Vibrant Pomegranate "aril" Salad Recipe
ORANGE SEGMENTS/GOAT CHEESE/PECAN LACE/CRANBERRY VINAIGRETTE/RADICCHIO
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Ingredients
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Salad Base
Goat Cheese
Pecan Lace
Cranberry Vinaigrette
Method
Preparation
- 1
Prepare the Radicchio
Wash the radicchio thoroughly under cold water. Remove the core and shred the leaves into bite-sized pieces. Place in a large salad bowl.
- 2
Segment the Oranges
Using a sharp knife, slice off the top and bottom of each orange. Stand the orange on one end and carefully cut away the peel and pith. Segment the oranges by cutting between the membranes. Add the segments to the salad bowl.
- 3
Add Pomegranate Arils
Carefully remove the pomegranate arils from the pomegranate. Add them to the salad bowl with the radicchio and orange segments.
- 4
Crumble Goat Cheese
Crumble the goat cheese into small pieces and sprinkle it over the salad.
Pecan Lace
- 5
Prepare Pecan Lace
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 6
Melt Butter and Combine
In a small saucepan, melt the butter over low heat. Stir in the brown sugar until dissolved, then mix in the chopped pecans until fully coated.
- 7
Bake Pecan Lace
Drop spoonfuls of the pecan mixture onto the prepared baking sheet, allowing space for spreading. Bake for 8-10 minutes or until golden brown. Let cool before breaking into lace pieces.
Cranberry Vinaigrette
- 8
Make the Vinaigrette
In a small bowl, combine dried cranberries, olive oil, apple cider vinegar, honey, salt, and black pepper. Whisk until well blended.
Assembly
- 9
Combine Ingredients
Drizzle the cranberry vinaigrette over the salad ingredients in the bowl. Toss gently to combine.
- 10
Top with Pecan Lace
Top the salad with the pecan lace pieces for added crunch and sweetness.
- 11
Serve
Serve immediately as a refreshing side or a light main dish.