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Apple & Pomegranate Salad

This salad is an ode to fall, in an unlikely format! Week 18 of our CSA includes winter squash, carrots, and other veggies that lend themselves well to roasting and baking. The sweet hakurei turnips and crispy radishes are a nice pair for a local apple (and a not so local pomegranate that adds color and crunch). A mustardy vinaigrette is the perfect backdrop. This salad looks downright festive and might be one to earmark for the holidays.

Apple & Pomegranate Salad

Like any salad, start with cutting the lettuce into bite size pieces, then wash and spin dry with a salad spinner if you have it. This is a great job for kids who are eager to help, my son has loved spinning the lettuce since he was about 18 months old! Cut everything else into thin matchsticks. If you need to you can sprinkle the apple with lemon juice to keep it from browning, but if serving right away it shouldn’t be necessary.

Apple & Pomegranate Salad

Somehow in the busyness of cooking for the weekly meal plan, I didn’t get a shot of the dressing, but just combine the ingredients in a jar and shake them up! Toss with lettuce leaves, and then arrange the fruit and vegetables on top. Serve on a platter or divided onto small plates.

Pomegranate & Apple Salad

1 head lettuce, washed and dried, cut into bite size pieces
1 apple, cut into thin matchsticks
1 hakurei turnip, cut into thin matchsticks
2 small radishes, cut into thin matchsticks
1/2 cup pomegranate arils

1/3 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 tablespoon dijon mustard
1/4 teaspoon salt
few grinds of fresh black pepper
pinch of dried thyme (or fresh)

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