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Mixed Baby Greens with Pomegranate, Gorgonzola and Pecans
5
from
6
votes
The beautiful, delicious fall or winter salad is made with mixed baby greens, pomegranate, gorgonzola and pecans with a pomegranate vinaigrette.
Prep Time:
5
minutes
mins
Total Time:
5
minutes
mins
Yield:
8
servings
Course:
Lunch, Salad, Side Dish
Cuisine:
American
Ingredients
5
cups
Mixed Baby Greens
5
cups
bunch Baby Arugula
1
cup
pomegranate seeds
(from 1 POM Wonderful Fresh pomegranate)
2
oz
pecans
(chopped (about 28 halves))
1/2
cup
Gorgonzola cheese
(crumbled (4 oz))
Pomegranate Vinaigrette:
5
tbsp
pomegranate juice
(I use POM Wonderful )
3
tbsp
champagne vinegar
1
tbsp
shallot
(finely minced)
1
tbsp
honey
5
tbsp
extra virgin olive oil
salt and fresh pepper
Instructions
For the vinaigrette, combine pomegranate juice, olive oil, vinegar, honey, salt and pepper in a small glass jar and shake vigorously.
Toss mixed greens in a salad bowl and top with pecans, gorgonzola and pomegranate seeds.
Drizzle with vinaigrette right before serving.
Nutrition
Serving:
1
1/4 cup
,
Calories:
228
kcal
,
Carbohydrates:
14
g
,
Protein:
5.5
g
,
Fat:
17.5
g
,
Sodium:
206
mg
,
Fiber:
3.5
g
,
Sugar:
9.5
g
- WW Points:
7