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Fresh Pomegranate Goat Cheese Salad with Easy Candied Pecans

pomegranate goat cheese salad - featured image
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A stunning salad featuring tart pomegranate arils, creamy goat cheese, and crunchy candied pecans, all tossed in a tangy-sweet balsamic vinaigrette. Ready in just 20 minutes, it’s perfect for holiday tables or simple weeknight dinners.

Ingredients

Scale
  • 1 cup pecan halves
  • 2 tablespoons maple syrup (pure maple syrup)
  • 1 tablespoon brown sugar (light or dark)
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • Pinch of cayenne pepper (optional)
  • 6 cups mixed greens (arugula and baby spinach blend recommended)
  • 1 cup fresh pomegranate arils (about 1 medium pomegranate)
  • 4 ounces soft goat cheese, crumbled
  • ½ cup thinly sliced red onion
  • ½ cup dried cranberries (optional)
  • ¼ cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey (or maple syrup for vegan)
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a small saucepan over medium heat, combine maple syrup, brown sugar, cinnamon, salt, and cayenne (if using). Stir until sugar dissolves and mixture bubbles, about 1-2 minutes.
  3. Add pecan halves and stir to coat evenly. Spread in a single layer on prepared baking sheet.
  4. Bake for 6-8 minutes, stirring halfway through, until deep golden and fragrant. Let cool completely on the sheet.
  5. If using a whole pomegranate, cut in half crosswise. Hold cut-side down over a bowl and smack the back firmly with a wooden spoon to release arils. Remove any white pith.
  6. In a small jar, combine olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Shake vigorously until emulsified. Adjust seasoning to taste.
  7. Place mixed greens in a large bowl. Add sliced red onion and half the pomegranate arils. Drizzle with about half the dressing and toss gently to coat.
  8. Transfer dressed greens to a serving platter or individual plates. Sprinkle crumbled goat cheese, remaining pomegranate arils, cooled candied pecans, and dried cranberries (if using) on top. Serve immediately.

Notes

Toast pecans in a dry pan for 2-3 minutes before candying for extra crunch. Do not overdress the greens. Let pecans cool completely before adding to salad. Soak red onion in ice water for 10 minutes to mellow the bite. Use room temperature goat cheese for easier crumbling. Store components separately if making ahead.

Nutrition

Keywords: pomegranate salad, goat cheese salad, candied pecans, holiday salad, easy salad recipe, fall salad, winter salad

Find it online: https://evabakery.com/fresh-pomegranate-goat-cheese-salad-with-easy-candied-pecans/