Combining a few of my favourite things into one big Elaine-sized bowl, this salad is a safe starter to a meatier campaign (such as the porky Tourtière I matched it with for a festive Christmas Eve dinner) or hefty enough to eat on its own for a satisfying Meatless Monday. Toasting the pistachios takes a mere matter of minutes, and seeding the pomegranate beforehand makes tossing this salad together a snap.

Use your favourite greens, spinach, kale or swiss chard to make for easy swap-ins for this sturdy salad.


Seeds from 1/2 a Pomegranate
200 grams of Goat Cheese
1/3 cup Green Pistachios
Big bowl of fresh greens (I like Spring Mix)


3 tbsp of Canola Oil
1 tbsp of White Balsamic Vinegar
1 tsp of Maille Dijon Mustard
1 tsp of honey
Shake all ingredients in a mini mason jar.


Heat a cast-iron skillet to low to toast your pistachios. Keep your eye on the nuts- they’ll burn if you turn your back on them! Toss them a few times and remove from heat and set aside. Assemble clean and dry lettuce into a large bowl, and toss with dressing. Layer goat cheese, pomegranate seeds and finally toasted pistachios. Crack a little pepper and kosher salt and you’re good to go!

We’re salad obsessed! Get out Warm Mushroom Salad recipe here.

Image by Libby Roach.