Flavors of Autumn aren’t just in your favorite pumpkin pie or gingersnap cookies. A salad is a great way to explore some of those amazing flavors of the season! Top it with some excellent protein and you’ve got a well-rounded meal!
The pomegranate really comes to life in this meal. The little bursts of juice from the seeds, as well as the homemade, tangy pomegranate dressing throughout the salad is the perfect complement to the remaining portions of the salad.
It was actually my first time handling a pomegranate. I’ve seen two different ways of getting those fragile little seed bursts out of the pomegranate. They are the:
- Underwater method – Cut the pomegranate in half. Slowly peel away the membranes while under water and the seeds will sink to the bottom and the membranes go to the top.
- Slap It method – Score the pomegranate in half and gently open the fruit. Stretch out the sides of the fruit to loosen up the seeds. Turn the pomegranate half facing the palm of your hand (over a bowl or plate) and with a wooden spoon slap the back of the pomegranate, all around until the seeds have emptied out completely.
I ended up going with the Slap It Method and it worked great! Some of the juice splatters around, but thankfully I don’t have a nice kitchen and clean up was a breeze. 😉
I purchased my Gold’n Plump at my local Target in the grocery section (our Target just got a grocery section and I love it!) along with other groceries (check here for where it’s closest to you).
- Family owned
- The chickens are raised right – best care, fresh, filtered water and locally sourced nutritious feed.*
- Hand trimmed fat – I couldn’t believe how little fat there was on the breasts! I usually have to spend time trimming that myself.
- They’re very strict about animal welfare. Read more here. I’m all about some happy chicken!
I’ll be using Gold’n Plump products over the next few months and have some great recipes for you! Be on the look out. 😀 In the meantime, give Gold’n Plump a follow on twitter and facebook to get the latest coupons and sales!
Autumn Chicken Salad
- 1 large sweet potato, cubed (1 inch cubes)
- 2 tablespoons olive oil, divided
- salt and pepper, to taste, divided
- 1 package Gold’n Plump Boneless Skinless Chicken Breasts (about 1 pound)
- 8 ounces spring mix salad
- 1/2 cup pomegranate seeds (from one half of a pomegranate)
- 1/2 cup pumpkin seeds
- 4 ounces goat cheese, crumbled
- (dressing) 1/2 cup pomegranate juice
- (dressing) 1/2 cup olive oil
- (dressing) 1 teaspoon dijon mustard
- (dressing) 1 teaspoon balsamic vinegar
- (dressing) salt and pepper, to taste
- In a large sauté pan, spread 1 tablespoon of olive oil on the bottom of the pan over medium heat. Add in the sweet potatoes, salt and pepper and sauté until tender and golden brown. Cover the pan towards the end to let them steam and reach maximum softness. Place the sweet potatoes in a separate bowl until ready to serve.
- In the same pan, add the remaining 1 tablespoon of olive oil on medium heat. Add in the chicken breasts and allow them to cook evenly on both sides and cook completely inside (internal temperature of 160°F).
- Meanwhile, prepare your salads by laying a bed of the spring mix on plates or bowls.
- Sprinkle with pomegranate seeds (see Slap It method above), pumpkin seeds, goat cheese and sweet potatoes.
- To make your dressing, blend all of the dressing ingredients together. Drizzle over the salads.
- Once the chicken is fully cooked, slice and top the salads.
- Enjoy immediately.