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Baby Greens Salad Recipe with pecans, pomegranate, goat cheese and delicious healthy homemade mango dressing. | ifoodreal.com

Mixed baby greens salad with fresh pomegranate arils, roasted pecans, soft goat cheese and zesty green onion. Drizzled with delicious homemade mango dressing. This healthy salad is so colourful, I wanted to call it a Christmas Salad. And I obviously forgot to add green onions.

I made this salad past weekend for an Italian dinner at our friend’s house. It was a hit even among the kids who loved the fruity & sweet mango dressing and my kids love pomegranate.

Baby Greens Salad Recipe with pecans, pomegranate, goat cheese and delicious healthy homemade mango dressing. | ifoodreal.com

This baby greens salad is great for get togethers and pot lucks as you can assemble the main ingredients in minutes or ahead, and the dressing stays fresh for up to 5 days in the fridge. I quite enjoy making salad dressings from real herbs and fruits. I also practice adding no or just a bit of oil and water to my salad dressings.

Baby Greens Salad Recipe with pecans, pomegranate, goat cheese and delicious healthy homemade mango dressing. | ifoodreal.com

The salad turned out super crunchy and juicy from all that dressing. I will be making it again for the company we have this weekend. I always end up in charge of salads as my girlfriends tell me they can’t think of good combinations. My secret is just use common sense and use what you have. At the end of the day, most veggies and fruits taste great when combined. Can’t go wrong with fresh fragrant produce.

Baby Greens Salad with Pecans, Pomegranate and Goat Cheese

Baby Greens Salad with Pecans, Pomegranate and Goat Cheese

Ingredients

    For the Salad:
  • 4 cups mixed baby greens, packed
  • 1 pomegranate, seeded
  • 1/2 cup pecans
  • 1/4 cup goat cheese, crumbled
  • 4 green onion sprigs, chopped
  • For the Mango Dressing:
  • 1/2 cup mango, chopped (I used frozen)
  • 1/2 tbsp honey
  • 1/2 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 3 tbsp water
  • 1/8 tsp salt
  • 1/8 tsp freshly ground black pepper

Directions

  1. In a small skillet on low medium heat, add pecans and roast until they start to brown about 3-4 minutes. Stir occasionally to prevent burning.
  2. In a large bowl or platter, lay baby greens and top with pomegranate arils, pecans, goat cheese and green onion.
  3. Add Mango Dressing Ingredients to a blender or Magic Bullet and process until smooth. Pour over salad and serve.
  4. Storage Instructions: Dressing can be refrigerated separately covered for up to 4-5 days. Pour dressing over the salad just before serving.
http://ifoodreal.com/baby-greens-salad/

Nutritional Info

Servings Per Recipe: 4

Amount Per Serving = 1.25 – 1.5 cup:
Calories: 223.6
Total Fat: 16.7 g
Cholesterol: 6.5 mg
Sodium: 144.3 mg
Total Carbs: 16.8 g
Dietary Fiber: 3.6 g
Sugars: 12.7 g
Protein: 4.8 g
WW Points+: 6

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6 Comments

  1. Heidi

    That picture is absolutely stunning! I love the colors but can also imagine the sweet taste of the mango dressing with the tart pomegranate seeds. Perfect sounding combination! Thanks for that salad motivation…I needed it this time of year.

    Reply
    • Olena (iFOODreal)

      You are welcome, Heidi. That’s true, seems to be all pumpkin and apples these days.:) Nice to have some mango for a change in December.

      Reply
  2. Dottie

    what are pomegranate arils? Salad looks fab. I want to try it but don’t get the pomegranate part

    Reply

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