Pomegranate Glazed Quail Salad with Orange Vinaigrette and Spicy Pecans

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  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 45 min
  • Cook: 1 hr 30 min
  • Yield: 4 servings
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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


  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. Add the reduced chicken stock and cook another 15 minutes. Season with salt and pepper to taste. Let cool.;
  2. 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.
  3. 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.
  4. Assembly: 3 cups mustard greens Spicy Orange Vinaigrette Grilled Quail Spicy Pecans Pomegranate Seeds
  5. Place the greens in a bowl and drizzle with some of the Spicy Orange Vinaigrette. Divide the greens among 4 plates. 
  6. Place 2 grilled quail on each plate. Garnish with Spicy Pecans and pomegranate seeds.