Need a taste of the season to go with your cooler temps? Here’s a fall salad recipe that fits the bill– it’s simple, healthy and delicious! Start with baby salad greens– green leaf, butter crunch and/or arugula. With a few simple adds like pine nuts, pomegranate arils, thinly sliced honeycrisp apples and goat cheese– you’ll get a delicious, full-flavored taste of autumn.
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Top with homemade champagne vinaigrette and tell me there’s a better salad! Did I mention how simple this is?
Start with the Dressing
Whip up the champagne vinaigrette ahead of time. It’s best if it has a little time to allow the flavors to come together. But if you need to serve it immediately, it totally works. I throw all the ingredients in a measuring cup, whisk together, and then pour into a dressing carafe.
You’ll need: extra light virgin olive oil, champagne vinegar, dijon mustard, honey, sea salt and freshly ground pepper. My favorite honey is from Savannah Bee Company (wildflower for this recipe) — it’s rich, lovely and so good in my daily green tea.
My other must-have is this champagne vinegar from O Olive Oil. I also use it in my Champagne Cukes — double yum. It’s both light and flavorful!
Whisk all your ingredients together, pour in a dressing carafe and let it rest.
Make the Salad
You could make the salad ahead of time in one large bowl. For this salad, I like to fix the chilled plates individually. First, add greens. Again, you can use butter crunch, green leaf, spinach, arugula. Any mix of these will be delicious– I like the light, baby greens best for this salad.
Next, layer on your pomegranate arils. I just love the bright color and tart flavor this brings to the salad.
Then, layer on goat cheese and sprinkle raw pine nuts over the salad. Add thin-sliced, sweet honeycrisp apples on the side.
Fall Salad with Baby Greens, Pomegranate + Goat Cheese
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Ingredients
- Baby greens (any mix of green leaf, butter crunch, spinach, arugula) to cover four salad plates
- Pomegranate Seeds, 1/2 cup or desired amount
- Goat Cheese, 1/2 cup or desired amount
- Raw Pine Nuts, 1/4 cup or desired amount
- Thin-sliced Honeycrisp apples, one medium apple
- Cracked pepper, desired amount
Instructions
- Cover salad plates with greens, and top with remaining ingredients. Add apple slices on the side. Serve with champagne vinaigrette.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Salad
Champagne Vinaigrette
- Total Time: 0 hours
Ingredients
- 1/4 cup extra virgin olive oil
- 1/4 cup Champagne vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons honey
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Instructions
- Whisk together all ingredients. Cover and chill at least 30 minutes or up to 3 days.
Notes
**Recipe from MyRecipes.com.
- Prep Time: 0 hours
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Top with the champagne vinaigrette. Also yummy served with grilled chicken. Enjoy!
