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Autumn Harvest Salad with Pomegranate Sage Vinaigrette

a hearty, satisfying autumn harvest salad with figs, apples, cheddar, grilled chicken, and a pomegranate sage vinaigrette

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Ingredients

Candied Pumpkin Seeds & Hazelnuts

Pomegranate Sage Vinaigrette

Grilled Chicken

Harvest Salad

Instructions

Candied Pumpkin Seeds & Hazelnuts

  1. In a medium sauté pan, add the pumpkin seeds and hazelnuts. Toast over low heat until slightly brown and nutty. Add the honey. Raise the heat to medium and allow the honey to bubble. Stir the mixture so that the honey evenly coats the seeds and nuts. Let the honey simmer a couple of minutes until it thickens. You should begin to smell a strong honey flavor and the mixture should look very viscous. Turn off the heat and pour the mixture onto an oiled cookie sheet. Toss with a spoon to break it up into pieces. Immediately season with salt while the mixture is still hot. Let cool.

Pomegranate Sage Vinaigrette

  1. In a mixing bowl, whisk together the pomegranate juice, apple cider vinegar, grainy mustard, honey, and chipotle powder. Slowly drizzle in the oil, whisking continuously until the vinaigrette has emulsified. Season with salt to taste (make sure it is very well seasoned). Stir in the sage. Let sit until ready to serve.

Grilled Chicken

  1. Heat the grill (or a grill pan) over high heat. Coat the chicken breasts with oil and season with salt and black pepper. Mark the chicken on the grill until there are really good char marks on each side. Lower the heat, cover the grill, and finish cooking for about 6-8 minutes until cooked through. Let the chicken cool and roughly chop it into smaller pieces.

Harvest Salad

  1. To assemble the salad, combine the spring mix and mache (or arugula) in a large mixing bowl. Add the figs, apples, cheddar cheese, and grilled chicken. Give the vinaigrette a good whisk and drizzle it into the bowl (start with half of the vinaigrette and add more according to your preference). Toss the salad well and season with salt to taste. Transfer the salad to a large serving bowl. Garnish with the pomegranate seeds and the candied pumpkin seeds and hazelnuts.

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