Pomegranate Glazed Quail Salad with Orange Vinaigrette and Spicy Pecans

Total Time:
2 hr 15 min
45 min
1 hr 30 min

4 servings

  • Pomegranate Glaze:
  • 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
  • Spicy Orange Vinaigrette:
  • 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
  • Spicy Pecans:
  • 3/4 cup sugar
  • 1/4 cup water
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup whole pecans
Pomegranate Glaze:
  • 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. Add the reduced chicken stock and cook another 15 minutes. Season with salt and pepper to taste. Let cool.

Spicy Orange Vinaigrette:
  • Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4-cup. Place reduced orange juice, vinegar, onion, jalapeno and ancho powder in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and salt and pepper to taste.

Spicy Pecans:
  • Preheat grill or grill pan. Brush each quail on both sides with the glaze and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side until cooked through.

  • Assembly: 3 cups mustard greens Spicy Orange Vinaigrette Grilled Quail Spicy Pecans Pomegranate Seeds

  • Place the greens in a bowl and drizzle with some of the Spicy Orange Vinaigrette. Divide the greens among 4 plates. Place 2 grilled quail on each plate. Garnish with Spicy Pecans and pomegranate seeds.

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