Greens with Pomegranate Vinaigrette

 

This is one of my favorite holiday salads, but I serve it whenever pomegranates are in season. It is from my cookbook “Seasonal Favorites from The Organic Kitchen: Autumn/ Winter Menus”. Pomegranates are high in inflammation fighting antioxidants and the seeds gorgeous in a salad. (This Post contains affiliate links, please see full disclosure at bottom of page)

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Beautiful isn’t it?! 

The dressing is made by reducing pomegranate juice to a syrup and then combining with olive oil, vinegar and honey. To reduce pomegranate juice simply simmer 1 cup juice until it measures 1/4 cup. If you wish to skip this step you can buy antioxidant rich Pomegreat Pomegranate Syrup (12 oz or save money with the 24 oz

For the holidays I make this salad extra special by caramelizing the nuts. But of course if you want to avoid the sugar use raw nuts. You can learn to caramelize nuts by watching a video tutorial here.

When pomegranate juice has reduced, allow to cool. The photo below is a ‘before and after’ of our pom juice.  Once reduced pom juice will have the consistency of syrup.

 

The Recipe: Greens with Pomegranate Vinaigrette:

What you will need: You can reduce your own pomegranate juice to make a syrup or buy antioxidant rich Pomegreat Pomegranate Syrup (12 oz or save money with the 24 oz)

5.0 from 1 reviews
Greens with Pomegranate Vinaigrette
 
Prep time
Total time
 
A delcious and healthy salad. Be sure to reduce pomegranate juice ahead of time
Author:
Recipe type: Salad
Cuisine: American
Serves: 6
Ingredients
  • THE SALAD:
  • 1 bag organic mixed baby greens
  • Pomegranate Vinaigrette (recipe below)
  • 6-8 Dried apricots cut into thin strips
  • Caramelized (or raw) pecans or walnuts
  • Sliced red apples
  • Soft goat cheese (optional)
  • Mix all ingredients, dress, toss, serve!
  • POMEGRANATE VINEGRETTE:
  • ½ cup extra virgin olive oil
  • ¼ cup Pomegranate juice reduction* (see below)
  • 2 teaspoons finely minced shallots
  • 2 tablespoons champagne vinegar
  • juice of half a lemon
  • 2 teaspoons honey
  • pinch of sea salt
  • Combine all ingredients in glass container. Shake! Can be kept refrigerated for one week.
  • *To reduce pomegranate juice, simply simmer 1 cup juice in small sauce till it is reduced to a ¼ cup. I measure after 15 minutes and every few minutes after that. Just be sure not to forget about it! After it is reduced to a ¼ cup, allow to cool before using.
Instructions
  1. THE SALAD:
  2. Arrange all ingredients on platter, dress, toss, serve!
  3. POMEGRANATE VINAIGRETTE:
  4. Combine all ingredients in glass container. Shake! Can be kept refrigerated for one week.
  5. *To reduce pomegranate juice, simply simmer 1 cup juice in small sauce till it is reduced to a ¼ cup. I measure after 15 minutes and every few minutes after that. Just be sure not to forget about it! After it is reduced to a ¼ cup, allow to cool before using.

 

 

Not only is the salad itself full of amazing nutrients but our dressing is loaded with antioxidants and healthy fats… this may be the perfect salad! Toss!

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Post tags: vegetarian, salad, salads, gluten free, vegetable, vegetables

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