As you’ve probably picked up from my humble little blog, we love salads. In fact, we eat salads most night alongside whatever protein we’re having. This is something I knocked up one night when there wasn’t much of anything in my fridge, aside from a block of Manchego I needed to use and a bag of mixed lettuce leaves. Bulked it out with a bit of fruit and some nuts and a delicious honey mustard dressing, you just need to choose a protein to have with it for a healthy meal!
Who doesn't love the crunch from pomegranate and nuts in a salad... and if you've spent any time around cheese boards you know how well fruit pairs with a nice cheese.
This salad is easy and healthy, ticking all the boxes for convenience!
Mixed leaf salad with apple, pomegranate and Manchego ingredients
- Salad leaves – I like to use a bag of mixed leaves, but if you really love spinach, or you really love bibb lettuce, use what makes you happy! I’d suggest steering clear of overly crisp lettuce like cos and iceberg, but you do you
- Apple – use whatever eating apple you have lying around that you like, just make sure it’s fresh; no one likes an apple that’s gone wrinkly
- Pomegranate – this adds a really nice pop texture to the salad. Frozen works totally well, so feel free to use instead of fresh.
- Flaked almonds – lightly toasted, these add a wonderful crunch to the salad along with some really essential ingredients (pro tip: eat more nuts)
- Manchego cheese – this Spanish cheese really makes the salad, but if you can’t get it or you don’t like it, try some similar cheese like Monterey Jack, an aged cheddar, fontina, gouda or a Swiss cheese.
- A quick homemade salad dressing drizzled over it at the last minute made up with extra-virgin olive oil, apple cider vinegar, Dijon mustard and honey takes this to the next level.
- Salt and pepper for seasoning to taste.
How to make the salad
Toast the nuts - before you start preparing everything else, get a small frying pan on over medium heat and begin toasting the almonds. Keep an eye on them, they burn easy – toss the pan every 30 seconds or so to make sure they won’t burn - continue on making the salad while they toast, and remove from the heat when they're done.
Make dressing - while the nuts are toasting, make the salad dressing by combining all the salad dressing ingredients together in a jar and shaking very well to combine. The most important thing is to make sure the oil emulsifies; give it another quick shake before you drizzle it over the leaves
Cut the apple into wedges and shave the Manchego cheese into strips using a peeler, food processor or box grater that can shave the cheese
Place the pomegranate, mixed leaves, cheese and apples into a large salad or mixing bowl
Dress & serve - at the point you’re ready to eat the salad, add the nuts, give the salad dressing another good toss, and add a little salt and pepper to the salad to get the seasoning just right.
What to serve with your mixed leaf salad
This salad works really well as a side to a steak, chicken breast or fish.
What can I substitute the Pomegranate with?
If you’re not a fan of pomegranate, substitute it with something that has a similar texture and flavour profile. Some ideas are cranberries, currants or barberries. They won’t be exactly the same but it will get you most of the way there.
What can I substitute the Manchego with?
You can use some similar cheese like Monterey Jack, Fontina, Gouda or Swiss cheese. In a pinch, you can use a good aged cheddar or even parmesan/parmigiano Reggiano.
Can I make the dressing ahead of time?
You can make the salad ahead of time, but don't dress or season it with salt and pepper. Once the dressing or seasoning, the leaves will wilt. Store the salad in the fridge until ready to serve - it will last a few days.
The apples will turn brown due to oxidation once cut; either cut before serving, or if you want to make ahead of time, toss the apples in a bowl with a splash of lemon juice - the citric acid helps prevent oxidation.
Mixed leaf salad with apple, pomegranate and Manchego
| Prep | Total |
|---|---|
| 10 mins | 10 mins |
- 60g flaked almonds see note 1
- 150g bag mixed lettuce leaves, washed
- 2 tbsp pomegranate arils (frozen is fine, for substitutions see note 2)
- 1 large apple, cut into thin wedges
- 70g Manchego cheese, shaved use a peeler or mandolin - see note 3
- Freshly cracked salt and pepper to season
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Toast nuts - heat a small frying pan over a medium low heat and add the nuts. Toss regularly and keep an eye on them; they’re done when they have bits of light brown on them. Remove from heat when they’re done.
- Add to bowl - add the mixed leaves to a salad or mixing bowl along with the pomegranate arils, apple and Manchego.
- Make the salad dressing by combining all ingredients into a jar and shaking well to combine
- When you’re ready to serve, add the nuts to the bowl, shake the dressing one more time and then pour over the salad. Toss to combine and season with a little salt and pepper.
- Nuts - check the nuts regularly while they’re toasting and don’t leave the more than 15 seconds or so without checking them - they burn very easily. If you’re using a heavy based pan, take the nuts out of the pan once they’re golden and place into a bowl, otherwise you run the risk of them burning even with the pan off the heat.
- Pomegranate substitutions - if you’re not a fan of pomegranate, substitute it with something that has a similar texture and flavour profile. Some ideas are cranberries, currants or barberries.
- Cheese - use a speed peeler, box grater with a slicer or a food processor to slice the cheese. You won’t be able to get it thin enough using a knife. If you can't get Manchego, or you don't like it, substitute with Monterey Jack, an aged cheddar, fontina, gouda or a Swiss cheese.
- Dressing - salad dressing wilts greens pretty quickly, particularly softer greens like spinach. For this reason, you should always dress the salad at the last moment before eating it.
