Name: Maple Mustard Green Beans with Pomegranate and Goat Cheese Recipe
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Cuisine: American
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; ¼ cup apple cider vinegar; 2 tablespoons Dijon mustard; 1 tablespoon maple syrup; Kosher salt and pepper, to taste; ½ cup extra virgin olive oil; 1 tablespoon fresh chopped chives

Jump to Recipe· 4.6 from 59 reviews

If you’re looking for a fresh, flavorful side dish that’s anything but ordinary, you’re going to love this Maple Mustard Green Beans with Pomegranate and Goat Cheese Recipe. It’s one of those gems I stumbled upon when I wanted to brighten up a simple green bean dish, and honestly, it’s become a staple around here. The zingy maple mustard vinaigrette combined with the sweet pop of pomegranate and the creamy tang of goat cheese just hits every note beautifully. Trust me, once you try this, your family and guests will go crazy for this vibrant, easy-to-make side.

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Why You’ll Love This Recipe

Burst of Flavor: Every bite balances tangy, sweet, and creamy, making green beans way more exciting.
Simple Yet Elegant: It’s perfect for weeknights or impressing guests without spending hours in the kitchen.
Fresh and Colorful: The vibrant red pomegranate arils make this dish look as good as it tastes.
Versatile Side: Pairs beautifully with everything from roast chicken to grilled salmon.

A white oval plate with a light gray geometric pattern holds a fresh green bean salad arranged in a loose pile. The green beans are bright and shiny, forming the main base layer. Scattered evenly on top are small, bright red pomegranate seeds that add pops of color. Clumps of white cheese are spread on the green beans in small pieces, adding a soft texture. Thin, dark brown crispy bits are sprinkled over everything. A yellow oily dressing pools around the edges of the plate. The whole scene is set on a white marbled surface, with a small piece of pomegranate to the side and a soft lavender cloth napkin nearby. photo taken with an iphone --ar 2:3 --v 7 - Maple Mustard Green Beans with Pomegranate and Goat Cheese, green bean side dish with pomegranate and goat cheese, healthy green bean recipes, flavorful vegetable sides, easy festive green beans

Ingredients You’ll Need

Each ingredient in this Maple Mustard Green Beans with Pomegranate and Goat Cheese Recipe plays an important role in flavor and texture, creating that delightful combination of tang, sweetness, softness, and crunch. When shopping, I always look for the freshest green beans and the ripest pomegranates to really make it pop.

Flat lay of crisp fresh green beans with a vibrant green color, translucent thinly sliced shallots turning golden, jewel-like bright red pomegranate arils scattered lightly, soft crumbled white goat cheese with creamy texture, small sprigs of fresh bright green chopped chives adding contrast, and a small pool of amber maple syrup glistening gently, all naturally arranged with some ingredients overlapping and others spaced evenly, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Maple Mustard Green Beans with Pomegranate and Goat Cheese, green bean side dish with pomegranate and goat cheese, healthy green bean recipes, flavorful vegetable sides, easy festive green beans

Fresh green beans: Look for ones that are bright green and crisp for the best crunch.
Shallots: These gently caramelize to give sweet, delicate onion flavor that’s less sharp than regular onions.
Olive oil: Use good quality extra virgin olive oil for cooking the shallots and the vinaigrette—it really elevates the taste.
Pomegranate arils: Adds juicy bursts of sweetness and gorgeous color; fresh is best but frozen works in a pinch.
Goat cheese: Crumbled for creamy tang that contrasts so well with the sweet and savory elements.
Apple cider vinegar: The vinegar’s brightness balances the sweetness of the maple syrup perfectly.
Dijon mustard: Brings a smooth, mild heat that rounds out the vinaigrette beautifully.
Maple syrup: Provides natural sweetness and a subtle depth of flavor.
Kosher salt and pepper: Season to taste; they bring all the flavors to life.
Fresh chopped chives: Adds a mild oniony freshness and vibrant green color in the dressing.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile the Maple Mustard Green Beans with Pomegranate and Goat Cheese Recipe is, and I encourage you to make it your own! Sometimes I swap out the goat cheese for feta or cream cheese to mix things up, or adjust the sweetness in the vinaigrette based on the season.

Nutty Twist: Adding toasted walnuts or pecans gives a lovely crunch and deeper flavor, which my family adores.
Sweetness Levels: If you prefer less sweetness, simply reduce the maple syrup, or go the other way and add a touch more—it’s totally up to your taste buds!
Make it Vegan: Swap goat cheese for a vegan cheese or omit it entirely; the flavors still shine through beautifully.
Seasonal Swap: In the fall, roast the green beans with a little garlic before tossing for a caramelized flavor boost I can’t resist.

How to Make Maple Mustard Green Beans with Pomegranate and Goat Cheese Recipe

Step 1: Blanch the Green Beans to Perfection

Start by prepping an ice bath — fill a big bowl with ice and cold water. Then bring a large pot of water to a rolling boil. Once boiling, toss in the green beans and cook for just 3 to 4 minutes until they’re crisp-tender and vibrantly green. Drain immediately using a strainer, then plunge them straight into the ice bath to stop the cooking. Let them chill for at least 5 minutes to lock in that perfect texture and color. Finally, pat them dry with a paper towel — dry beans mean the vinaigrette clings better!

Step 2: Sauté Shallots to Golden Goodness

I discovered this trick when I realized crispy store-bought shallots sometimes felt a bit heavy. Instead, thinly slice your shallots and cook them gently in olive oil over medium heat for about 6 to 8 minutes. Stir often and watch closely — the moment they turn golden is when you pull them off the heat. Using a slotted spoon, transfer them onto a paper towel to drain extra oil. This homemade touch adds a delicate sweetness and crisp texture that’s hard to beat.

Step 3: Whisk Together the Maple Mustard Vinaigrette

In a small bowl, whisk together apple cider vinegar, Dijon mustard, maple syrup, and a good pinch of kosher salt and pepper. Slowly drizzle in the extra virgin olive oil while whisking vigorously so you get a smooth, emulsified dressing. Toss in fresh chopped chives last for a vibrant kick. Pro tip: this vinaigrette keeps well in the fridge for a few days — just whisk again before using.

Step 4: Assemble and Serve

Lay your green beans out on a big serving platter, then drizzle generously with the maple mustard vinaigrette. Sprinkle your golden shallots, pomegranate arils, and crumbled goat cheese over the top. Give everything a gentle toss or just leave it spread out to show off all those beautiful colors. Taste and add another pinch of salt and pepper if needed. Serve immediately (though honestly, the leftovers eaten cold right out of the fridge are a little slice of heaven too!).

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Pro Tips for Making Maple Mustard Green Beans with Pomegranate and Goat Cheese Recipe

Don’t Skip the Ice Bath: It’s the secret to keeping green beans bright green and perfectly crisp.
Dry Beans Before Dressing: Any moisture left on the beans can water down your vinaigrette — pat them well with paper towels.
Make Vinaigrette Ahead: This dressing actually develops more flavor if made a couple of hours before serving.
Watch Shallots Closely: They can go from golden to burnt quickly — keep a close eye and stir often.

How to Serve Maple Mustard Green Beans with Pomegranate and Goat Cheese Recipe

The dish is a stack of bright green beans piled high on a white plate with a subtle gray pattern. Scattered on top are small white pieces of crumbly cheese, clusters of shiny deep red pomegranate seeds, and small crunchy brown bits. A pool of golden oil surrounds the green beans at the bottom, adding shine to the whole dish. The plate is placed on a white marbled surface with a few pomegranate seeds partly visible in the top left corner. The colors are fresh and vibrant, showing the mix of soft, crunchy, and juicy textures. photo taken with an iphone --ar 2:3 --v 7 - Maple Mustard Green Beans with Pomegranate and Goat Cheese, green bean side dish with pomegranate and goat cheese, healthy green bean recipes, flavorful vegetable sides, easy festive green beans

Garnishes

I always add an extra sprinkle of fresh chives or thinly sliced green onions on top for a fresh pop of color and mild onion flavor. Sometimes, a few toasted nuts like almonds or pecans add a wonderful crunch if I’m feeling fancy. The goat cheese really shines, so don’t be shy with it!

Side Dishes

My go-to pairing with this recipe is a simply roasted chicken or honey glazed salmon — the green beans brighten up the plate beautifully. It also complements rich holiday meals as a refreshing contrast to heavier sides like mashed potatoes or stuffing.

Creative Ways to Present

For special occasions, I like serving this in pretty shallow bowls or individual plates with a colorful napkin underneath. Garnishing with extra whole pomegranate seeds around the edge adds a festive touch that guests always comment on. You can even drizzle a tiny bit of aged balsamic vinegar over the top for a beautiful glossy finish and extra tang.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge and find they keep well for about 2 to 3 days. The beans may soften a bit, but the flavors deepen, and I enjoy eating it cold right out of the fridge as a quick snack or lunch addition. Just add goat cheese fresh if you want it extra creamy.

Freezing

This recipe doesn’t freeze well because of the fresh ingredients like pomegranate and goat cheese. I recommend making it fresh for best texture and flavor, especially since it comes together so quickly.

Reheating

If you want to rewarm leftovers, gently heat the green beans in a skillet over low-medium heat just until warm. Add any leftover vinaigrette after reheating and top with fresh goat cheese and pomegranate to restore that bright fresh taste.

FAQs

Can I use frozen green beans for this recipe?

Yes, you can! Just thaw them completely and pat dry before blanching or heating to avoid excess water diluting the vinaigrette. Fresh green beans do offer better crunch and vibrancy, though.
How do I make the maple mustard vinaigrette ahead of time?

Simply whisk all the ingredients and store the vinaigrette in an airtight container in the fridge. Give it a good whisk or shake before using since the oil and vinegar may separate.
Can I substitute goat cheese with another cheese?

Absolutely! Feta is a great alternative for a salty, crumbly option. Cream cheese or ricotta can work if you want it extra creamy, though these will slightly change the texture and flavor profile.
Is there a way to make this vegan?

Yes! Skip the goat cheese or replace it with a vegan cheese alternative. The rest of the recipe is naturally vegan-friendly and still tastes fantastic.

Final Thoughts

I absolutely love how this Maple Mustard Green Beans with Pomegranate and Goat Cheese Recipe turns out every time I make it. It’s light enough to serve as a fresh, healthy side but special enough to make any meal memorable. I discovered this recipe when I wanted something beyond just steamed green beans—and now it’s a go-to in my kitchen. If you want to wow your family or guests with minimal effort and maximum flavor, give this one a try. I’m confident you’ll enjoy it just as much as I do (and maybe even sneak some cold leftovers straight from the fridge like I do!).