Dec 27 11
by cara
at 5:58 AM
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Pomegranate Hazelnut Holiday Salad with Maple Bacon Dressing

Salad: it doesn’t have to be boring.  I’ve got a whole board of salad inspiration on PinterestI eat salads frequently for lunch, and by changing them up with new and different flavor combinations, I don’t get tired of eating them.  Yes, they take a little prep work in advance, but do the work once, and you’ll have enough salad for a few days!

This Pomegranate Hazelnut Holiday Salad with Maple Bacon Dressing is one AMAZING salad!  I’ve thrown this salad together at least 3 times in the last month, and I just can’t get enough of it.  I suppose I’m a little slow jumping on the pomegranate band-wagon: until I made this salad, I don’t think I’d had pomegranate or pomegranate juice.  But now I love those messy little seeds with all my heart!

And then there’s the dressing…made of maple syrup, balsamic vinegar, and….wait for it….bacon grease.  It really doesn’t get any better than that.

In order to make this salad a little more filling for a lunch or dinner (and to get some extra protein), I add grilled chicken or turkey (as in the photo, taken shortly after Thanksgiving) and crumbled goat cheese.  I think the goat cheese pairs well with the bacon and pomegranate flavors, but other cheeses would probably work great too!

Pomegranate Hazelnut Holiday Salad with Maple Bacon Dressing

recipe adapted from Lauren’s Latest

Ingredients:

  • 8 cups Mixed Greens
  • 12 slices Bacon, cooked and crumbled (save your bacon grease, see below!)
  • ¾ cups Chopped, Toasted Hazelnuts
  • 1 whole Pomegranate, Peeled And Arils Removed
  • 1 cup chopped grilled chicken or leftover turkey
  • 3/4 cup crumbled goat cheese
  • 3 Tablespoons Warm Bacon Grease (reserved From Cooking The Bacon)
  • 2 Tablespoons Maple Syrup
  • 2 Tablespoons Balsamic Vinegar
  • Salt And Pepper, to taste

To make salad: Toss greens, bacon, hazelnuts, pomegranate, grilled chicken/turkey, and goat cheese together in a bowl.

To make dressing: Place bacon grease, maple syrup, balsamic vinegar and salt and pepper (if using) into a small jar and shake until combined. Pour dressing over salad, toss and serve immediately.

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