Green Salad with Herbed Goat Cheese and Pomegranate

Name: Green Salad with Herbed Goat Cheese and Pomegranate
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 6 oz (170 g) Mixed greens (combination of arugula, baby spinach, and romaine), washed and thoroughly dried; 5 oz (140 g) Fresh goat cheese, at room temperature; ¾ cup (120 g) Fresh pomegranate seeds; ¼ cup (15 g) Fresh parsley, mint, and fresh dill, finely chopped; 3 tbsp (45 ml) Red wine vinegar; ⅓ cup (80 ml) Extra virgin olive oil; 1 small (20 g) Shallot, finely minced; 1 tsp (5 g) Dijon mustard; to taste Salt; to taste Black pepper, freshly ground; ⅓ cup (40 g) Walnuts, roughly chopped (optional)

From the MyKitchenBank Kitchen

A light, elegant Mediterranean salad featuring tender mixed greens tossed with a red wine vinaigrette, topped with creamy goat cheese crumbles, jewel-like pomegranate seeds, and a blend of fresh herbs. The contrast of tangy vinegar, rich cheese, and sweet-tart pomegranate makes this a refreshing side dish or light main course.

Prep: 15 min
Cook: —
Wait: 2 min
Total: 17 min
Makes: 4 servings as a main course or 6 as a side

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Steps

Before you start

Wash and thoroughly dry the mixed greens—any excess moisture will dilute the vinaigrette
Remove goat cheese from the refrigerator 15 minutes before serving for easier crumbling
Have pomegranate at room temperature for easier seed extraction

1
Build the vinaigrette
- In a small mixing bowl, whisk together the red wine vinegar, minced shallot, Dijon mustard, salt, and freshly ground black pepper.
- Let the mixture sit for 1–2 minutes to allow the shallot to soften and mellow slightly.
- Slowly whisk in the extra virgin olive oil in a thin, steady stream until the vinaigrette is fully emulsified and no streaks of oil remain.
- Taste and adjust seasoning as needed.
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Ready when: Vinaigrette is smooth and well-emulsified
Tip: Whisk the oil in slowly so it emulsifies properly rather than separating.
2
Toast the walnuts (optional)
- If using walnuts, place them in a small skillet over medium heat.
- Toast for 3–4 minutes, stirring occasionally, until fragrant and lightly browned.
- Transfer to a plate to cool completely.
- This step can be skipped if you prefer raw nuts or have pre-roasted ones on hand.
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Ready when: Nuts are fragrant and lightly golden
Tip: Don't walk away—nuts burn quickly, and burnt nuts will make the salad bitter.
3
Dress the greens
- Place the washed and thoroughly dried mixed greens in the large salad bowl.
- Pour the red wine vinaigrette over the greens and gently toss using two spoons or salad tongs until every leaf is lightly coated, about 1–2 minutes.
- Don't over-toss or you'll bruise the delicate leaves.
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Ready when: All greens are evenly coated with vinaigrette
Tip: Dry greens thoroughly or excess water will dilute your dressing and make the salad watery.
4
Assemble and serve
- Divide the dressed greens evenly among serving plates or bowls.
- Crumble the room-temperature goat cheese into generous pieces over each portion.
- Scatter the fresh pomegranate seeds across the top, followed by the chopped fresh herbs.
- If using, sprinkle the cooled toasted walnuts over each serving.
- Serve immediately while the greens are cool and crisp.
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Ready when: Salad is plated and ready to serve
Tip: Assemble the salad just before eating so the greens stay crisp and don't wilt from the dressing.

Good to know

Tips

For the most vibrant, juicy pomegranate seeds, choose a pomegranate that feels heavy for its size and has thin, papery skin—these are ripe. Cut it in half and tap the back of the skin with a wooden spoon over a bowl of water to release the arils without the bitter white pith.
Dry your greens thoroughly using a salad spinner or by wrapping them in paper towels and gently patting—any excess moisture will dilute the vinaigrette and make the salad watery and limp.
Make the vinaigrette 30 minutes to an hour ahead of serving so the shallot flavor mellows and integrates fully, resulting in a better-balanced dressing.
For a more substantial main course, add grilled chicken, poached salmon, or toasted chickpeas. This salad pairs beautifully with crusty bread and pairs well with white wine.

Make ahead

The red wine vinaigrette can be made up to 2 days ahead and stored in a jar in the refrigerator; give it a good shake before using. Walnuts can be toasted 1 day ahead and stored in an airtight container. Assemble the salad just before serving to prevent the greens from becoming limp.

Storage & reheating

Best served fresh immediately after assembly. If you have leftover dressed salad, store it in an airtight container in the refrigerator for up to 3 hours, though the greens will soften. Store the vinaigrette, goat cheese, pomegranate seeds, and herbs separately in the refrigerator for up to 4 days and assemble as needed.

Substitutions

Fresh goat cheese → crumbled feta cheese or ricotta salata. Feta provides a similar tangy flavor; ricotta salata is slightly milder and creamier. Use the same amount.
Fresh pomegranate seeds → fresh raspberries, blackberries, or diced strawberries. These add tartness and color; use the same volume. The flavor profile will be slightly different but equally delicious.
Red wine vinegar → balsamic vinegar or sherry vinegar. Balsamic adds sweetness and depth; sherry vinegar is more delicate. Start with 2.5 tbsp and add more to taste.
Walnuts → toasted pistachios, pine nuts, or sunflower seeds. Pistachios add a subtle earthiness and slight color contrast; pine nuts add richness; sunflower seeds work for a nut-free option.