Description
A vibrant autumn salad featuring a blend of mixed greens, tart pomegranate seeds, creamy goat cheese, and crunchy toasted walnuts, all tossed in a balsamic maple vinaigrette.
Ingredients
Scale
- 6 cups mixed greens (spinach, arugula, baby kale)
- 1/2 cup pomegranate seeds
- 1/3 cup crumbled goat cheese
- 1/3 cup toasted walnuts
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Remove pomegranate seeds from the fruit, ensuring no white pith remains.
- Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant.
- In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt, and pepper until emulsified.
- Place mixed greens in a large bowl and toss lightly to aerate.
- Add pomegranate seeds, toasted walnuts, and crumbled goat cheese to the greens.
- Drizzle the vinaigrette over the mixture and toss gently with tongs until coated.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American