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
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
preparation
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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