Monday, September 24, 2012

Fall Pomegranate Candied Walnut Goat Cheese Salad!

Pomegranates have been mentioned in many ancient texts and have been prominent in symbology throughout the ages. In Green mythology it was known as the fruit of the dead, while in other culture it symbolizes fertility and good luck. None the less, the pomegranate is a gorgeous fruit inside and out. Michael and I love to use the seeds for their beautiful pop of color and tart flavors that are gorgeous this time of year. Here we use it in an earthy and simple salad, using goat cheese and candied walnuts, which is sure to please the taste and eyes of whomever you make it for.

*You can buy candied walnuts, but why would you when we give you our delish recipe here.

Ingredients: serves 4

Candied Walnuts:
½ cup water
1 ½ cups sugar
1 cup halved walnuts

1 tsp. Salt
1 tsp. Pepper
2 Tlb. olive oil
1 tsp. apple cider vinegar
1 tsp. balsamic vinegar

2 Heads bib or butter head lettuce (preferably living)
½ cup crumbled goat cheese


First we want you to make the candied walnuts,  so get ready your ingredients, including a sheet tray with some wax paper over in order to cool the walnuts….we made a bunch so we had a snack for later! Pour water and sugar in to a sauce pan and heat on a medium/ medium-high heat until the sugar completely melts and starts to cook. We want you to cook it for about 20 minutes until the sugar starts to turn to a deep amber brown, this is when you put your walnuts in the sugar, stir with a wooden spoon until they are coated, then remove and place on the wax paper and use two forks, make sure the walnuts do not stick to each other. We use water, because the water evaporates and helps prevent the sugar to rapidly cook and burn.
Now to extract the pomegranate seeds from the pomegranate, by filling a bowl with water, and submerging them while opening them and removing the seeds. This way all of the seeds fall in to the water, and you are able to wash off the hard interior of the fruit and remove the seed easily.
Next take the leaves off of your lettuce, we prefer living lettuce because it lasts longer and seems to taste better, and clean and lay out on a plate. Sprinkle with about ½ a cup of crumbled goat cheese, and ½ a cup of pomegranate seeds, and a handful of walnuts. Finally, mix all of your vinaigrette ingredients together well, and using a large spoon, drizzle the dressing.

Voila!! The colors are beautiful, the taste is superb, and you have left over candied walnuts as a treat!



  1. This salad looks so good! I love pomegranate, grew up eating eating but I can't seem to find it in Arizona, ever!

  2. Planning a wedding sit down dinner for 100. Think this is the ticket for the first course.

    Thanks ever so much Francesca and Michael. I look forward to more salads.