Spring Mix with Pomegranate Vinaigrette


This unusual salad features autumn fruits, perfect for the holidays. Pomegranate juice is now widely available in supermarkets, which helps make quick work of the vinaigrette. Fresh pomegranate seeds make a pretty and tasty garnish.


1/2 cup pomegranate juice
1 teaspoon finely minced shallot
1 tablespoon champagne vinegar or white wine vinegar
2 teaspoons fresh lemon juice
1/4 teaspoon Sugar
1 tablespoon extra-virgin olive oil
2 tablespoons walnut oil
4 ounces Earthbound Farm Organic Spring Mix
1 Fuyu persimmon or ripe pear (thinly sliced)
1/4 cup toasted or candied walnuts
1/3 cup pomegranate seeds


Place the pomegranate juice in a small pan and reduce to 2 tablespoons over medium-high heat. Combine the juice reduction, shallot, vinegar, lemon juice, sugar and oils in a small glass jar and shake vigorously to combine. Set aside at room temperature. Shake to mix thoroughly before using.

Just before serving, place the greens in a large bowl and add half of the vinaigrette, tossing to coat the leaves. Taste and add more dressing as desired.

Divide the salad between 4 chilled plates and decoratively arrange slices of persimmons or pears atop the greens. Sprinkle each serving with walnuts and pomegranate seeds, and serve immediately.

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