Pomegranate Salad With Maple Cider Vinaigrette Recipe

Cooking Directions

• STEP 1.In a small bowl, whisk together maple syrup, apple cider vinegar, Dijon mustard, and olive oil to make the vinaigrette.
• STEP 2.In a large salad bowl, combine the lettuce, pomegranate seeds, walnuts, and crumbled goat cheese.
• STEP 3.Drizzle the maple cider vinaigrette over the salad and toss gently to coat all the ingredients.
• STEP 4.Serve the salad immediately and enjoy!

Cooking Tips

• To easily remove the seeds from the pomegranate, cut it in half and gently tap the back with a wooden spoon.
• For extra crunch, toast the walnuts in a dry skillet over medium heat for a few minutes before adding them to the salad.
• If you prefer a creamier dressing, you can add a tablespoon of Greek yogurt to the vinaigrette.

Storage and Serving

• This salad is best served immediately after tossing with the dressing to maintain its crispness.
• If you need to prepare it in advance, keep the dressing separate and toss it just before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.