Pomegranate Salad With Pecans and Goat Cheese

Easy, elegant and delicious holiday salad!

Pomegranate Salad with Pecans and Goat Cheese

The flavor and color of pomegranates are perfect for the holidays. They make a tasty ingredient to any salad. The one thing that you have to be careful about is that when you remove the seeds from the pomegranate the juice flies everywhere! Just when you think you have all the juice spots wiped off the counter and walls the ones you miss always show up when you are entertaining. The best way that works for me is to put a bowl in the sink and gently scrape the content of the pomegranate into the bowl. That way you catch most of the juice and the seeds. The hardest part is removing the white pith so just muscle through it and you are ready to go. Every part of this salad can be done ahead of time so it is just a matter of putting it together when you are ready to serve. It makes a very pretty addition to any holiday table.

Pomegranate Salad with Pecans and Goat Cheese

5 oz of Organic Girl Powerhouse Salad mix which includes baby kale

1 Cup of Pecans, toasted, buttered & salted

4 oz of goat cheese crumbled

½ pomegranate, seeds only (see note above)

Pomegranate Salad Dressing

1 Tablespoon of red wine vinegar

1 Tablespoon of pomegranate juice

½ teaspoon of mayonnaise

½ teaspoon of Dijon mustard

1/8 teaspoon of salt

Black pepper to taste

3 Tablespoons of olive oil

Preheat the oven to 350 degrees. In a glass pie plate add the pecans, 1 Tablespoon of unsalted butter and a pinch of kosher salt. Bake the pecans for about 8 minutes or until toasted. Shake the pie plate so that all the pecans are covered in butter and salt. Let cool to room temperature. Pecans can be made ahead.

Add all the salad dressing ingredients to a small glass jar with a tight fitting lid. Shake vigorously.

Toss the salad greens with as much dressing as you like. Save the rest and store in the refrigerator for up to a week.

Plate the salad greens that have been tossed in the dressing. Top with the toasted pecans, pomegranate seeds and the crumbled goat cheese. Grind a few turns of the pepper mill over the top. Serve immediately.

Serves 6-8

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