Tuesday, January 12, 2016

Winter Pomegranate Salad

It's the end of pomegranate season and boy am I glad I did not miss it entirely. I stopped by the local San Jacinto Farms fruit and vegetable stand and picked up a few very ripe end of the season pomegranates. As dried up as they looked on the outside, the inside could not have been more beautiful with plump red seeds that were much more sweet and didn't have a bitter after taste that you can get with pomegranates that have not ripened enough. 

Tossed with mixed baby kale and spinach along with craisins, walnuts, and goat cheese with just a touch of fig balsamic dressing, this salad is the perfect mixture of sweet and savory and can be served as a wonderful accompaniment to any meal. 

Winter Pomegranate Salad

Preparation time: 30 minutes

Serves 8 (as a side salad)

1 6oz bag of mixed baby spinach and kale
3 oz baby arugula
4 oz goat cheese crumbled
1.5 cups pomegranate seeds
1 cup craisins
1.5 cups dry toasted walnuts

For the Dressing:
1/3 cup olive oli
1/4 cup balsamic vinegar
1.5tbsp fig jam
pinch of salt
pinch of pepper

For the dressing, I put all the ingredients in my magic bullet and ran it for 1 minute. You can also put it in a bowl and whisk it - may take a little longer. 

Toss salad ingredients together and enjoy! 

I like to keep the dressing on the side so guests can decide how much they want to use. This dressing is pretty thick so a little bit goes a long way -- you may end up with some extra left over. 

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