Apple, Goat Cheese & Pomegranate Salad with Maple Balsamic Vinaigrette

Serves: 4 | Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes

Ingredients

For the Salad

• 5 cups baby arugula (or mixed spring greens)

• 2 Honeycrisp apples, thinly sliced

• ½ cup pomegranate arils

• ½ cup goat cheese, crumbled

• ½ cup walnuts, toasted

• 2 tbsp dried cranberries (optional)

For the Maple Balsamic Vinaigrette

• 3 tbsp extra virgin olive oil

• 2 tbsp balsamic vinegar

• 1 tbsp pure maple syrup

• 1 tsp Dijon mustard

• 1 tsp fresh lemon juice

• ½ tsp minced garlic

• Salt and freshly ground black pepper, to taste

Optional Garnishes

• Fresh thyme leaves

• Microgreens

• Fresh cracked black pepper

• Flaky sea salt

Instructions

Step 1 – Toast the Walnuts

1. Heat a dry skillet over medium heat.

2. Add the walnuts and toast for 3–5 minutes, stirring frequently until fragrant.

3. Remove from the skillet and allow them to cool.

Step 2 – Prepare the Dressing

1. In a small bowl or mason jar, combine:

   • Olive oil

   • Balsamic vinegar

   • Maple syrup

   • Dijon mustard

   • Lemon juice

   • Garlic

   • Salt

   • Black pepper

2. Whisk or shake vigorously until the dressing is smooth and emulsified.

Step 3 – Assemble the Salad

1. Arrange the baby arugula evenly in a large serving bowl or platter.

2. Fan the apple slices over the greens.

3. Scatter the pomegranate arils evenly across the salad.

4. Sprinkle the toasted walnuts over the top.

5. Crumble the goat cheese evenly throughout the salad.

6. Add dried cranberries if using.

Step 4 – Finish

1. Drizzle the maple balsamic vinaigrette evenly over the salad just before serving.

2. Garnish with fresh thyme leaves or microgreens.

3. Finish with freshly cracked black pepper and a pinch of flaky sea salt.

Chef's Tips

• Use Honeycrisp, Pink Lady, or Fuji apples for the perfect balance of sweetness and crisp texture.

• Soak apple slices in cold water with a splash of lemon juice for 5 minutes to prevent browning.

• Toasting the walnuts enhances their flavor and adds extra crunch.

• Dress the salad immediately before serving to keep the greens crisp.

• Substitute feta or blue cheese if you prefer a stronger, saltier flavor.

Estimated Nutrition (Per Serving)

• Calories: ~310 kcal

• Protein: 8 g

• Fat: 22 g

• Carbohydrates: 23 g

• Fiber: 5 g

• Sugar: 15 g

• Sodium: 210 mg

Serving Suggestion

This Apple, Goat Cheese & Pomegranate Salad with Maple Balsamic Vinaigrette is a fresh, colorful salad that combines crisp apples, peppery arugula, creamy goat cheese, sweet-tart pomegranate seeds, and crunchy toasted walnuts. The maple balsamic vinaigrette ties everything together with a perfect balance of sweetness and acidity. Serve it as a light lunch, an elegant starter, or a side dish alongside roasted chicken, grilled salmon, pork tenderloin, or holiday dinners. Pair with Sauvignon Blanc, Pinot Grigio, sparkling cider, or a crisp apple spritzer for a beautifully balanced meal.