Mixed Green, Dried Cranberry, Garbanzo and Sunflower Seed Salad with Pomegranate Poppyseed Dressing
Toss together this super satisfying fall salad sometime soon, my friends!
Mixed Greens with Garbanzos, Dried Cranberries & Sunflower Seeds with Pomegranate Poppyseed Dressing and Goat Cheese Croquettes = Yum!
Ingredients
- 2 tablespoons pomegranate juice
- 1 tablespoons olive oil
- 2 teaspoons sugar
- 1 tablespoon real mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon Kosher salt
- 1 teaspoon poppyseeds
- 4 ounces goat cheese
- 2 tablespoons flour
- 1 egg, beaten
- ¼ cup panko crumbs (Asian food aisle)
- ¼ teaspoon Kosher salt
- A few grinds of freshly ground pepper
- 2 cups mixed greens
- ½ cup garbanzo beans, drained
- ¼ cup sunflower seeds
- ¼ cup dried cranberries
Instructions
- Combine 2 tablespoons pomegranate juice, 1 tablespoons olive oil, 2 teaspoons sugar, 1 tablespoon real mayonnaise, 1 tablespoon freshly squeezed lemon juice, ¼ teaspoon Kosher salt and 1 teaspoon poppyseeds in a small jar with a lid. Cover and shake vigorously until thoroughly combined.
- Roll goat cheese into balls, about the size of a ping pong ball. Shape into heart shapes with your hands. Set up a breading station with three shallow dishes of flour, egg and panko + salt + pepper. Bread goat cheese in flour, then egg, then crumbs to coat. Repeat to bread remaining balls.
- Fry in hot peanut oil just until golden. Transfer to paper towels to drain. (*Fry the goat cheese croquettes just before serving to ensure they are at their marvelous melty best.)
- Combine 2 cups mixed greens, ½ cup garbanzo beans, drained, ¼ cup sunflower seeds, ¼ cup dried cranberries in medium bowl. Toss salad ingredients with dressing until greens are coated with dressing. Serve salad on chilled salad plates. Top each salad with a few Goat Cheese Croquettes.
Enjoy!