The Secret of a Phenomenal Fall Salad? Pickled Pomegranate Seeds
A great fall salad is all about balance. Sturdy winter greens provide the base layer for a combination of flavors and textures: sweet, crunchy apple, creamy, crumbled goat cheese, a tangy cider vinaigrette, rich roasted squash. And to top it all off? Quick-pickled pomegranate seeds.
You can pickle them in just about the time it takes to make the rest of the salad, and the result — bright pops of flavor that explode like tangy fireworks on the tongue—take this salad from good to give-me-that-recipe great.
Pro-tip: Massage the dressing into the hearty greens, especially if you're using kale or chard. It'll soften the leaves and ensure that every bite has flavor.
Yields: 6-8 servings
Prep Time: 30 mins
Total Time: 1 hour
Ingredients
1
Delicata squash (about 1 1⁄4 pounds), halved, seeded, and sliced 1⁄4-inch-thick
5 tbsp.
olive oil, divided
Kosher salt and freshly ground black pepper
2 tsp.
sugar
7 tbsp.
apple cider vinegar, divided
1/2 c.
pomegranate seeds
1 tbsp.
country-style mustard
1 tbsp.
apple cider syrup or pure honey
5 oz.
hearty greens (such as chard, kale, and spinach), torn into bite-size pieces
1
apple, sliced
1
(4-ounce) log goat cheese, crumbled
Directions
Preheat oven to 450°F. Toss together squash and 1 tablespoon oil on a small rimmed baking sheet. Season with salt and pepper. Roast until bottoms are crisp and golden brown, 15 to 20 minutes.
Combine 2 teaspoons sugar, 4 tablespoons vinegar, 1/4 teaspoon salt, and 2 tablespoons water in a small saucepan. Bring to a boil; remove from heat and stir in pomegranate seeds. Cool to room temperature.
Whisk together mustard, apple cider syrup, remaining 4 tablespoons oil, and remaining 3 tablespoons vinegar. Season with salt and pepper. Add greens, apple, roasted squash, and pickled pomegranate seeds and toss to combine. Serve topped with goat cheese.
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