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Pomegranate Salad



From the kitchen of Renee Wilson



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This sweet tangy salad pairs well with any meat dish. Roasted squash makes it more hearty, but it's great without too.



In a pan, over medium heat:

1/2 c pecans, coarsely chopped

Toast, stirring often, until they become fragrant and begin to change color, 2 to 5 minutes.

Set aside.


Display on a platter:

5 oz baby arugula

1/2 c goat cheese or feta, crumbled (2 oz)

the toasted pecans

roasted squash, cubed*

1 bartlett pear, cubed

1 honey crisp or gala apple, cubed

1 pomegranate


GINGER SALAD DRESSING

Whisk together:

1/4 c extra virgin olive oil

1 Tbsp apple cider vinegar

1 Tbsp Dijon mustard

1 Tbsp honey

1 tsp fresh ginger, grated

1/4 tsp fine sea salt

1/2 tsp pepper


Drizzle dressing over salad just before serving.


* ROASTED SQUASH

Peel, seed, and cube 1 butternut squash

Chop 1 shallot

Toss squash & shallot with olive oil, season with salt & pepper.

Spread out on a pan.

Bake @ 400, until tender, about 25 minutes.




Comments



I love this salad. It's becoming a gathering favorite. Once I tried making it with substitutions for what I didn't have on hand- mustard for Dijon & ground ginger instead of freshly grated- it wasn't the same at all, so be sure to have all the ingredients, no substitutions. -Stephanie



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TOSSED SALAD
STRAWBERRY SPINACH SALAD





familyrecipesandmore.com



This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
Thanks for visiting.
stephanie@familyrecipesandmore.com