Maple Mustard Green Beans with Pomegranate and Goat Cheese.
Maple mustard green beans are a delicious, crisp side dish full of savory flavor. Refreshing blanched green beans, maple mustard vinaigrette, pomegranate, goat cheese and crispy shallots – I can’t get enough!
We’re adding another side to our Thanksgiving table!
This crisp green bean salad is topped with so many of my favorite things, like tart pomegranate jewels and a vinaigrette that is practically drinkable.
It’s no secret that we really love green beans in this family. I’ve shared a few green bean dishes for Thanksgiving here with you before – like my old lightened up green bean casserole, a more traditional green bean casserole and these loaded green beans. Earlier this year, I shared the most delicious green bean crunch salad that has a peanut vinaigrette. It’s incredible.
On top of that, this fresh green bean salad is one of my favorite recipes of ALL TIME. I make it weekly in the summer but could actually eat it every single day. It’s crisp, refreshing, crunchy and satisfying.
I was looking for a fall version of that salad to take me through the cooler months – and one that I could serve at Thanksgiving! While the fresh green bean salad is probably neutral enough to serve with all the other dishes, I’ve wanted to make a version that has some of my favorite fall flavors. Pomegranate, crispy shallots and the most delicious maple mustard vinaigrette.
Here’s the thing: I love green bean casserole. Like, LOVE it. I think it’s a great addition to the table during the holiday season. But sometimes I want something cold and crisp on the table as a contrast from all the warm cozy dishes. Occasionally we do a greens salad – that is always an option. I have a few Thanksgiving salads that really hit the spot.
I also know that some people don’t care for mushrooms (like my dad!) and others just aren’t fans of green beans in casserole form. So hello, fresh green bean salad it is!
Here’s how I do it:
I blanch the green beans because this cooks them but keeps them crisp with a bite. They are SO good this way. Blanching requires an ice bath, so keep in mind that this is served cold or at room temperature.
The dressing is what I love the most. A vinaigrette made with maple syrup and dijon – a perfect mix of sweet and savory and tangy. I like to drizzle this on the green beans first, before the toppings. That way, the beans are all coated.
Next comes the good stuff: crumbly goat cheese (you could use feta!), pomegranate arils and crispy shallots. You can make the shallots yourself or even use the ones in the can. I am not a snob about the ones in the can. They are delicious and easy. On a day like Thanksgiving when you have a bunch of irons in the fire, using the packaged crispy onions is a wise compromise.
Easy as that!
It’s crisp, refreshing, tart, creamy, tangy and crunchy. You can prep most of it ahead of time and just assemble right before eating. Throw everything together on a plate!
Goes with just about anything. Woohoo!
Maple Mustard Green Bean Salad
Maple Mustard Green Beans with Pomegranate and Goat Cheese
Ingredients
- 1 pound fresh green beans
- 3 shallots thinly sliced
- olive oil for cooking the shallots
- ½ cup pomegranate arils
- 3 to 4 ounces goat cheese crumbled
maple mustard vinaigrette
- ¼ cup apple cider vinegar
- 2 tablespoons dijon mustard
- 1 tablespoon maple syrup
- kosher salt and pepper
- ½ cup extra virgin olive oil
- 1 tablespoon fresh chopped chives
Instructions
- Start by blanching the green beans. Prepare an ice bath - fill a large bowl with ice and cold water.
- 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 at least 5 minutes. Pat the beans dry with a paper towel.
- If you use prepackaged crispy onions, you want about ⅓ to ½ cup of them. If you don’t want to use prepackaged crispy onions, you can make your own! To make your own, slice the shallots into thin slices. Place them in a saucepan and cover them with olive oil - you don’t need a lot, but enough to cover the shallots. Heat over medium heat and cook, stirring often, about 6 to 8 minutes until the shallots begin to turn golden. Right when they become slightly golden, remove them with a slotted spoon and place them on a paper towel to drain excess oil.
- Place the green beans on a large platter. Drizzle with the vinaigrette. Sprinkle all over with the shallots, goat cheese and pomegranate. Add another pinch of salt and pepper if desired. Serve!
- P.S. leftovers of this are delicious - eat them straight from the fridge!
maple mustard vinaigrette
- In a bowl, whisk together the vinegar, mustard, maple syrup and a big pinch of salt and pepper. Whisk in the oil until the dressing is emulsified. Add in the chives. Whisk to combine. Any extras of this stays great in the fridge for a few days - it just has to be whisked and stirred before using!
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Pretty pomegranate pops!
