Pomegranate Apple Salad
Yield 4 servings
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Description
Whether served as an appetizer, a light lunch, or a side dish for Rosh Hashanah, this Pomegranate Apple Salad is sure to impress.Kosher, Pareve
Equipment
- Chef knife
Ingredients
For the salad:
- 1 apple thinly sliced (you can use any variety, but a crisp, sweet one works best)
- 1 Tablespoon fresh lemon juice
- ½ cup pomegranate seeds
- ¼ cup walnuts chopped
- 4 cups mixed greens spinach, arugula, or your favorite mix
Optional Add-Ons
- Dried cranberries, goat cheese (for a dairy version), and candied nuts.
For the dressing:
- 3 Tablespoons olive oil
- 3 Tablespoons soy sauce
- 1 Tablespoons apple cider vinegar
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons honey or date honey
Instructions
Prep the salad:
- Toss the apple slices with lemon juice to prevent browning. Combine mixed greens, apple slices, and pomegranate seeds in a large bowl.
Toast the walnuts:
- Toast walnuts in a dry skillet over medium heat for 5-7 minutes, stirring occasionally until golden and fragrant. Cool before adding to the salad.
Make the dressing:
- Whisk together olive oil, soy sauce, apple cider vinegar, lemon juice, and honey.
Just before serving:
- Add the toasted walnuts and drizzle the dressing over the salad. Toss gently to coat everything.