Join us at Patch, as we continues our count down for 10 great salads. This is salad number 9.
The weather is expected to get colder this week. For me, cold days bring on the desire to have hearty soups and stews, and even seasonal salads. This salad will make a great addition as a side dish to your Thanksgiving dinner or holiday party. I have made this salad several times and love it. I plan on making it to complement our Thanksgiving dinner.
This recipe is refreshing, quick and delicious. Instead of spinach, you can use endives or arugula. If you’re not a blue cheese fan, you can use the Danish mild. Also, you can add cooked bacon to the salad. Mixing up the types of apples, using Granny Smith, Honey Crisp, Fuji and Gala makes this salad incredible. I was able to find the pomegranate seeds at Trader Joe's in the fresh veggie/fruit refrigerated section. The combination of textures and flavors of the dressing, greens, apples, nuts and cheese is awesome!
This salad is sure to be a monster hit at your next Thanksgiving dinner or holiday dinner party with folks asking for the recipe. I hope you enjoy it as much as I do.
Happy cooking and eating!
- 4 cups baby spinach leaves
- 1 apple, cored and chopped
- 1/3 cup pomegranate seeds
- 1/3 cup chopped toasted walnuts
- 2 ounces blue cheese, crumbled
- 1/3 cup pomegranate vinaigrette (recipe below)
Pomegranate Vinaigrette Dressing
- 1/2 cup pomegranate juice (POM is wonderful)
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon-style mustard
- 1 teaspoon honey
- 1/2 cup vegetable oil
- salt, and fresh ground pepper to taste
In a medium bowl, whisk together pomegranate juice, balsamic vinegar, mustard and honey. Slowly drizzle in the oil, whisking constantly, until it’s all incorporated. Season to taste with salt and pepper.
Toss all salad ingredients in a large bowl and drizzle with vinaigrette dressing. Serves 4. Enjoy!