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Winter Green Salad with Pomegranate Goat Cheese and Candied Pecans Recipe

  • 8servings
  • 20minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C
MineralsNatrium, Chromium, Manganese, Calcium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. for the pecans:

  2. 8 ounces pecan halves

  3. 1 tablespoon natural sugar (I used the raw brown sugar crystals)

  4. 1 tablespoon honey

  5. 1/4 teaspoon ground cinnamon

  6. pinch of cardamom

  7. for the dressing:

  8. 1/3 cup extra virgin olive oil

  9. 1 tablespoon balsamic vinegar

  10. 1 tablespoon lemon juice

  11. 1 small shallot , minced

  12. pinch of coarse salt

  13. freshly ground pepper to taste

  14. for the salad:

  15. 1 head romaine lettuce , in bite-sized pieces

  16. 1 head red leaf lettuce , in bite-sized pieces

  17. 1/2 cup pomegranate seeds

  18. 6 to 8 ounces goat cheese , crumbled

Instructions Jump to Ingredients ↑

  1. For the pecans: Preheat oven to 300 degrees. Place the pecans on a parchment paper or foil-lined cookie sheet and mix with the rest of the ingredients. Make sure the pecans are coated well. Bake for 20 minutes, then let cool. (Makes more than you need for one salad.)

  2. For the dressing: Whisk together all the ingredients.

  3. For the salad: Combine the lettuces, pomegranate seeds, goat cheese and candied pecans and lightly toss with the dressing.

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