Apple, Pomegranate Seed, and Feta Salad with a Balsamic Glaze
A timeless combination, this salad is a great addition to any holiday table, dinner party, or light lunch! Easy to swap ingredients to cater to what you already have!
Lemony fresh! A little trick I learned from my mom at an early age was how to keep apples fresh. Often, she would cut apple slices from our trees to bring to potlucks, or toss them in a salad. If not handled correctly, as many of you know, these apples turn a bit brown. This is caused because the air hits the apples and starts an oxidation process. Lemon contains citric acid, which is a natural anti-oxidant, and counters that process, keeping your apples nice and fresh looking. By squeezing just a bit over them, the lemon flavor doesn’t come through, making a beautiful salad without compromising the taste!
Bring out that natural beauty! Another science lesson for this recipe is all about the pecan. In the most basic sense, toasting nuts is a common practice that makes them crunchy and delicious, and seen often. In a deeper sense, the process of toasting brings the natural oils closer to the surface of the nut, which creates a richer and more nutty flavor. As a star player in this salad, that extra flavor stands out against the apple to really balance out the tartness. The crunch is a delicious added bonus for a variety of textures!
This blog was a part of a Tour of the Markets challenge, where I try to use seasonal produce in new and creative ways. Join me on my trip to the orchard here!
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Apple, Pomegranate Seed, and Feta Salad with a Balsamic Glaze
Equipment
- Kitchen knife
- Large serving plate or bowl
- Skillet
Ingredients
- 2 large Handfuls Mixed Greens
- 1/2 large Apple Red works best
- 1/4 cup Pecan halves
- 4 tbsp Crumbed Feta Cheese
- 1/4 cup Pomegranate Seeds
- 2 tbsp Olive Oil
- 2 tsp Reduced Balsamic Vinegar
- Coarse Sea Salt to taste
- 1/2 small Lemon
Instructions
- In skillet, heat a small amount of olive oil. Add the pecans and coat thoroughly, toasting until fragrant. Set aside on a paper towel.
- Slice the apple in fine slices, making at least 6 pieces. Squeezing the lemon onto a small plate or dish, dip the apple slices into the juice and set aside.
- On the serving dish, lay the mixed greens. Arrange the apple slices into clusters of three at various points on the salad. Sprinkle on the pomegranate seeds and feta cheese.
- Drizzle the salad with olive oil, the balsamic vinegar and sea salt. Pour/squeeze any remaining lemon juice over the salad as well.
- Spread the toasted pecans on top and serve. Enjoy! For a heartier meal, this goes very well with sliced chicken!
A tour through a different kind of market-Longmeadow Farm, Blairstown, New Jersey - Goddess of Garlic
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