Pomegranate Fall Salad with Ricotta Salata & Hazelnuts


by: Entertaining is Easy/Lisa Newsome

I really enjoy serving salads as side courses, especially in the fall when beautiful greens, such as red kale, tatsoi, arugula & mizuna return to the produce scene. As part of “A Holiday Supper with Friends” Menu, I served this delicious salad with Grilled Cranberry Maple Dijon Pork Tenderloin & Roasted Carrot & Butternut Orzo.


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serves: 6-8

1/2 cup hazelnuts

1/2 pomegranate

1/2 pound assorted mixed greens (tatsoi, arugula, baby kale, radicchio, spinach, mizuna...the sky's the limit)

4 ounce wedge ricotta salata

1 bottle Midtown Cranberry Pear White Balsamic Vinegar

1 bottle hazelnut oil

kosher salt

freshly ground black pepper

Nutrition Facts
Pomegranate Fall Salad with Ricotta Salata & Hazelnuts

Servings Per Recipe: 6

Amount per Serving

Calories: 172

  • Total Fat: 11 g
  •     Saturated Fat: 2.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 9.6 mg
  • Sodium: 62.1 mg
  • Total Carbs: 13.5 g
  •     Dietary Fiber: 2.1 g
  •     Sugars: 9.6 g
  • Protein: 5 g

how is this calculated?

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pomegranate-fall-salad-with-ricotta-salata-hazelnuts-5647.jpg 1.  Preheat your oven to 350?.

2.  Place the hazelnuts on a rimmed baking sheet. Roast the hazelnuts until golden & fragrant, about 5 minutes. Remove from the oven & allow to cool for a few minutes.

3.  Once the hazelnuts have cooled, transfer to a resealable plastic bag & seal. Hit the hazelnuts with a mallet or rolling pin to break into pieces.

4.  Meanwhile, remove the seeds from the pomegranate. Put in a bowl and set aside.

5.  Combine the greens in a bowl. Add the pomegranate seeds & hazelnut pieces to the greens. Crumble the ricotta salata into the salad bowl.

6.  Add splashes of vinegar & hazelnut oil. Toss the salad well. Season with kosher salt & freshly ground black pepper to taste, then serve.

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