Pomegranate Goat Cheese Salad with Lemon-Honey Vinaigrette

Sweet, salty, tart, crunchy and creamy, this salad has perfect flavor and texture balance. 

The inspiration was the pomegranate seeds. These aren't something I typically buy — only because the seeds are a pain in the butt to remove from the fruit! However, I received a few pomegranates in my latest Misfits Market box and knew I HAD to make a salad with them!

As always, tag me on instagram if you recreate this recipe (@nicolesnutrition). I would love to know how you liked it!

This salad is the definition of the transition from summer to fall!

Pomegranates become in season from September to November. So whether you’re soaking up the last bit of summer fun, all the way to Thanksgiving — this makes a great side dish if you're looking for something to bring to your next gathering.

This recipe is gluten-free, and has ingredients with anti-inflammatory properties (antioxidants)

Lemon-Honey Vinaigrette

Makes 4 servings (2 Tablespoons per serving)

Ingredients

• 1/2 Tablespoon Dijon mustard

• 2 Tablespoons lemon juice

• 1 Tablespoon honey 

• 1/4 (4 Tablespoons) cup olive oil 

• 1/2 teaspoon kosher salt 

• 1/8 teaspoon fresh pepper

Directions

1. Combine all ingredients and whisk together until well combined. Chill until ready to serve.

Pomegranate Goat Cheese Salad 

Makes 4 large salads or 8 side salads

Ingredients 

• 12 ounces of fresh spring/arugula mix

• 3/4 cup pomegranate seeds 

• 4 oz (about 1 cup) goat cheese, crumbled

• 1/2 cup shredded carrots 

• 3/4 cup walnuts (or pecans)

Directions

1. Add fresh spring/arugula mix to a large bowl and top with pomegranate seeds, crumbled goat cheese, and walnuts.

2. Top with Lemon-Honey Vinaigrette just before eating/serving.