I’ve been on the hunt for something fresh and invigorating, and then—bam!—this delightful pomegranate and kale salad came into my life. It’s like a burst of vibrant color and juicy crunch on your plate, a bit like that unexpected warm day in October that makes you reconsider packing away your sandals. The crisp kale leaves paired with those ruby-red pomegranate jewels feel like a little celebration in every bite, reminding me of last summer’s backyard picnics, while still whispering the promises of autumn.
Steps
- Toast the pecans in a skillet over medium heat, stirring regularly, until fragrant and slightly golden, about 4 to 5 minutes. Remove from heat, chop roughly if whole, and set aside.
- Spread baby arugula evenly over a large serving platter. Scatter the chopped pecans and crumbled goat cheese on top of the arugula.
- Slice the pear and apple thinly, then fan out the slices. Arrange them in sections over the salad, and sprinkle with fresh pomegranate arils.
- In a small bowl, mix together olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, grated ginger, salt, and pepper. Whisk until well combined and adjust seasoning if needed.
- When ready to serve, lightly drizzle the ginger dressing over the salad. Use just enough dressing to coat the ingredients without oversaturating them. Serve immediately for the best presentation and flavor.
Ingredients
- ½ cup raw pecans (halves or pieces)
- 5 ounces baby arugula
- 2 ounces (about ½ cup) goat cheese or feta, crumbled
- 1 large ripe Bartlett pear, thinly sliced
- 1 Honeycrisp or Gala apple, thinly sliced
- Arils from 1 pomegranate
- ¼ cup extra-virgin olive oil
- 1 tablespoon apple cider vinegar, adjust to taste
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- 1 teaspoon freshly grated ginger
- ¼ teaspoon fine sea salt
- Approximately 10 twists of freshly ground black pepper
FAQ
- Can I prepare the salad in advance?
- Yes, you can prepare the salad dressing and arrange the arugula, pecans, goat cheese, and pomegranate up to a day in advance. Just be sure to cover and refrigerate. Slice and arrange the apple and pear just before serving to prevent browning.
- How do I toast the pecans?
- To toast the pecans, place them in a skillet over medium heat and stir frequently until they become fragrant and start to turn golden on the edges, which should take about 4 to 5 minutes. Remove from heat and roughly chop if necessary.
- Can I make this salad vegan?
- Absolutely, you can make this salad vegan by omitting the goat cheese. Make sure to use maple syrup instead of honey in the dressing.
- What can I use instead of pecans if I have a nut allergy?
- If you have a nut allergy, you can substitute pecans with pepitas, which are green pumpkin seeds.
- How should I store leftovers?
- It’s best to store the salad and dressing separately. Dress individual servings as needed to avoid wilting the greens. Any leftover dressing can be refrigerated for up to a week.
Tips
- Toasting Pecans for Enhanced Flavor: For the best taste, toast raw pecans in a skillet over medium heat until they become fragrant and slightly golden. This simple step significantly boosts their flavor and keeps them fresh longer.
- Preparing Pears and Apples: When slicing the pear and apple, cut them thinly and fan them out over the salad for an elegant presentation. This technique not only enhances the salad’s visual appeal but also ensures even distribution of flavors in each bite.
- Dressing Tips: Mix the ginger dressing ingredients well and taste it before dressing the salad. If you find it lacking in zest, add a little more vinegar. Dress the salad just before serving to prevent the greens from wilting.
- Advance Preparation: You can prepare the salad dressing and arrange the arugula, pecans, cheese, and pomegranate a day early. Keep them refrigerated and slice the apple and pear just before serving to avoid browning.
Equipment
- Serving Platter – The recipe suggests using a large serving platter to present the salad attractively.
- Skillet – For toasting pecans, a good-quality skillet is recommended.
- Whisk – Essential for blending the dressing ingredients together.
- Grater – To finely grate fresh ginger for the dressing.
