This Pomegranate, speck and cheese Salad combines all autumn colors and flavor. It’s tossed in an easy Homemade Balsamic Vinaigrette that will become your new favorite dressing!
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If you are looking for a salad that makes you dance and that is nutritious enough to be considered a complete meal, I have the recipe for you.
This Pomegranate, speck and cheese Salad, sprinkled with walnuts and tossed with a homemade vinaigrette is a healthy and perfect choice for a light lunch but tasty and rich in protein and good fats.
One of the things I love most about this salad is that it can be made in no time, is healthy and tastes great.
Moreover, this recipe is perfect to prepare even in advance and without effort. In addition, it can be served as a side dish or as a starter or as a main course, being a truly versatile dish.
I find it delicious, but you can easily change the ingredients and adapt it to your tastes. A delicious variant, for example, is to replace fresh cheese with a firm and strong goat cheese. While instead of speck you can choose ham or smoked salmon!
Walnuts will add crunchiness to your salad, that je ne sais quoi that makes the bite pop under your teeth and delight me!
If you love pomegranate and walnuts , then definitely give this salad a try !
Pomegranate Nutritional Properties
I am fortunate to have a pomegranate tree which is a fruit that I really like. It is rich in vitamins and lends itself to many preparations. It is also healthy and recommended for its antioxidant properties.
Moreover, eating pomegranate during the winter helps to strengthen the immune system, prev hyenas the ‘ flu and colds.
That’s why today, I decided to add it as the main ingredient of my salad.
How to select a Pomegranate
The best way to select a pomegranate is to check color, size and hardness.
There are pomegranates with red skin or yellow skin or even varieties streaked with red on a yellow background. The fruit has reached maturity if the characteristic color of the variety to which it belongs is intense.
To the touch pomegranates should be tough, no mushy parts. Check if the surface is smooth and undamaged. The skin should be soft enough to be scratched, which means the fruit is ripe.
Another indication of the degree of ripeness is the size, the fruit must fill your whole hand well and you should feel it is full of firm grains.
If you need some good advice on how to peel a pomegranate, I suggest you watch this video tutorial How to peel a Pomegranate the fast way by World of Advice Tv Youtube Channel. Useful and practical!
How to combine a Balsamic Vinaigrette in minutes
There are so many amazing flavors going on in this salad. But one of the most important is given by the homemade balsamic vinaigrette. Preparing it artfully is really simple and once you learn the tricks of the trade you won’t want to do without it anymore. And buying it ready-made will seem nonsense.
To prepare the vinaigrette you will need:
- Extra virgin olive oil
- Balsamic Vinegar of Modena
- ½ teaspoon of Sweet Mustard
- Salt and pepper
- A container with high sides
- A whisk
- A wooden Cucchiarella
Put all the ingredients in the bowl, leaving the salt for last. I recommend using mustard at room temperature.
Stir with the whisk until the sauce becomes creamy and united. Add salt to your liking. Stir a little more and pour over your salad.
You can keep the leftover vinaigrette in the fridge for about a week. Put it in a container or bottle with an airtight lid. In the fridge, the sauce tends to solidify. When reusing it, remember to take it out a few minutes before, so it can come to room temperature. And if the ingredients get separated, just shake it up before using it.
What to pair with Pomegranate Speck and Cheese Salad
I love how versatile this salad is ! Some of my favorite meals to pair it with are:
– A crusty and warm Savory Pie
I’m curious to know which are you favorites, so let me know.
- 200 g. green salad
- 80 g. arugula salad
- Primosale cheese
- 30 g. walnuts (about 6)
- 100 g. speck
- 1 pomegranate
- 6 sp. extra virgin olive oil
- 2 sp. balsamic vinegar
- ½ teaspoon of sweet mustard
- 1 pinch white or pink pepper
- 1 pinch salt
- First, you need to gently shell the pomegranate.
- Take the speck and with a sharp knife cut it into strips and then cut into cubes and set aside.
- Cut the cheese into slices.
- Grind walnuts kernels into coarse pieces.
- Wash and dry the salads and arrange them in a bowl.
- Add the pomegranate grains and mix.
- Add a handful of diced speck and the cheese slices.
- At last, add the walnuts.
- Separately, prepare a sauce as mentioned in the post above.
- Toss on the salad and season with stirring.
For a pungent flavor, I use to squeeze a few pomegranate grains to add their juice to the sauce.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 476Total Fat: 40gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 9mgSodium: 455mgCarbohydrates: 26gFiber: 6gSugar: 18gProtein: 7g
Nutrition Data is automatically calculated and may be not accurate.
I hope you’ve loved this recipe as much as I do!