Mixed Greens with Pomegranate and Ricotta Salata

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Patio Pizzeria- Artisan Pizza and Flatbreads on the GrillWhen pomegranates are in season from late fall to Valentine’s Day, add their ruby red seeds to salads. Simply cut the pomegranate in half, and hold each half over a bowl and hit it with a wooden spoon so the seeds fall into the bowl. The mellow, yet salty taste of ricotta salata is a perfect foil to the other flavors. A simple dressing is all you need.

  • Yield: 4 Servings


  • 4 cups baby greens
  • ¼ cup thinly sliced red onion
  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • Coarse kosher or sea salt and freshly ground black pepper
  • ¼ cup walnuts, toasted
  • ½ cup freshly grated ricotta salata
  • ½ cup fresh pomegranate seeds
How to Make It
  1. Place the greens and onion in a salad bowl. In a small bowl, whisk the vinegar and olive oil together.
  2. Adjust the seasoning to taste. Toss the salad with the dressing, then portion onto plates.
  3. Top each salad with walnuts, ricotta salata, and pomegranate seeds and serve.

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