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Pomegranate Salad

With a tree full of pomegranates in my backyard, I find myself searching for recipes to make good use of this delightful little fruit!

Here is one of my favorites! Even the littles loved it!

Here is the recipe:


1 cup pomegranate seeds (from 1 medium


1 shallot

1 Granny Smith apple or Bosc pear

½ cup toasted pecans or glazed pecans*

1 Apple Cider Vinegar Dressing or

Pomegranate Vinaigrette (or dress with olive oil

and pomegranate molasses

3 ounces (6 cups) mixed greens

2 ounces soft goat cheese or feta (omit for vegan)


1. Cut and seed the pomegranate. 

2. Thinly slice the shallot. Thinly slice the apple (and toss it with 1 teaspoon lemon juice or vinegar if desired to prevent browning).

3. Toast the pecans (don’t skip: this brings out the nutty flavor). Alternatively, make glazed pecans.

4. Make the Apple Cider Vinegar Dressing or Pomegranate Vinaigrette. 

5. Place the greens on a platter. Top with the pomegranate seeds, sliced shallot, toasted pecans, and goat cheese or feta cheese crumbles. Toss with the desired amount of dressing to taste. (Store the extra dressing refrigerated and warm to room temperature and whisk again before using.)

** In my recipe I used what I had in my kitchen, I had Walnuts, I didn't have Feta so I used Shredded Colby/Jack Cheese.

This dressing is amazing!!

Apple Cider Vinegar Dressing:


1 tablespoon maple syrup

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

⅛ teaspoon ground ginger

⅛ teaspoon kosher salt

6 tablespoons extra virgin olive oil


In a medium bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, ground ginger and kosher salt.

Slowly whisk in the olive oil 1 tablespoon at a time until fully combined and an emulsion forms. The dressing can be stored in the refrigerator for up to 2 weeks.

Before serving, let it stand on the counter for a few minutes until it comes to room temperature and shake well before serving.

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