After a hearty holiday feast it is the time to cook something lighter and healthier.
Because my family really likes it, over the last two weeks I prepared Balsamic Apple and Pomegranate Salad a few times.
I have made a few versions of the salad: changed the salad greens, added soft goat cheese, various nuts. The only things which remained unchanged were glazed balsamic vinegar apples and pomegranate seeds. Those are the ‘pillars’ of the salad. They are responsible for its main flavor and tasting factor.
All these nuts – almonds, walnuts, pecans, hazelnuts, and pine nuts are really good in the salad. They add crunchiness and earthy flavor to it. My favorite option for this salad is a combination of greens, balsamic glazed apple, pomegranate seeds, and toasted almond slivers.
This dish is great when served as a delicious salad. It is also a wonderful light, bright and simply elegant side to accompany poultry, steak, or pork.
Balsamic Apple and Pomegranate Salad
2-4 servings (2 – as a side dish, 3-4 – as a salad)
- 1-2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar (preferably aged)
- 6 cups salad greens (roman, Boston, arugula, spinach or mesclun)
- 1 large apple (any)
- 1/3 – ½ cup pomegranate seeds
- Coarse salt
- Black pepper
- ¼ cup of slivered almonds or 1/3 cup of coarsely chopped nuts (walnuts, pecans, hazelnuts, pine nuts)
- ¼ – 1/3 cup crumbled fresh goat cheese (or blue cheese, or feta)
Peel the apple, remove the core and cut the apple into bite-size cubes.
In a frying pan, heat 1-2 tsp of extra virgin olive oil. Add the apple cubes and sauté until light golden brown over high heat for 1-2 minutes. Add the balsamic vinegar and continue cooking for another 1-2 minutes.
Arrange the salad greens in a salad bowl or a platter. Add the warm apples. Drizzle with a little olive oil; lightly sprinkle with salt and black pepper.
Add the pomegranate seeds and almonds.
Cook with pleasure!