Fall Salad: Baby Greens With Pomegranate + Champagne Vinaigrette

Name: Fall Salad: Baby Greens With Pomegranate + Champagne Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 4
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; 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

by Misty | Back Porch Bliss

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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fall salad baby greens with pomegranate champagne vinaigrette

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

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Recipe details

Yield 4 Salads
Time spent: Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min

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% Daily value

Ingredients

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

Instructions

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.