Description
A vibrant and crunchy salad featuring pomegranate arils, creamy cheese, toasted nuts, and a tangy honey-mustard dressing, perfect for holiday gatherings.
Ingredients
Scale
- 6 cups mixed greens (baby spinach and arugula)
- 1 large seeded cucumber (or thinly sliced pear)
- 1 small red onion, thinly sliced
- 1 cup pomegranate arils
- 3/4 cup crumbled feta or goat cheese
- 3/4 cup toasted pecans or walnuts
- 1/4 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar (or white wine vinegar)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Rinse and dry the mixed greens.
- Toast the nuts on a rimmed baking sheet at 350°F (180°C) for 8–10 minutes until fragrant.
- In a bowl, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper to create the dressing.
- Toss the greens, cucumber (or pear), red onion, pomegranate arils, cheese, and nuts together just before serving.
- Dress the salad or serve the dressing on the side to prevent sogginess.
Notes
For best results, keep dressing and toppings separate until serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Assembling raw ingredients, toasting nuts, and mixing dressing before serving.
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg