Description
This Healthy Winter Salad with Pomegranate brings festive freshness to your table. A vibrant mix of greens, fruit, and nuts, it’s a delightful seasonal dish.
Ingredients
Scale
- Crisp Salad Base:
- 6 cups mixed greens (like spring mix or baby spinach)
- 1/2 cup pomegranate arils
- 1/4 cup thinly sliced red onion
- Festive Fruit & Nut Toppers:
- 1/2 cup toasted walnuts
- 1/2 cup crumbled feta cheese
- 1 large orange, segmented
- Zesty Citrus Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Prep Your Produce:: First things first, let’s get those greens washed and thoroughly dried. A salad spinner is your best friend here, honestly; soggy greens are just a tragedy. Then, tackle that pomegranate – I like to score it around the middle, gently break it open, and submerge it in a bowl of water to release the arils. This trick saves your kitchen from looking like a splatter painting, trust me, I’ve learned the hard way! You’ll see those vibrant red gems sink to the bottom, ready for action.
- Toast Those Walnuts:: Next, grab a dry skillet and gently toast your walnuts over medium-low heat. Keep an eye on them, stirring often, because they go from perfectly golden and fragrant to burnt bits in a flash! I’ve lost count of how many times I’ve walked away for “just a second” and regretted it. Once they’re smelling nutty and slightly browned, take them off the heat and let them cool. This step adds so much depth to your Healthy Winter Salad with Pomegranate, don’t skip it!
- Slice and Crumble:: While the walnuts cool, thinly slice your red onion. Remember, super thin is the goal here to avoid any harshness. Then, if you’re using a whole block of feta, crumble it up with your fingers. There’s something satisfying about getting your hands in there, you know? And if you’re segmenting an orange, now’s the time to get those juicy pieces ready. I just love the smell of fresh citrus in the winter air, it feels so invigorating!
- Whip Up the Vinaigrette:: In a small bowl or a jar with a tight-fitting lid, whisk together your olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper. Give it a really good shake or whisk until it’s emulsified and looks creamy. Taste it! This is your moment to adjust the sweetness or tanginess to your liking. Sometimes I add a tiny bit more honey, sometimes a splash more vinegar, it just depends on my mood, honestly.
- Assemble Your Healthy Winter Salad with Pomegranate:: Now for the fun part – assembly! In a large salad bowl, gently combine your mixed greens, pomegranate arils, cooled toasted walnuts, crumbled feta, and sliced red onion. I usually hold off on adding the orange segments until just before serving to keep them super fresh and prevent them from getting bruised. It’s a beautiful sight when all these colors come together, honestly, like a little winter wonderland!
- Dress and Serve:: Just before serving, drizzle your homemade vinaigrette over the salad. Don’t drown it, hon! Start with half, toss gently, and add more if needed. You want the greens to be lightly coated, not swimming. Give it a final, gentle toss, and arrange it beautifully on a platter or in individual bowls. The vibrant colors of this Healthy Winter Salad with Pomegranate are just begging to be admired before that first delicious bite!