Best 3 Mixed Greens With Pomegranate Seeds And Goat Cheese Recipes

Indulge in a symphony of flavors with our Mixed Greens Salad, where vibrant colors and textures dance on your palate. This delightful salad features a medley of fresh and tender mixed greens, offering a crisp and refreshing base. Enhanced with the crunch of roasted pecans and the tangy sweetness of pomegranate seeds, each bite is a delightful burst of contrasting textures. Crumbled goat cheese adds a creamy richness, while a drizzle of our homemade honey-balsamic vinaigrette ties all the elements together in perfect harmony. As a bonus, we've included three additional salad recipes to tantalize your taste buds: a refreshing Cucumber Salad, a hearty Quinoa Salad, and an exotic Israeli Couscous Salad. Embark on a culinary adventure with our diverse salad collection, sure to satisfy every palate and elevate any meal.

Let's cook with our recipes!

PERFECT POMEGRANATE SALAD

Perfect Pomegranate Salad image

This pomegranate salad is absolutely irresistible! It stars a sweet tart salad dressing and the vibrant crunch of pomegranate seeds.

Provided by Sonja Overhiser

Categories Side dish

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup pomegranate seeds (from 1 medium pomegranate)
1 shallot
1 Granny Smith apple or Bosc pear
1/2 cup toasted pecans or glazed pecans*
1 recipe Apple Cider Vinegar Dressing or Pomegranate Vinaigrette (or dress with olive oil and pomegranate molasses)
3 ounces (6 cups) mixed greens
2 ounces soft goat cheese or feta (omit for vegan)

Steps:

Cut and seed the pomegranate.
Thinly slice the shallot. Thinly slice the apple (and toss it with 1 teaspoon lemon juice or vinegar if desired to prevent browning).
Toast the pecans (don't skip: this brings out the nutty flavor). Alternatively, make glazed pecans.
Make the Apple Cider Vinegar Dressing or Pomegranate Vinaigrette.
Place the greens on a platter. Top with the pomegranate seeds, sliced shallot, toasted pecans, and goat cheese or feta cheese crumbles. Toss with the desired amount of dressing to taste. (Store the extra dressing refrigerated and warm to room temperature and whisk again before using.)

Nutrition Facts : ServingSize (without dressing), Calories 204 calories, Sugar 11.6 g, Sodium 102.8 mg, Fat 13.6 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 18.4 g, Fiber 5.2 g, Protein 6.1 g, Cholesterol 6.5 mg

MIXED GREENS WITH PLUMS AND MARINATED GOAT CHEESE

Mixed Greens with Plums and Marinated Goat Cheese image

Marinate the cheese for a couple of hours, then assemble the salad just before serving.

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1/2 cup extra-virgin olive oil
2 tablespoons plus 1/4 cup chopped fresh basil
1 7-ounce log soft fresh goat cheese, cut into 6 rounds
8 ounces mixed baby greens
2 1/2 tablespoons rice vinegar
3 large ripe plums, pitted, each cut into 16 wedges

Steps:

Whisk oil and 2 tablespoons basil in shallow bowl. Season with salt and pepper. Add cheese; spoon basil oil over. Cover; let stand at room temperature 2 hours.
Remove cheese from basil oil. Reserve oil. Toss greens and 1/4 cup basil in large bowl. Add reserved basil oil and vinegar; toss. Season with salt and pepper. Divide among 6 plates. Top each salad with 1 cheese round and plum wedges.

MIXED GREENS SALAD WITH PEARS, GOAT CHEESE, AND FIG VINAIGRETTE

Mixed Greens Salad With Pears, Goat Cheese, and Fig Vinaigrette image

I love figs, so when I found this recipe I knew I had to try it. The vinaigrette came out very thick, so I had to adapt it to suit my needs. Pared with the goat cheese and pears, this was wonderful. The vinaigrette's sweet-tart taste makes it well suited for a marinade for grilled or roasted pork and chicken.

Provided by Abby Girl

Categories Salad Dressings

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup balsamic vinegar (or white wine vinegar)
5 dried black figs, stemmed and coarsely chopped
10 tablespoons water (1/2 cup plus 2 T)
1 tablespoon fresh lemon juice
2 tablespoons shallots, minced
1 teaspoon fresh thyme, minced
1 garlic clove, minced
1/4 cup olive oil
1/4 teaspoon salt
6 cups mixed salad greens
1 1/2 cups bosc pears, thinly sliced
1/4 cup goat cheese, crumbled
candied walnuts (optional)
grape tomatoes, chopped (optional)

Steps:

Combine balsamic vinegar and figs in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/3 cup: about 5 minutes.
Combine the fig mixture, water, and lemon juice in a blender, and process until smooth.
Place the fig mixture in a small bowl. Stir in shallots, thyme, and garlic. Add olive oil and salt; stir well with a whisk.
To serve: Drizzle enough dressing on the greens to coat. Place the greens on 6 salad plates and top with pear and goat cheese.

Tips:

Select Fresh Greens: Choose fresh, vibrant greens like arugula, spinach, or baby kale for the best flavor and texture.
Pomegranate Seeds: Fresh pomegranate seeds add a sweet-tart flavor and beautiful color to the salad. If fresh seeds are unavailable, use store-bought arils.
Goat Cheese: Use high-quality goat cheese for the best flavor. Crumble it over the salad or use soft goat cheese as a spread on crostini.
Red Onion: Thinly slice the red onion to add a mild sharp flavor and crunch to the salad.
Dressing: The dressing combines olive oil, lemon juice, honey, and Dijon mustard for a balanced and flavorful vinaigrette.

Conclusion:

This mixed greens salad with pomegranate seeds and goat cheese is a delightful combination of flavors and textures. The peppery greens, sweet-tart pomegranate seeds, creamy goat cheese, and tangy dressing come together to create a salad that is both refreshing and satisfying. It's perfect for a light lunch or dinner, and it's also a great way to use up leftover greens and goat cheese.