Cranberry Bacon Pecan Goat Cheese Salad

with goat cheese crumbles & a creamy pomegranate red wine poppy seed dressing

This is an adaptation from one of my favorite restaurants. I like the restaurant because it’s downtown, overlooking the river, it’s got a lovely woodsy atmosphere, a fairly adventurous menu, and an eco-conscious attitude. On Friday, my friend and I were planning on going there and then we (on the spur of the moment) invited another friend who told us his girlfriend used to work there and the owner is mean to their employees. I hate getting into those situations because you never know the WHOLE story … you’re hearing it third hand from someone who knew someone who once worked there, but still, having heard that you wonder: what’s going on in the back? Are these employees happy there?

So I decided I need to make this salad at home. I really, really love this salad of theirs. It’s delightful and light, with just the right mix of sweet, crunch, and greens. It’s not at all hard to make–it’s just greens, goat cheese, dried cranberries & mandarin oranges with some pecans sprinkled on top and a poppy seed dressing. It’s just that it tastes really good, and I enjoyed having it served to me in this beautiful atmosphere. There is just one thing missing from their salad: the salty/smoky magic of Bacon. So I made their yummy salad at home for myself this weekend, with my own adaptation of the poppy seed dressing (which is nothing like their clear gooey sweet dressing, but still delicious all the same) and yes, BACON.

If you’re vegetarian, leave off the bacon and I’m sure it will be as delightful for you as it was for me (before this bacon idea struck me). For the rest of us, the bacon kicks it up a notch and makes your salad a pleasure that you will savor.

Cranberry Bacon Pecan Goat Cheese Salad

• Prep Time: 15 minutes
• Total Time: 15 minutes

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Ingredients

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For the creamy pomegranate red wine poppy seed dressing:

• 2 Tablespoons Greek yogurt
• 1 Tablespoon honey
• 1 Tablespoon Pomegranate infused red wine vinegar
• 1 Tablespoon red wine
• 1 teaspoon poppy seeds
• 1/2 teaspoon chia seeds (optional)
• 1/4 teaspoon ginger

For the salad:

• Mixed spring greens
• Dried cranberries (craisins)
• Mandarin oranges
• Crumbled bacon
• Goat cheese crumbles
• Toasted Pecans
• Sliced red onion

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Instructions

1. In a small bowl, whisk together the dressing ingredients. Set aside.
2. Fill your salad bowl most of the way with greens, Sprinkle on the dried cranberries, tuck in some mandarin oranges, top with bacon & goat cheese crumbles. Finish with toasted pecans and a few red onion slices, then drizzle with the dressing and enjoy!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Sunday Dinner, Mix it Up Monday, Mixer Monday, Tuesday’s Table, Totally Talented Tuesdays, Cast Party Wednesday, Real Food Friday and Gluten Free Friday.