Saladscountryliving
Harvest Salad with Pickled Pomegranate Seeds
This easy-to-make topper is what takes a good green salad and makes it amazing.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min👤 Lyda Jones Burnette📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●saucepan
- ●whisk
📝 Preparation Steps
1
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.
2
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.
3
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.
. apple cider vinegar, divided7 tbsp. apple cider syrup or pure honey1 tbspapple, sliced1
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