"my very best harvest apple salad: mixed greens, arugula, charred chicken, sharp cheddar cheese, crisp apples, juicy pomegranate seeds, candied hazelnuts + pumpkin seeds...all tossed in a pomegranate sage vinaigrette. LOVE this salad, and i hope you do too!"
Apple and Charred Chicken Salad with Pomegranate Sage Vinaigrette
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A Note from Feedfeed
This salad is light and filling at the same time, making it perfect for a weeknight dinner! Use up whatever nuts you have in your pantry and take any mixed greens you have in the fridge to whip this meal up.
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- Recipe Card
Prep time 15mins
Cook time 15mins
Serves or Makes: 4
Recipe Card
For the Candied Pumpkin Seeds and Hazelnuts
ingredients
- 1/2 cup pumpkin seeds
- 1/2 cup chopped hazelnuts
- 1/4 cup honey
- Kosher salt
For the Pomegranate Sage Vinaigrette
ingredients
- 1/4 cup pomegranate juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 3/4 cup safflower oil, or other neutral oil
- 1/4 cup leaves, sliced sage
For the Salad
ingredients
- 2 ( 6 ounce ) chicken breasts
- Safflower oil
- 3 ounces spring mix
- 3 ounces arugula
- 2 apples, thinly sliced
- 4 ounces sharp cheddar cheese, crumbled
- 1/4 cup pomegranate seeds
- Black peppercorns, freshly cracked
To Make the Candied Pumpkin Seeds and Hazelnuts
Method
Step 1
In a medium sauté pan, add the pumpkin seeds and hazelnuts. Toast over low heat until slightly brown and nutty.
Step 2
Add the honey and 1 tablespoon water. Raise the heat to medium and allow the honey to bubble. Stir the mixture so that the honey evenly coats the seeds and nuts. Let the honey simmer a couple of minutes until it thickens.
Step 3
Pour the mixture into one, even layer onto an oiled piece of parchment paper. Immediately season with a pinch of salt while the mixture is still hot.
Step 4
Let cool. Break into bite-size pieces.
To Make the Pomegranate Sage Vinaigrette
Step 1
In a mixing bowl, whisk together the pomegranate juice, apple cider vinegar, mustard, and honey.
Step 2
Slowly drizzle in the oil, whisking continuously until the vinaigrette has emulsified.
Step 3
Season with salt to taste (make sure it is very well seasoned). Stir in the sage. Let sit until ready to serve.
To Make the Salad
Step 1
Pat the chicken dry and season well with salt.
Step 2
Heat a cast-iron skillet over medium-high heat. Add enough oil to just coat the bottom. Once hot, place the chicken into the skillet. Sear the chicken on one side for a few minutes. Once it releases easily, flip the chicken and sear on the other side.
Step 3
Lower the heat and finish cooking for about 6-8 minutes, or until cooked through. Let the chicken cool and then roughly chop it into pieces.
Step 4
To assemble the salad, combine the spring mix and arugula in a large mixing bowl. Add the apples, cheddar cheese, and grilled chicken. Give the vinaigrette a good whisk and drizzle it into the bowl (start with half of the vinaigrette and add more according to your preference).
Step 5
Toss the salad well and season with salt to taste (if needed). Transfer the salad to a large serving bowl. Garnish with the pomegranate seeds, candied pumpkin seeds and hazelnuts, and freshly cracked black pepper.