Apple Pomegranate Crisp Winter Salad
A bright, crunchy, and seasonally sweet salad featuring mixed greens, apples, pomegranate arils, walnuts, pumpkin seeds, and goat cheese, finished with a maple-balsamic Dijon dressing.
Ingredients
Salad Base
- 6 cups mixed greens
- 2-3 pieces red apples (firm, like Honeycrisp or Gala) Cored and thinly sliced
Toppings
- 1.5 cups pomegranate arils
- 1 cup raw walnut pieces Can be toasted for extra flavor
- 1/2 cup raw pumpkin seeds (pepitas) Can be toasted for extra flavor
- 6 oz goat cheese Crumble over salad
Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic glaze Can substitute with reduced regular balsamic vinegar plus more maple syrup
- 1/4 cup maple syrup
- 2 tsp Dijon mustard
- 1 tsp pink sea salt
- 1/2 tsp black pepper
Instructions
Assembly
- Spread the mixed greens in a large salad bowl or on a platter.
- Core and thinly slice the apples. Arrange the apple slices over the greens on one side.
- Sprinkle the pomegranate arils next to the apples in a separate section.
- Add the walnut pieces and pumpkin seeds in their own clusters across the greens.
- Crumble the goat cheese and scatter it over the salad.
Dressing Preparation
- Combine extra virgin olive oil, balsamic glaze, maple syrup, Dijon mustard, pink sea salt, and black pepper in a small bowl or mason jar. Whisk or shake until emulsified.
Serving
- When ready to serve, drizzle the dressing evenly over the salad.
- Toss gently to combine, or serve composed and let guests toss on their plates. Enjoy immediately.
Notes
Serve as a side with roasted turkey, grilled pork chops, or pan-seared salmon. Can be topped with sliced grilled chicken or quinoa for a main dish. Store leftovers separately and consume within one day for best texture.