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Citrus Crisp Green Bean Salad

I adore this christmas green bean salad! A chilled salad with crisp blanched green beans, it's served with oranges, pomegranate, goat cheese and almonds. Top with a maple vinaigrette for the best flavor ever!

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4
Course: Salad
Cuisine: American

Ingredients

  • 1 pound fresh green beans
  • 4 cups baby arugula greens
  • 2 navel or cara cara oranges, segmented
  • ½ cup pomegranate arils
  • ⅓ cup whole almonds, chopped (roasted/salted is your preference!)
  • 2 to 3 ounces goat cheese, crumbled
  • kosher salt and pepper
maple vinaigrette
  • ¼ cup apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 garlic clove, minced
  • kosher salt and pepper
  • ⅛ teaspoon freshly ground nutmeg
  • pinch of red pepper flakes
  • ½ cup olive oil

Instructions

    Cup of Yum
  1. Start by blanching the green beans. Prepare an ice bath - fill a large bowl with ice and cold water.
  2. Bring a large pot of water to a boil. Once boiling, add the green beans and cook for 3 to 4 minutes. Use a strainer to immediately transfer the beans to the ice bath. Let them chill in the bath for 5 minutes. Pat the beans dry with a paper towel. Cut them in half or in thirds - nothing fancy. Just run a knife through them.
  3. Place the beans and arugula in a large bowl and give them a pinch of salt and pepper.
  4. Top with the oranges, pomegranates, goat cheese and almonds. Drizzle the dressing on and toss well. Serve immediately!
maple vinaigrette
  1. Whisk together the vinegar, maple syrup, garlic, nutmeg, pepper flakes and a big pinch of salt and pepper. Stream in the olive oil while whisking until the dressing is emulsified. This stays great in the fridge for a few days - just shake or whisk before using.