Harvest Salad with Pickled Pomegranate Seeds

Name: Harvest Salad with Pickled Pomegranate Seeds
Prep time: 30 min
Total time: 1 h
Yield: 6 - 8 serving(s)
Ingredients: 1 Delicata squash (about 1 1&frasl;4 pounds), halved, seeded, and sliced 1&frasl;4-inch-thick; 5 tbsp. olive oil, divided; Kosher salt and freshly ground black pepper; 2 tsp. sugar; 7 tbsp. apple cider vinegar, divided; 1/2 c. pomegranate seeds; 1 tbsp. country-style mustard; 1 tbsp. apple cider syrup or pure honey; 5 oz. hearty greens (such as chard, kale, and spinach), torn into bite-size pieces; 1 apple, sliced; 1 (4-ounce) log goat cheese, crumbled

This easy-to-make topper is what takes a good green salad, and makes it amazing.

By Lyda Jones BurnettePublished: Sep 19, 2024

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winter greens salad with pickled pomegranate seeds

Becky Luigart-Stayner

A great fall salad is all about balance. Sturdy winter greens provide the base layer for a combination of flavors and textures: sweet, crunchy apple, creamy, crumbled goat cheese, a tangy cider vinaigrette, rich roasted squash. And to top it all off? Quick-pickled pomegranate seeds.

You can pickle them in just about the time it takes to make the rest of the salad, and the result—bright pops of flavor that explode like tangy fireworks on the tongue—take this salad from good to give-me-that-recipe great.

Pro-tip: Massage the dressing into the hearty greens, especially if you're using kale or chard. It'll soften the leaves and ensure that every bite has flavor.

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Yields:

6 - 8 serving(s)

Prep Time:

30 mins

Total Time:

1 hr

Ingredients

1
Delicata squash (about 1 1⁄4 pounds), halved, seeded, and sliced 1⁄4-inch-thick
5 Tbsp.
olive oil, divided
Kosher salt and freshly ground black pepper
2 tsp.
sugar
7 Tbsp.
apple cider vinegar, divided
1/2 c.
pomegranate seeds
1 Tbsp.
country-style mustard
1 Tbsp.
apple cider syrup or pure honey
5 oz.
hearty greens (such as chard, kale, and spinach), torn into bite-size pieces
1
apple, sliced
1
(4-ounce) log goat cheese, crumbled

Directions

1. Step 1Preheat oven to 450°F. Toss together squash and 1 tablespoon oil on a small rimmed baking sheet. Season with salt and pepper. Roast until bottoms are crisp and golden brown, 15 to 20 minutes.
2. Step 2Combine 2 teaspoons sugar, 4 tablespoons vinegar, 1/4 teaspoon salt, and 2 tablespoons water in a small saucepan. Bring to a boil; remove from heat and stir in pomegranate seeds. Cool to room temperature.
3. Step 3Whisk together mustard, apple cider syrup, remaining 4 tablespoons oil, and remaining 3 tablespoons vinegar. Season with salt and pepper. Add greens, apple, roasted squash, and pickled pomegranate seeds and toss to combine. Serve topped with goat cheese.