Apple Pomegranate Salad Wreath

Apple Pomegranate Salad Wreath

Wreaths aren’t just for the front door anymore!

Watch Karen Petersen, our founder’s great-granddaughter, teach you how to make this festive and delicious salad for holiday parties.

Happiest of Holidays from Oakdell Egg Farms!

Prep

Cook

Category: Side Dish
Seasons
Tags:
Holidays Salad

Ingredients

Lemon Poppy Seed Vinaigrette

1/3 cup lemon juice (2-3 large lemons)
1 tsp lemon zest
1/4 cup rice wine vinegar
1/4 cup olive oil
3/4 tsp kosher salt
1/4 tsp red onion, chopped
4 tbsp sugar
2 tsp poppy seeds
1 clove garlic, pressed

Candied Pecans

1/4 cup light brown sugar
1/8 tsp salt
1/4 tsp cinnamon
1 tbsp water
1/2 cup toasted pecan halves

Salad

4 Oakdell Omega-3 Brown Eggs, hard boiled
1 cup cold water
1 tbsp lemon juice
1 medium Fuji apple, sliced
1 (14 oz) bag baby spinach
1/2 cup pomegranate seeds
2 oz crumbled feta cheese

Apple Pomegranate Salad Wreath Directions

  1. To make the VINAIGRETTE, use a microplane to grate 1 teaspoon lemon zest.
  2. Finely chop or grate 1 tsp. onion.
  3. Place in a small container with a lid.
  4. Add the remaining ingredients and shake vigorously.
  5. If possible, refrigerate at least one hour before serving. 
  6. To make the CANDIED PECANS, in a large skillet over medium-high heat, combine all the ingredients for the candied pecans, except the pecans. Cook until the sugar dissolves and the mixture starts to bubble.
  7. Stir in pecans and turn the heat down to medium. Continue to stir around pecans and watch closely. Turn down the heat to low if needed to prevent the sugar from burning.
  8. Pour pecans out on parchment paper once pecans are fulling coated by the mixture. Set aside.
  9. To make the SALAD, mix water and lemon juice together in a medium size bowl.
  10. Core apple and slice in half; then cut into thin slices. Place apples into water mixture for 2 minutes. Set on a paper towel.
  11. Lay each egg on its side and make 4 vertical slices; being careful not to fully cut all the way through. Leave the bottom of egg attached.
  12. Make a ring of spinach on a 12-inch circle shaped platter.
  13. Top with pomegranate seeds and cheese. Alternate placing 3 apple slices (fanned out) and eggs around wreath.
  14. Just before serving, top with pecans. Shake vinaigrette vigorously and drizzle over salad.

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