It may be called Winter Salad, but this fresh and crunchy, sweet, and tangy combination of greens, fruits, nuts, and cheese can be enjoyed any time of year.
Usually, when I think about the dishes that I like best to serve in winter, salad doesn’t generally come to mind. Not that I don’t make salads all year long—I do!—but I associate winter with hearty, comforting things like soups, stews, and braises. All those foods, however, could benefit from a bright, fresh side—and that’s when I turn to this winter salad. Featuring winter fruit, hearty greens, crunchy nuts, creamy goat cheese, and a perfectly balanced vinaigrette, it’s my go-to winter salad, and it might just become yours, too.
But you don’t have to serve this delicious salad only during the colder months, even though that’s prime pomegranate time. Though most whole pomegranates grown in the U.S. are available between September and January, you can find the seeds pretty much year-round. That said, it’s best to extract the seeds yourself. If you’ve never worked with a whole, fresh pomegranate before, don’t feel daunted! It’s a lot easier—and more fun!—than you might think. Start by rolling the fruit on your countertop for a minute or so to loosen the seeds. First, slice the pomegranate in half. Now get a big bowl and a spoon, hold one pomegranate half over the bowl, and use the spoon to tap it so that all the seeds and their juice fall into the bowl. That’s it! But be mindful: pomegranate juice can stain, so wear an apron and make sure you have a big enough bowl to catch all the juice and seeds.
Once all of your salad ingredients are prepped and ready, including the tangy vinaigrette that has a touch of sweetness, this salad takes only minutes to put together. If you like to prep ahead, keep the apple slices in a bit of lemon water so they won’t brown. With its beautiful colors (jewel-like pomegranate arils scattered across the deep green greens) and array of textures (crunchy, toasted pecans; creamy cheese; crisp slices of fresh apple), this winter salad is a total showstopper that will wow everyone.
The Wonder Of Pomegranates
Underneath its gorgeous, thick red skin, the pomegranate houses hundreds of seeds, called arils, that bring a distinctive sweet and tart flavor to many dishes, including salads. Low in calories but high in fiber, pomegranates are a rich source of antioxidants and other nutrients like potassium. They are also rich in meaning. In Greek mythology and in the Bible, pomegranates have great symbolic significance, in both positive and negative ways. Aphrodite, the Goddess of Love, planted the pomegranate as a tree of life, but then Hades, God of the Underworld, used the fruit as a bargaining chip so that Persephone, whom he had kidnapped from earth and wanted to return there, had to come back to him for a period of time each year. And some biblical scholars believe the pomegranate was the original forbidden fruit in the Garden of Eden. It’s clear that the pomegranate is an ancient fruit with a rich history, but it’s definitely found its place in the modern world, bringing its vibrant pop of ruby-red color, sweet and tart taste, and crunchy texture to so many dishes.
How To Make Ahead And Store
Like most fresh salads that use leafy greens as a base, winter salad is best eaten as soon as it is tossed in the dressing, but you can make the dressing ahead of time. It will keep in the fridge for up to 2 weeks. If the oil solidifies, leave the dressing on the counter for about 15 minutes and then shake it up.
Serving Suggestions
If you’re looking for a perfect Thanksgiving buffet or any winter holiday dinner spread, you’ve come to the right place. A great family favorite in my house is a spread that includes this salad, Herb-Roasted Turkey, Mashed Potatoes, Cranberry Sauce, and Zucchini Bread. And for dessert? Keep the fall/winter theme going with Baked Pears, Cinnamon Ice Cream, and Ginger Cookies.
Another great thing about this salad is the way it can be customized to suit your culinary desires. To make it more of a hearty dish, in the fall I love to add cubes of Roasted Squash and some Shredded Chicken. It turns out that the salad is also great served in the summer with some bright Pickled Onions, Roasted Chickpeas for even more crunch, and topped with a scoop of Shrimp Pasta Salad.
Winter Salad
Ingredients
- 10 ounces mixed greens such as baby spinach, arugula, and kale
- 1 large apple cored and thinly sliced
- 1/2 cup pomegranate arils
- 1/2 cup pecans toasted
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup crumbled goat cheese
Instructions
- In a large salad bowl, combine mixed greens, sliced apple, pomegranate arils, and toasted pecans.
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad and toss to coat evenly.
- Sprinkle crumbled goat cheese over the top just before serving.
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