Fresh Pomegranate Vinaigrette for Fall Salads

 

It has been enormously gratifying to harvest my own greens this fall. I’ve never grown lettuce in autumn before, and I have to say, they’re doing spectacularly well! I’ve grown everything from seed (I used these), and I’m harvesting greens almost daily. There’s something especially satisfying about stepping outside, gathering what I need, and bringing it straight into the kitchen.

Of course, all this abundance means I’ve been experimenting with different salads, not that I’m complaining. Nothing beats fresh, organically grown greens, and I’m thoroughly enjoying finding new ways to use them.

Today’s salad combines fresh arugula and Romaine lettuce with crumbled feta cheese, sliced almonds, thinly sliced red onion, and ruby-red pomegranate arils. It’s a lovely combination of peppery greens, creamy and salty feta, crunchy almonds, and little bursts of sweet-tart pomegranate. But the real star of the show is the pomegranate vinaigrette. 

Made with fresh pomegranate seeds, olive oil, maple syrup, lemon juice, white balsamic vinegar, and a touch of Dijon mustard, this dressing is flavorful, beautifully tangy, and just sweet enough to complement the greens. The pomegranate seeds give it a wonderful fruity character, and everything comes together in a high-speed blender in about a minute. No complicated techniques or lengthy list of ingredients required!

 And here’s something you don’t hear me say about salad dressing every day: this one has some nutritional benefits, too, thanks to the pomegranate. Pomegranates contain beneficial plant compounds, so it’s a delicious way to add a little more goodness to your salad.

Whether you’re harvesting greens from your own fall garden or picking them up at the market, this salad is a lovely way to celebrate the season. The colors are gorgeous, the textures are varied, and the vinaigrette is good enough that you may find yourself looking for other things to drizzle it over.

Now, if you’ll excuse me, I have more lettuce to harvest! 

Pomegranate Vinaigrette 

¾ c. pomegranate seeds/arils (from Melissa’s pomegranates)

¼ c. olive oil

2 T. pure maple syrup

1 T. freshly squeezed lemon juice

1 T. white balsamic vinegar

1 t. Grey Poupon mustard

⅛ t. kosher salt

Freshly ground black pepper, to taste

 Combine all ingredients in a mini high-speed blender, and pulse until smooth and the pomegranate seeds are fully incorporated.

 Taste and adjust the seasoning if needed. Drizzle over your favorite salad greens and enjoy!

 Serving suggestion: Toss fresh arugula and Romaine with crumbled feta, sliced almonds, thinly sliced red onion, and pomegranate arils. Dress just before serving to keep the greens crisp.

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