Apple, Pomegranate Salad with Apple Cider-Honey Vinaigrette
This is a quick salad to put together if you purchase ready-to-use pomegranate seeds and a prewashed salad mix. This recipe can be assembled as one large salad or on individual plates.Based on a recipe from Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 191.
Course: <= 30 Min to Table, Gluten Free, Side Dishes - Salads, Vegetarian
Servings: 4servings
Author: Catherine Christiano
Ingredients
Salad
1/4cupsliced almondstoasted
1/2crisp appleHoney Crisp apples are good
fresh lemon juice
6cupsspring mix salad greens or arugula
1/4cuppomegranate seeds
goat cheesecrumbled
Vinaigrette
2tablespoonsapple cider vinegar
1 1/2teaspoonshoney
6tablespoonsolive oil
2pinchessalt
Instructions
Toast Almonds
Preheat oven to 350°F and bake nuts in single layer on baking sheet about 7 - 8 minutes, until golden and fragrant.
Vinaigrette
In small mixing bowl, whisk together all vinaigrette ingredients.
Salad
Leaving skin on apple, quarter, core, and thinly slice half of the apple. In small bowl, toss apple slices with about 1/2 teaspoon lemon juice.
Just before serving, toss together salad greens and apples with enough vinaigrette to coat leaves. If making individual salads, divide among plates. Sprinkle with pomegranate seeds, sliced almonds and goat cheese.