Mixed Greens With Pomegranate Vinaigrette

By Adell Shneer and the Test Kitchen

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Mixed Greens With Pomegranate VinaigretteThe pecans that complement this salad are so tasty that you might want to make extra to munch on with appetizers. Instead of premixed greens, look for a selection, such as frisee, radicchio and baby spinach or romaine leaves, to create your own signature mixture.1 user reviews.

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Mixed Greens With Pomegranate Vinaigrette
Photography by Yvonne Duivenvoorden

Preparation time: 25 minutes
Total time : 35 minutes

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	187187 cal
pro	2 g2g pro
total fat	11 g11g total fat
sat. fat	1 g1g sat. fat
carb	23 g23g carb
fibre	3 g3g fibre
chol	0 mg0mg chol
sodium	142 mg142mg sodium
potassium	368 mg368mg potassium
% RDI:	-
calcium	77 calcium
iron	77 iron
vit A	1616 vit A
vit C	1818 vit C
folate	3434 folate

The pecans that complement this salad are so tasty that you might want to make extra to munch on with appetizers. Instead of premixed greens, look for a selection, such as frisee, radicchio and baby spinach or romaine leaves, to create your own signature mixture.

Ingredients

3 tbsp bottled pomegranate juice 3 3tbsp tbspbottled pomegranate juice
2 tbsp red wine vinegar 2 2tbsp tbspred wine vinegar
1 shallot , finely chopped1 1shallotshallots, finely chopped
1 tsp liquid honey 1 1tsp tspliquid honey
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp Dijon mustard 1/4 1/4tsp tspDijon mustard
2 tbsp olive oil 2 2tbsp tbspolive oil
6 cups lightly packed mixed greens 6 6cups cupslightly packed mixed greens
4 cups lightly packed arugula 4 4cups cupslightly packed arugula
1 head belgian endive , separated1 1head headbelgian endive, separated
1 cup thinly sliced celery 1 1cup cupthinly sliced celery
1/3 cup dried cranberries 1/3 1/3cup cupdried cranberrydried cranberries
1/3 cup pomegranate seeds 1/3 1/3cup cuppomegranate seeds
Spicy Candied Pecans:
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
2 tbsp corn syrup 2 2tbsp tbspcorn syrup
salt Pinch of Pinch ofsalt
cinnamon Pinch of Pinch ofcinnamon
ground ginger Pinch of Pinch ofground ginger
cayenne pepper Pinch of Pinch ofcayenne pepper
1/2 cup pecan halves 1/2 1/2cup cuppecan halves

Preparation

Spicy Candied Pecans: In small saucepan, bring 2 tbsp water, sugar, corn syrup, salt, cinnamon, ginger and cayenne pepper to boil over medium heat. Boil until syrupy and reduced by half, 2 to 4 minutes. Stir in pecans to coat.

Transfer to parchment paper-lined baking sheet; separate into single layer with fork. Bake in 325°F (160°C) oven until golden and fragrant, 7 to 9 minutes. Let cool. (Make-ahead: Store in airtight container for up to 3 days.)

In large bowl, whisk together pomegranate juice, vinegar, shallot, honey, salt and mustard; slowly whisk in oil. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Add mixed greens, arugula, Belgian endive, celery, cranberries and pomegranate seeds; toss to coat. Sprinkle with candied pecans.

Source : Canadian Living Magazine, December 2011