This zesty Pomegranate Salad is a totally refreshing side to otherwise heavy holiday meals. It uses pomegranate seeds and/or mandarin orange pieces both of which are readily available in the winter. Continue reading “Pomegranate Salad”
This is a great fall salad recipe. If you are lucky enough to be able to source freshly picked apples it is outstanding. But, since apples are available all year round in most places you can make it any time.
I like to use pecan halves for the candied nuts. If the nut pieces are too fine they sort of get lost in the mix. With the halves – you know when you get one! You can use walnuts instead of pecans if you prefer.
I think it might also be good with dried cranberries instead of the dates. I haven’t tried that yet but if anyone does let me know how you liked it!
Update Nov 11, 2016. I changed the photo of this salad to better reflect it. Sorry for any confusion… the other pic just had to go!!
8cupsromaine lettuceor sturdy greens of your choice
2red applesunpeeled, diced (store in lemon water to avoid browning)
6ozold Cheddar cheesegrated
1 1/2cupsdatesfinely chopped
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Mix all dressing ingredients and shake well.
Mix the sugar and balsamic vinegar in a non-stick skillet. Melt the sugar and vinegar over medium heat then add pecans to coat. Cook over medium heat, stirring frequently until the sugar mix is reduced and syrupy enough to coat the nuts - about 8 minutes but this will vary depending on your heat level and size of pan. Be careful not to burn this mixture.
When nuts are thickly coated pour them out in a single layer on a piece of parchment paper to let them cool and harden. Break the nuts apart when they are cool.
Mix all salad ingredients in a large bowl. Toss with dressing and incorporate nuts just before serving.
Variations: You can use Hazelnut oil instead of walnut oil. You can substitute walnuts for the pecans if you prefer.
I love this salad. It is a bit different than many with the salty prosciutto standing in for the North American bacon fix. The dressing is also flavourful. I use the dressing on all kinds of green salads. I served this salad with Veal Shells with Marsala and Vermouth for an Italian themed lunch. See the wine pairing notes for this meal as well.
This salad is good all year round but it is a real early summer treat when strawberries are in season! There is a surprising amount of kick to this dressing considering the easy ingredients. It comes from the garlic… if you like it really, really zesty crush the garlic instead of mince. If you like it toned down consider reducing the amount of minced garlic.