Winter Green Salad with Pomegranate Goat Cheese and Candied Pecans
From irishiz 15 years ago
- 20 minutes to make
- Serves 8
I was in charge of salad for Christmas dinner and came up with this combination based on several other salads. Everyone loved it and I'm finally writing it down before I forget it entirely!
Ingredients
- for the pecans: shopping list
- 8 ounces pecan halves shopping list
- 1 tablespoon natural sugar (I used the raw brown sugar crystals) shopping list
- 1 tablespoon honey shopping list
- 1/4 teaspoon ground cinnamon shopping list
- pinch of cardamom shopping list
- for the dressing: shopping list
- 1/3 cup extra virgin olive oil shopping list
- 1 tablespoon balsamic vinegar shopping list
- 1 tablespoon lemon juice shopping list
- 1 small shallot, minced shopping list
- pinch of coarse salt shopping list
- freshly ground pepper to taste shopping list
- for the salad: shopping list
- 1 head romaine lettuce, in bite-sized pieces shopping list
- 1 head red leaf lettuce, in bite-sized pieces shopping list
- 1/2 cup pomegranate seeds shopping list
- 6 to 8 ounces goat cheese, crumbled shopping list
How to make it
- For the pecans: Preheat oven to 300 degrees. Place the pecans on a parchment paper or foil-lined cookie sheet and mix with the rest of the ingredients. Make sure the pecans are coated well. Bake for 20 minutes, then let cool. (Makes more than you need for one salad.)
- For the dressing: Whisk together all the ingredients.
- For the salad: Combine the lettuces, pomegranate seeds, goat cheese and candied pecans and lightly toss with the dressing.
People Who Like This Dish 6
- bluewaterandsand GAFFNEY, SC
- meotzi Wakefield, MA
- chefbaudri Grand Rapids, MI
- crazeecndn Edmonton, CA
- clbacon Birmingham, AL
- pleclare Framingham, MA
- irishiz Annapolis, MD
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The Rating
Reviewed by 3 people-
I love the recipe, except the goat cheese. Can I sub with another cheese?
bluewaterandsand
in GAFFNEY loved it
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Wonderful!!
pleclare
in Framingham loved it
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