Impromptu Winter Salad

January 11, 2011
5 Ratings
  • Serves 2, generously
Author Notes

I was struggling to pull together my salad, debating almonds versus walnuts, orange or lemon juice, cheddar or blue...Everything seemed to work once I decided to challenge myself to make a salad using only ingredients found in my fridge and pantry - no shopping allowed! Our navel oranges and Meyer lemons are slowly ripening, and I was given a pomegranate from a neighbor who has a tree. The fruit bowl was full of Pink Lady apples from last Friday's Farmers Market, so I was good to go. —Lizthechef

What You'll Need
  • 1/2 cup Marcona almonds
  • 1 tablespoon Meyer lemon juice
  • 3 tablespoons walnut oil
  • 1 teaspoon organic wildflower honey
  • 1 teaspoon grated ginger root
  • 1 large, organic Pink Lady apple
  • 1/2 cup freshly squeezed orange juice
  • 4 ounces organic arugula
  • 3 ounces goat cheese
  • 1/2 cup pomegranate seeds
  • ground black pepper
  1. Heat a small, dry skillet and gently toast the almonds until they become light brown, about 5 minutes. Set aside.
  2. In a small, deep bowl, whisk together the walnut oil and lemon juice. Whisk in the honey and grated ginger. Set aside.
  3. Cut and core the apple into quarters. Thinly slice the apple (but do not peel it) and place slices in a shallow bowl. Cover the fruit with the orange juice.
  4. Add the arugula to a salad bowl. Crumble the goat cheese into the greens. Add the sliced apple, toasted almonds and pomegranate seeds.
  5. Add the vinaigrette to the salad. Grind black pepper to taste. Toss and serve immediately.

See what other Food52ers are saying.

  • Lizthechef
  • dymnyno
  • TiggyBee
  • Midge
  • TheWimpyVegetarian

22 Reviews

Lizthechef January 13, 2011
TiggyBee, this is what the site is all about for me - fun, friendship, inspiration. Thanks X0
dymnyno January 12, 2011
Wow...scrolling down all the recipes, your pic really stands out! Great composition and great color!
Lizthechef January 12, 2011
Thanks, Mare - I have been shooting food for less than a year and label my photography style as "PSP" - "Point, shoot and pray" ;)
TiggyBee January 13, 2011
this is why i heart you lizthechef!! : )
Lizthechef January 12, 2011
Thanks, everyone - such a simple salad. We enjoyed it last night with a cheese souffle and some crusty bread.
TiggyBee January 12, 2011
I just love this!
Midge January 12, 2011
Beautiful photo!
TheWimpyVegetarian January 12, 2011
Perfect! Pink Lady apples are one of my favorite kinds of apples too! And i love the addition of ginger. Oh--and GREAT photo, Liz!
Lizthechef January 14, 2011
belated thanks and ps, your twitter tag isn't working - yet.
TheWimpyVegetarian January 15, 2011
I think it might be now. Try it again and let me know if it works. I had to do something and apparently had to be on my main PC to do it. Just got home from Yosemite a couple hours ago and did it. I wish I understood computers more.....SOOO frustrating at times. Thanks so much for trying!!
dymnyno January 11, 2011
Gorgeous picture! The salad sounds so healthy and refreshing. Perfect!!
drbabs January 11, 2011
Nice salad! I love it when you just throw things together and it comes out good.
Lizthechef January 11, 2011
You are onto my secret in this recipe ;)
Sagegreen January 11, 2011
I love the Pink Lady. Nice choice of everything.
Lizthechef January 11, 2011
The Pink Lady is a new favorite on mine - crisp and sweet. Thanks!
TasteFood January 11, 2011
This is a lovely group of ingredients. Great recipe!
Lizthechef January 11, 2011
Thanks, but your salsa is so lovely with its heat and colors!
TasteFood January 12, 2011
Your photo is great, Liz!
mrslarkin January 11, 2011
this sounds perfect, Liz!
Lizthechef January 11, 2011
Thanks,Liz, it was fun to use just what I had on hand in the kitchen...
Lizthechef January 11, 2011
Thanks, Elizabeth - the walnut oil goes nicely with apples, I think -
MyCommunalTable January 11, 2011
Love the addition of pomegranate. Never have used walnut oil. I bet I would love it. Always delish how you make things.