Simplicity is key with this Vidalia Onion, pomegranate and goat cheese salad. Marinaded Vidalia onions are so sweet they pair side by side with delicate flavors like goat cheese. This series is sponsored by the Vidalia Onion Committee. Vidalia Onions are America’s Favorite Sweet Onion, but you can only get them for a limited time each year! Learn more about the hard-working Georgia growers who bring these onions to life and what makes Vidalias so special at www.vidaliaonion.org.
Dear Salad Greens,
It’s me. It’s been awhile, I know.
I love you in all your green goodness but I believe it’s time to add some really unique flavors to you. Like Vidalia onions, pomegranates and goat cheese.
No, don’t fret! These Vidalia onions are naturally sweet so they won’t over power you. And I’ve even marinated them in cider vinegar and a little dab of sugar to make them even sweeter. Plus the marinating liquid plays double duty as a dressing. Think of it as a little black dress. Versatile and oh so stunning.
Little bites of pomegranate seeds add a great crunch and the goat cheese adds a smooth creaminess.
Let’s dress you up a little bit salad greens, you deserve to be shown off.
Love from Me 😉Print
- 3 Tbsp. cider vinegar, divided
- 1/2 tsp. salt
- 1/4 tsp. coarse black pepper
- 2 baby Vidalia onions, trimmed of tops and root end
- 3 Tbsp. olive oil
- 1/4 tsp. granulated sugar
- 10 oz. dark salad greens (baby spinach or a mix including baby kale is perfect)
- 8 oz. of plain soft goat cheese, at room temperature
- 2 cups pomegranate seeds*
- In a medium-sized bowl combine 2 tablespoons of the cider vinegar with 1/8 teaspoon of salt and 1/8 teaspoon of pepper. Thinly slice the onions and stir them with the vinegar mixture until they’re thoroughly coated. Set aside for 20 minutes. Proceed with the recipe or cover and refrigerate for up to 12 hours.
- To the onions add the olive oil, the remaining 1 tablespoon of cider vinegar, a pinch of salt, a pinch of pepper and the sugar. Stir to combine.
- Divide the salad greens between 8 medium-sized plates. Use a fork to lift about 1/4 cup of the marinated onions out of the liquid and onto each plate. Drizzle each serving with 1 tablespoon of the juices from the bowl. Top each salad with 1 ounce of the goat cheese divided into 4-5 pieces. Finish by sprinkling each salad with 1/8 of a cup of pomegranate seeds.
*If you can’t get your hands on pomegranate seeds, swap them out for fresh raspberries. They have a similar sweet tang that will go fantastically with the sweet Vidalia onions and goat cheese.