Description
A refreshing and delightful salad featuring mixed greens, pomegranate seeds, and toasted pecans, topped with a tangy vinaigrette.
Ingredients
- 6 cups mixed salad greens (e.g., baby spinach, arugula, romaine)
- 1 cup pomegranate seeds (arils)
- 1/2 cup pecan halves, toasted
- 1/3 cup crumbled feta cheese
- 1/4 small red onion, thinly sliced
- 1 medium apple, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- In a large salad bowl, combine mixed greens, pomegranate seeds, toasted pecans, feta cheese, red onion, and apple slices.
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified.
- Drizzle the vinaigrette over the salad just before serving. Toss gently to coat.
- Serve immediately.
Notes
- For a vegan option, substitute honey with maple syrup.
- Toast pecans for enhanced flavor.
- Best served fresh to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American