Maple mustard green beans are a crisp, flavorful side dish that’s bright and satisfying. Blanched green beans tossed in a maple-dijon vinaigrette, scattered with pomegranate arils, crumbled goat cheese and crispy shallots—this salad is irresistible.
We’re adding another favorite to our Thanksgiving table this year.
This crunchy green bean salad is topped with tart pomegranate seeds and a vinaigrette that you might want to sip. It’s fresh, bright and full of contrast.
We’re a family that loves green beans, and I’ve shared a few variations before—casseroles, loaded skillet beans and a green bean crunch salad with a peanut vinaigrette. This particular spring-summer salad is one of my all-time favorites: I make it weekly in warmer months because it’s crisp, refreshing and satisfying.
I wanted a fall-friendly version that still feels fresh for cooler weather and that would work well on a holiday table. Enter pomegranate, crispy shallots and a maple-mustard vinaigrette—warm, sweet and tangy notes that pair beautifully with crisp beans.
I love green bean casserole, but it’s nice to have a cold, crisp option among all the warm comfort dishes. This salad fills that role: it’s a refreshing counterpoint without feeling out of place. If mushrooms or the casserole style aren’t your thing, this is a great alternative.
Here’s how I make it:
I blanch the green beans so they stay cooked but remain crisp with a little bite. Because blanching uses an ice bath, this salad is best served cold or at room temperature.
The dressing is the star: apple cider vinegar, dijon mustard and maple syrup whisked together, then emulsified with extra-virgin olive oil and finished with fresh chives. I toss the beans with the vinaigrette first so every bite is coated.
Top the dressed beans with crumbled goat cheese (or feta), bright pomegranate arils and crispy shallots. If you prefer convenience, store-bought crispy onions work perfectly—especially on a busy holiday when shortcuts help. Homemade fried shallots are lovely too if you have time.
Simple and fast to assemble. The textures and flavors—crisp, tart, creamy, tangy and crunchy—make this a highly versatile side that complements many mains. You can prep most elements ahead and assemble just before serving. Leftovers are great straight from the fridge.
Maple Mustard Green Bean Salad
Maple Mustard Green Beans with Pomegranate and Goat Cheese
Pin Recipe
Leave a Review »
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 by filling a large bowl with ice and cold water.
-
Bring a large pot of water to a boil. Add the green beans and cook 3 to 4 minutes. Immediately transfer the beans to the ice bath to stop cooking and chill for at least 5 minutes. Pat dry with paper towels.
-
If using prepackaged crispy onions, measure about ⅓ to ½ cup. To make your own, thinly slice the shallots, cover with enough olive oil to submerge them in a saucepan, and cook over medium heat, stirring, until they turn golden, about 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels.
-
Arrange the green beans on a large platter and drizzle with the maple mustard vinaigrette. Top with crispy shallots, crumbled goat cheese and pomegranate arils. Season with additional salt and pepper if desired, then serve.
-
Leftovers are excellent chilled—enjoy straight from the fridge.
maple mustard vinaigrette
-
Whisk together the apple cider vinegar, dijon mustard, maple syrup and a generous pinch of salt and pepper. Slowly whisk in the olive oil until the dressing emulsifies. Stir in the chopped chives. Store any extra dressing in the refrigerator and whisk again before using.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Pretty pomegranate pops!