Greens with pomegranate vinaigrette | The Organic Kitchen Blog and Tutorials

Greens with Pomegranate Vinaigrette 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:

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

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.

 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.

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)

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.

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.

The 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!

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!

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

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.

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