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Best Easy Pomegranate Goat Cheese Fall Salad with Candied Pecans

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This pomegranate goat cheese fall salad is the kind of dish that doesn’t try too hard. It just shows up, looks beautiful, and tastes like the season actually tastes — not like a candle. The best easy pomegranate goat cheese fall salad with candied pecans isn’t complicated, but it is intentional.

Ingredients

Scale
  • 5 ounces (140g) mixed greens (baby spinach and arugula blend)
  • 1 cup (175g) pomegranate arils
  • 4 ounces (115g) soft goat cheese, crumbled
  • 1 cup (100g) raw pecan halves
  • 3 tablespoons (45ml) pure maple syrup, divided
  • 1 tablespoon (14g) unsalted butter
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 teaspoon (5ml) Dijon mustard
  • 1 small shallot, finely minced
  • Salt and black pepper to taste

Instructions

  1. Make the candied pecans: Place a small skillet over medium heat. Add 1 tablespoon of unsalted butter and let it melt completely. Once it’s foamy, add 1 cup of raw pecan halves and 2 tablespoons of pure maple syrup. Stir constantly with a wooden spoon for about 4-5 minutes until the pecans are glossy and the syrup has caramelized. Remove from heat, spread pecans in a single layer on parchment paper, sprinkle with flaky salt, and let cool completely (about 15 minutes).
  2. Prepare the pomegranate: If using a fresh pomegranate, cut it in half horizontally. Hold one half cut-side down over a deep bowl and whack the skin firmly with a wooden spoon to release the seeds. Pick out any white pith. Measure 1 cup of arils.
  3. Make the dressing: In a small bowl or jar, combine 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, and the minced shallot. Add a pinch of salt and pepper. Whisk or shake until emulsified.
  4. Assemble the salad: Place 5 ounces of mixed greens in a large salad bowl. Drizzle about half the dressing over the greens and toss gently. Add three-quarters of the pomegranate arils, three-quarters of the candied pecans, and crumble about 3 ounces of goat cheese over the top. Toss gently.
  5. Finish and serve: Top with remaining arils, pecans, and goat cheese. Drizzle remaining dressing over the top or serve on the side. Serve immediately.

Notes

Don’t rush the pecans; medium heat is key to avoid burning the maple syrup. Dress the greens lightly to avoid sogginess. Crumble goat cheese while cold for best texture. Cool pecans completely before adding to salad to prevent wilting greens. Store undressed components separately; dressed salad does not keep.

Nutrition

Keywords: fall salad, pomegranate salad, goat cheese salad, candied pecans, easy salad, holiday salad, vegetarian salad, gluten-free salad

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