Pomegranate Glazed Quail Salad with Orange Vinaigrette and Spicy Pecans Recipe

Name: Pomegranate Glazed Quail Salad with Orange Vinaigrette and Spicy Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups orange juice; 2 cups cranberry juice; 2 tablespoons pomegranate molasses (found in Middle Eastern or Hispanic Markets); 2 tablespoons light brown sugar; 6 cups chicken stock reduced to 2 cups; Salt and freshly ground pepper; 2 cups orange juice; 2 tablespoons red wine vinegar; 2 tablespoons coarsely chopped red onion; 1 jalapeno pepper, coarsely chopped; 1 tablespoon ancho chile powder; 3/4 cup olive oil; 1 tablespoon honey; Salt and pepper to taste; 3/4 cup sugar; 1/4 cup water; 1/8 teaspoon cayenne pepper; 1/2 cup whole pecans

Servings: persons

2 cups orange juice
2 cups cranberry juice
2 tablespoons pomegranate molasses (found in Middle Eastern or Hispanic Markets)
2 tablespoons light brown sugar
6 cups chicken stock reduced to 2 cups
Salt and freshly ground pepper
2 cups orange juice
2 tablespoons red wine vinegar
2 tablespoons coarsely chopped red onion
1 jalapeno pepper, coarsely chopped
1 tablespoon ancho chile powder
3/4 cup olive oil
1 tablespoon honey
Salt and pepper to taste
3/4 cup sugar
1/4 cup water
1/8 teaspoon cayenne pepper
1/2 cup whole pecans

1
Place orange juice, cranberry juice, molasses, and sugar in a small nonreactive sauce pan over high heat and cook until reduced to 1 1/2 cups.
2
Add the reduced chicken stock and cook another 15 minutes.
3
Season with salt and pepper to taste.
4
Let cool.
5
Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4-cup.
6
Place reduced orange juice, vinegar, onion, jalapeno and ancho powder in a blender and blend until smooth.
7
With the motor running, slowly add the olive oil until emulsified.
8
Add the honey and salt and pepper to taste.
9
Preheat grill or grill pan.
10
Brush each quail on both sides with the glaze and season with salt and pepper to taste.
11
Grill for 2 to 3 minutes on each side until cooked through.
12
Assembly: 3 cups mustard greens Spicy Orange Vinaigrette Grilled Quail Spicy Pecans Pomegranate Seeds
13
Place the greens in a bowl and drizzle with some of the Spicy Orange Vinaigrette.
14
Divide the greens among 4 plates.
15
Place 2 grilled quail on each plate.
16
Garnish with Spicy Pecans and pomegranate seeds.

1396

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups orange juice, 2 cups cranberry juice, 2 tablespoons pomegranate molasses (found in Middle Eastern or Hispanic Markets), 2 tablespoons light brown sugar, and more.

Yes, Pomegranate Glazed Quail Salad with Orange Vinaigrette and Spicy Pecans falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pomegranate Glazed Quail Salad with Orange Vinaigrette and Spicy Pecans

How did you like this recipe?

Frequently Asked Questions