Description
Ina Garten’s pomegranate salad blends crisp greens with tangy fruit and creamy goat cheese. Delicate flavors and contrasting textures invite you to savor each refreshing bite of this elegant dish.
Ingredients
Scale
- 6 cups (1.4 liters / 1.4 L) mixed salad greens (spinach, arugula, or mix)
- 1 cup (150 grams / 5.3 oz) pomegranate seeds
- ½ cup (75 grams / 2.6 oz) feta cheese, crumbled
- ¼ cup (30 grams / 1 oz) sliced almonds, toasted
- 1 apple, thinly sliced
- 1 avocado, diced
- ½ red onion, thinly sliced
- ¼ cup (60 milliliters / 2 fl oz) extra virgin olive oil
- 2 tbsps (30 milliliters / 1 fl oz) pomegranate molasses or balsamic vinegar
- 1 tbsp (15 milliliters / 0.5 fl oz) honey
- 1 tsp (5 milliliters / 0.2 fl oz) Dijon mustard
- Salt to taste
- Pepper to taste
Instructions
- Prep Greens: Thoroughly cleanse salad leaves using a salad spinner or kitchen towel, removing all excess moisture to maintain crispness.
- Seed Preparation: Split pomegranate and extract seeds by tapping the skin with a wooden spoon over a bowl, catching all jewel-like kernels.
- Vegetable Cutting: Slice red onion into translucent rings and apple into fine matchsticks with precision, creating uniform texture and visual appeal.
- Avocado Technique: Halve avocado, remove pit, and cube flesh into neat, bite-sized pieces using a sharp knife for clean cuts.
- Almond Toasting: Gently toast almond slices in a dry skillet over medium heat, stirring continuously until achieving a rich, golden-brown color and releasing a nutty aroma.
- Dressing Creation: Whisk extra virgin olive oil, pomegranate molasses, honey, Dijon mustard, salt, and black pepper in a small bowl until the mixture transforms into a silky, well-integrated vinaigrette.
- Salad Assembly: Layer mixed greens in a spacious serving bowl, then artfully distribute pomegranate seeds, onion rings, apple slivers, avocado cubes, crumbled feta, and toasted almonds across the verdant base.
- Final Touch: Delicately drizzle prepared dressing over the salad, using a gentle tossing motion to ensure light, even coating without compromising the ingredients’ delicate structure.
- Serving: Present immediately to showcase the salad’s vibrant flavors and pristine textures.
Notes
- Greens Preparation: Thoroughly dry salad greens to prevent diluted dressing and soggy texture, ensuring crisp and fresh foundation.
- Pomegranate Seed Extraction: Tap fruit gently over a bowl to cleanly remove seeds without crushing, preserving their delicate jewel-like appearance.
- Toasting Almonds Technique: Watch carefully during toasting process, stirring continuously to achieve golden color without burning, which can create bitter taste.
- Dressing Emulsification: Whisk ingredients vigorously to create smooth, well-blended vinaigrette that evenly coats ingredients without separating.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 230
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 15 mg