
Pomegranate Fall Salad with Ricotta Salata & Hazelnuts

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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.
ingredients
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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
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
preparation

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