Hello again! Today's Tasty Tuesday post is the perfect little fall salad for your Thanksgiving table. It incorporates some fall fruits, nuts, and tangy goat cheese to please any pallet. I love how simple it is, but how impressive as well. I love mixing romaine and iceberg lettuce to give each bite a new taste. Pomegranates are my all time favorite fruit, and fall is the time when they are largest and sweetest. The dressing is a spin off of Maggiano's famous house dressing that I adapted from Our Best Bites. The dressing recipe below makes a large amount, so you can use it in future salads as well. I hope you enjoy this harvest salad!
Fall Harvest Fruit And Nut Salad
- 1/2 head of iceberg lettuce
- 1 heart of romaine lettuce
- 1 pomegranate, seeded
- 1 English cucumber, diced
- 1 apple, sliced
- 1 shallot, sliced
- 1 lemon, juiced
- 1/2 cup of sliced almonds, toasted
- 3/4 cup of crumbled goat cheese
Directions:Place a small pan on medium heat. Toast the almonds until slightly brown. Remove from the pan and let them cool. Rinse your lettuces and chop into bite sized pieces. Place in a large bowl. Cut the top and bottom off the pomegranate. Score on the sides where you see it naturally separate (see pictures below). Break apart with your hands and seed. Chop cucumber and shallots and add to bowl. Chop the apples and toss with the lemon juice to prevent browning. Add the almonds, cheese, and pomegranates to the bowl and toss.Add dressing and toss again. Serve and enjoy!
Simple Vinaigrette Dressing
- 1/3 cup of red wine vinegar
- 1 tablespoon of Dijon mustard
- 1 tablespoon of white sugar or stevia
- 1/2 cup of water
- 2 teaspoons of minced garlic
- 2 1/2 teaspoons of coarse kosher or sea salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon dried oregano
- 1 cup of vegetable oil
Finely mince the garlic and add to a bowl. Add all remaining ingredients except oil and whisk. Add the oil slowly as you continue to whisk. Toss a small amount with salad, serve, and enjoy!