Description
This Winter Pomegranate Salad is a festive and refreshing dish perfect for the holiday table. Packed with vibrant pomegranate seeds, crisp apples, juicy oranges, and creamy feta, it’s all tossed in a tangy homemade balsamic vinaigrette. Ready in just 10 minutes!
Ingredients
Units
Scale
Salad
- 10 ounces spring mix salad greens
- 2 cups baby spinach
- 2 small apples, thinly sliced
- 2 baby mandarin oranges, peeled
- 1 large pomegranate, seeded
- 1/3 cup walnuts, chopped
- 1/3 cup feta cheese, crumbled
Dressing
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar (or lemon juice)
- 1 teaspoon Dijon mustard (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Prepare the Salad:
- In a large serving bowl, layer the spring mix, baby spinach, apple slices, mandarin slices, pomegranate seeds, chopped walnuts, and crumbled feta cheese.
- Make the Dressing:
- In a small mixing bowl, whisk together olive oil, balsamic vinegar, Dijon mustard (if using), salt, and pepper until smooth and emulsified.
- Assemble the Salad:
- Drizzle the dressing over the salad just before serving. Toss to combine and serve immediately.
Notes
- Storage: Store the salad undressed in an airtight container for up to 2–3 days. Keep the dressing in a separate jar in the refrigerator.
- Optional Add-Ins: Add cranberries or candied pecans for extra sweetness, or substitute goat cheese for feta if preferred.
- Customizations: Use pears instead of apples, or arugula in place of spinach for a peppery twist.
