Pomegranate-Apple Green Salad

This salad was inspired by my Cran-Apple Spinach Salad. These days it seems easier to find pomegranate juice than pure cranberry juice, so I tried the switch, also substituting pumpkin seeds for the more labor-intensive Candied Pecans. I think you’ll enjoy this version just as much or even more than the original!

Servings: 6  Serving size: ¾ cup  Preparation time: 25 minutes (begin 3 to 12 hours ahead of serving.)

Ingredients ¼ cup pomegranate juice 3 tablespoons extra virgin olive oil 1½ Tablespoons balsamic vinegar dash sea salt 4 cups washed and torn greens ​2 cups chopped apple ½ cup thinly sliced celery *¼ cup pomegranate seeds ¼ cup pumpkin seeds

*Pomegranate seeds may be purchased in a refrigerated cup or extracted from the fruit.

​Directions ​1. Whisk pomegranate juice, olive oil, vinegar, and sea salt in a small bowl. 2. Place apples in a shallow glass dish.  3. Pour the juice mixture over the apple mixture. 4. Refrigerate, covered, at least 3 hours or up to 12 hours. Sir occasionally. 5. When ready to serve, toss greens and celery in a serving bowl. 6. Stir in the apples, pomegranate seeds, and pumpkin seeds. 7. Serve in an attractive serving bowl or individual bowls.

Note: If the mixture has been refrigerated for several hours, allow it to stand at room temperature for about 15 minutes for olive oil to liquefy. Stir before using.

I hope you enjoy this dish. Let me know if you’ve tried it and how it turned out.

Good cooking to you,

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