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Honeycrisp Apple Pomegranate Salad

Course Main Course, Salad
Cuisine American
Keyword vegetarian
Total Time 45 minutes
Servings 2
Author Christine Ma

Ingredients

Roasted sweet potato

  • 1 large sweet potato peeled, cut into small chunks
  • 1 tablespoon oil
  • 1 teaspoon cinnamon
  • salt and pepper

Smoky pepitas

  • ½ cup pepitas
  • ½ teaspoon cinnamon
  • ½ teaspoon chili powder
  • 1 tablespoon oil
  • 1 tablespoon honey

Honey pomegranate dressing

  • 2 tablespoons honey
  • 1 teaspoon dijon mustard
  • ½ cup pomegranate arils
  • ¼ cup balsamic vinegar
  • ½ cup olive oil

Goat cheese croutons

  • ½ cup panko
  • 2 teaspoons lemon zest
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 2 tablespoons oil
  • 8- ounce goat cheese at room temperature

Remaining ingredients

  • 1 honey crisp apple thinly sliced
  • ½ cup pomegranate arils
  • 4 cups mesclun greens

Instructions

  • Preheat oven to 375 degrees F.
  • Toss the cubed peeled sweet potato with oil, cinnamon, salt, and pepper. Spread in an even layer on a baking sheet and bake in the oven for 20-25 minutes or until cooked. Remove from heat and set aside.
  • Reduce oven to 350 degrees F.
  • Toss pepitas with cinnamon, chili powder, oil, and honey. Spread on a baking sheet lined with parchment paper. Bake for 7-10 minutes or until toasted and lightly browned. Remove from the oven and cool completely.
  • Meanwhile, make the salad dressing. Blend together honey with dijon mustard, pomegranate arils, and balsamic vinegar. Slowly drizzle olive oil while the blender is on until fully incorporated. Season with salt and pepper.
  • Prepare the goat cheese croutons. Heat oil in a non-stick saute pan over medium heat. Add panko, lemon zest, dried parsley, and garlic powder. Stir constantly to evenly brown the breadcrumbs. Remove from heat once the breadcrumbs are golden brown. Let cool slightly.
  • Cut the goat cheese into bite-size chunks. Coat the goat cheese in the lemon breadcrumbs, making sure to cover all sides.
  • Toss together the mesclun greens with the apples, pomegranate arils, roasted sweet potatoes, and vinaigrette. Top with the smoky pepitas and goat cheese croutons. Serve immediately.

Notes

The honey pomegranate dressing, smoky pepitas, and goat cheese croutons can all be prepared the day before.