Description
Ina Garten’s Pomegranate Salad brings Mediterranean sunshine to your table with a dazzling mix of fresh greens, juicy pomegranate seeds, and crumbled goat cheese. Crisp arugula and tangy vinaigrette create a perfect harmony that delights your palate and leaves you craving another forkful.
Ingredients
Scale
Main Ingredients:
- 6 cups (1.4 liters) mixed salad greens (spinach, arugula, or a mix)
- 1 cup (150 grams) pomegranate seeds
- 1 apple, thinly sliced
- 1 avocado, diced
- ½ red onion, thinly sliced
Cheese and Nuts:
- ½ cup (75 grams) feta cheese, crumbled
- ¼ cup (30 grams) sliced almonds, toasted
Dressing Ingredients:
- ¼ cup (60 milliliters) extra virgin olive oil
- 2 tablespoons (30 milliliters) pomegranate molasses or balsamic vinegar
- 1 tablespoon (15 milliliters) honey
- 1 teaspoon (5 milliliters) Dijon mustard
- Salt to taste
- Pepper to taste
Instructions
- Meticulously rinse and pat dry the salad greens using a clean kitchen towel or salad spinner, ensuring no excess moisture remains.
- Carefully extract pomegranate seeds by cutting the fruit in half and gently tapping the back with a wooden spoon over a bowl to release the seeds.
- Using a sharp knife, slice the red onion into translucent, paper-thin rings and cut the apple into delicate, uniform matchstick-sized pieces.
- Halve the ripe avocado, remove the pit, and cube the flesh into neat, bite-sized chunks using a precise cutting technique.
- Heat a dry skillet over medium heat and scatter sliced almonds, continuously stirring to prevent burning until they develop a golden-brown, fragrant appearance (approximately 3 to 4 minutes).
- In a small mixing bowl, combine extra virgin olive oil, pomegranate molasses, honey, Dijon mustard, salt, and freshly ground black pepper.
- Vigorously whisk the dressing ingredients until they emulsify into a smooth, well-integrated vinaigrette.
- Transfer mixed salad greens into a spacious serving bowl, creating a verdant base for the remaining ingredients.
- Artfully arrange pomegranate seeds, red onion rings, apple slivers, avocado cubes, crumbled feta cheese, and toasted almonds atop the greens.
- Drizzle the prepared dressing over the salad, using a gentle tossing motion to ensure each ingredient is lightly coated without bruising the delicate components.
- Serve immediately to preserve the crisp textures and vibrant flavors of the salad.
Notes
- Elevate flavor by toasting almonds slowly in a dry skillet, watching carefully to achieve a perfect golden-brown color without burning.
- Preserve avocado’s vibrant green hue by adding it as the final step just before serving, preventing unsightly browning.
- Customize dressing balance by tasting and adjusting seasonings, adding a touch more honey for sweetness or vinegar for tang.
- Create harmonious texture by gently folding ingredients, ensuring each piece gets an even, luxurious coating of dressing.
- Chill salad briefly before serving to let flavors meld and develop a more complex, refreshing taste profile.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 300 kcal
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 15 mg