This is one of my favorite holiday salads, but truth be told I serve it as long as pomegranates are in season. Pomegranates are high in inflammation fighting antioxidants and the seeds look gorgeous in a salad. So I take advantage while I can.
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Greens with Pomegranate Vinaigrette on a white platter set on a marble surface

 

Greens with Pomegranate Vinaigrette:

This salad is made with baby greens, sweet sliced apples, caramelized pecans, soft creamy goat cheese, tangy dried apricots and pomegranate seeds.

Greens with Pomegranate Vinaigrette on white platter before being dressed

LEARN TO SEED A POMEGRANATE THE EASY WAY:

Using fresh pom seeds in recipes doesn’t need to be a time consuming mess. In fact you can seed a pomegranate in two minutes flat. See my tutorial here.

A wooden spoon overflowing with pomegranate seeds to be used in Greens with Pomegranate Vinaigrette

 THE DRESSING:

The key ingredient to this amazing pomegranate vinaigrette is pomegranate syrup. You can make your own by reducing pomegranate juice or to save time, buy the syrup already reduced. I have done both and each is fantastic. If you choose to reduce the pomegranate yourself, you will need a little extra time. You can find 12oz Pomegreat here, or save money with the 24 oz size.

A blonde woman dressing a platter of Greens with Pomegranate Vinaigrette

How to reduce the Pom Juice:

By reducing pomegranate juice you are essentially making a syrup, then combining that syrup with olive oil, vinegar and honey. To reduce pomegranate juice simply simmer 1 cup juice until it measures 1/4 cup. Again, f you wish to skip this step you can buy antioxidant rich Pomegreat Pomegranate Syrup (12 oz or save money with the 24 oz)

A pan on a cooktop with pomegranate juice in it

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.

Two bowls of pomegranate juice, one before reduction, one after.

Caramelizing the Nuts:

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.

A series of four photos showing how to caramelize nutsThe Finished Product:

A gorgeous salad your family or guests will love! 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!

A blond woman in front of a counter using salad tongs to toss Greens with Pomegranate Vinaigrette

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) To see how to easily remove seeds from a pomegranate click here. To see how to easily remove seeds from a pomegranate click!

Greens with Pomegranate Vinaigrette
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

A delicious and healthy salad. Be sure to reduce pomegranate juice ahead of time

Course: Salad
Cuisine: American
Keyword: easy lunch recipe, light recipe
Servings: 6 servings
Author: Linda Spiker
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 Vinaigrette:
  • 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
The Salad:
  1. Arrange all ingredients on platter, dress, toss, serve!
Pomegranate Vinaigrette:
  1. Combine all ingredients in glass container. Shake! Can be kept refrigerated for one week.
  2. *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.

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