Apple Pomegranate Fall Salad

I mentioned this salad briefly in my previous post, Tartlette au Citron. Apple Pomegranate Fall Salad was prepared for a Friendsgiving get together over Thanksgiving holiday. It was a great hit so thought I should share it with you. Maybe you will like it too.

During the holidays and family gathering meals, often we would overeat on meat and fried food (isn’t that what most guests would bring to a potluck?). It would be a nice change to make or bring a colorful refreshing bowl of greens to cleanse the palettes. Apple Pomegranate Fall Salad uses fall’s most seasonal ingredients like apple and pomegranate which add sweetness and color, honey roasted pecans provide nutty and crunchy taste, and the tangy citrus vinaigrette brings the dish together like a gourmet salad.

Serving: 4
Ingredients:
1 cup honey roasted pecan (see recipe below)
1/2 cup citrus champagne vinaigrette dressing (see recipe below)
4 boiled eggs, thinly sliced or halved
1/2 apple, peeled and thinly sliced
1/4 pomegranate, peeled
8 cups green mix (organic baby spinach, arugula, organic baby romaine lettuce, organic baby chard)
Feta cheese crumbs (optional)

Honey Roasted Pecan
1 cup pecan, halved
1 tbsp butter
1 tbsp honey

Citrus Champagne Vinaigrette Dressing
1/4 cup extra virgin olive oil
1/2 cup citrus champagne muscat vinegar
1 clove garlic, minced
1/2 tsp mustard seed powder
3 basil leaves, finely chopped

Preparation:

Honey Roasted Pecan
Pre-heat oven to 375F. Place pecans in an even layer on baking sheet. Roast about 9 – 11 minutes. Set aside.

In a saucepan over medium heat, melt butter. Add honey and combine. Add pecan and stir until mixture simmers and foams, about 3 – 5 minutes. Remove from heat. Transfer to a baking sheet lined with wax paper. Separate the pecan to avoid clumps. Cool completely.

Citrus Champagne Vinaigrette
Pour oil and vinegar into a container. Add garlic, mustard powder and basil. Mix until all ingredients combine. Refrigerate for at least 30 minutes before serving.

Apple Pomegranate Fall Salad
In a salad bowl, add spring mix. Layer honey roasted pecans, eggs and apple slices. Sprinkle pomegranate and cheese on top. Pour vinaigrette dress. Toss and combine. Serve.