Pomegranate and Goat Cheese Salad


pomegranate 

Ingredients:

  • 8 ounces (about 10 cups) baby spinach
  • seeds of 2 pomegranates (about 2 cups)
  • 2 apples (preferably Cortland or Lady), peeled, cored, and diced
  • 1 small red onion, thinly shaved
  • 1 small fennel bulb, thinly shaved
  • 1 cup pecan halves, toasted
  • 12 ounces fresh goat cheese
  • 3 tablespoons pomegranate juice
  • 2 tablespoons apple cider
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon light/low sodium Tamari soy sauce
  • 1/4 cup plus 2 tablespoons olive oil
  • 1/4 cup canola oil

Directions:

For pomegranate vinaigrette:

In a small bowl, mix together the pomegranate juice, cider, mustard, garlic, lemon juice, vinegar, thyme, pepper, salt, and soy sauce. In a separate bowl, blend together the olive and canola oils. Pour the blended oil into the juice mixture in a slow stream, whisking constantly. Adjust the seasoning to taste if necessary.

For salad:

In a large bowl, toss the spinach with the pomegranate seeds, apples, onion, fennel, pecans and vinaigrette. Crumble the goat cheese on top and gently toss again. Serve immediately.

Yield:

4 servings

Source:

This recipe is courtesy of Chef Frank McClelland, world-class chef and owner of L’Espalier restaurant in Boston. He is one of the nation’s master chefs and was early to embrace the farm-to-table or "locavore" dining philosophy. This recipe is from his cookbook Wine Mondays: Simple Wine Pairings with Seasonal Menus.


 
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  • Nutrition Tip

    Pomegranates are rich in antioxidants, and you can tell by their color. Foods that are darker in color contain more cancer-fighting antioxidants.

    It can be tricky to get the seeds out if you buy a whole pomegranate so try this tip. Cut the top of the pomegranate off and submerge it in cold water for 5-10 minutes. Then break apart the membrane and the seeds will sink to the bottom of the bowl. This is an easy and mess free way to get the delicious seeds out of your pomegranate.

    The sweet, deep acidity of the pomegranate seeds cuts through the richness of the creamy goat cheese and plays off the nuttiness of the pecans. The anise flavor of the fennel rounds out this salad.

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