Fall Salad: Baby Greens With Pomegranate + Champagne Vinaigrette

4 Salads
15 min

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. Top with desired amount of Champagne Vinaigrette.

For more of my recipes, check out my blog at Back Porch Bliss!

Fall Salad: Baby Greens With Pomegranate + Champagne Vinaigrette
Recipe details
  • 4  Salads
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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For the Champagne Vinaigrette
  • 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
For the Fall Salad with Baby Greens, Pomegranate + Goat Cheese
  • 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
For the Champagne Vinaigrette
Whisk together all ingredients. Cover and chill at least 30 minutes or up to 3 days.
For the Fall Salad with Baby Greens, Pomegranate + Goat Cheese
Cover salad plates with greens, and top with remaining ingredients. Add apple slices on the side. Serve with champagne vinaigrette.
  • **Champagne Vinaigrette Recipe from MyRecipes.com.
Misty | Back Porch Bliss
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