Winter Pomegranate Holiday Salad
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 6 cups mixed salad greens (arugula, baby spinach, or spring mix)
- 1 cup pomegranate arils (seeds)
- 1 large pear or apple, thinly sliced
- 1/2 cup crumbled goat cheese or feta cheese
- 1/2 cup pecans or walnuts, toasted
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Toast the Nuts: Place the pecans or walnuts in a small dry skillet over medium heat. Toast them for 3 to 5 minutes, stirring frequently, until they are fragrant and slightly browned. Remove them from the heat immediately to prevent burning and set them aside to cool.
- Prepare the Dressing: In a small jar or bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper. Shake or whisk until the dressing is well emulsified and smooth.
- Prep the Fruit: Thinly slice the pear or apple. If you are not serving the salad immediately, toss the slices in a little bit of lemon juice to prevent them from turning brown.
- Assemble the Salad: In a large salad bowl, add the mixed greens. Top with the sliced fruit, toasted nuts, and pomegranate arils. Sprinkle the crumbled goat cheese evenly over the top.
- Toss and Serve: Just before serving, drizzle the balsamic vinaigrette over the salad. Toss gently to coat all the leaves without bruising the fruit or cheese, then serve immediately.