Description
A festive, colorful salad of baby spinach or arugula tossed with pomegranate seeds, green apple, dried cranberries, toasted nuts, and crumbled feta, dressed in a bright apple cider vinaigrette. Crunchy, sweet, tangy, and perfect for holiday tables.
Ingredients
- Baby Spinach or Arugula: 6 cups
- Pomegranate Seeds: 1 cup
- Green Apple: 1 large, thinly sliced
- Dried Cranberries: 1/2 cup
- Red Onion: 1/4 cup thinly sliced
- Pecans or Walnuts (toasted): 1/2 cup
- Feta Cheese (crumbled): 1/2 cup
- Olive Oil: 1/4 cup
- Apple Cider Vinegar: 2 tablespoons
- Honey or Maple Syrup: 1 tablespoon
- Dijon Mustard: 1 teaspoon
- Salt and Black Pepper: to taste
Instructions
- Preheat Your Equipment: Toast the nuts lightly in a dry skillet over medium heat for 3 to 5 minutes, stirring until fragrant. Let cool.
- Combine Ingredients: In a large bowl, add 6 cups of baby spinach or arugula, 1 cup pomegranate seeds, 1 large thinly sliced green apple, 1/2 cup dried cranberries, and 1/4 cup thinly sliced red onion.
- Prepare Your Cooking Vessel: In a small bowl or jar, whisk or shake together 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, and salt and black pepper to taste until well combined.
- Assemble the Dish: Pour the dressing over the salad ingredients and gently toss until the greens and add-ins are lightly and evenly coated.
- Cook to Perfection: Allow the dressed salad to rest for about 1 minute so the flavors mingle, do not let the greens sit long enough to wilt.
- Finishing Touches: Sprinkle the toasted nuts and 1/2 cup crumbled feta over the top and give a very gentle toss to distribute.
- Serve and Enjoy: Transfer to a wide serving bowl or platter, add a few extra pomegranate seeds on top for garnish, and serve immediately.
Notes
- Dry your greens thoroughly so the dressing clings and does not slide off.
- Slice apples just before serving or keep them in lemon water to prevent browning.
- Toast nuts for deeper flavor and crunch; cool them before adding to the salad.
- Keep the dressing separate until ready to serve to prevent wilting.
Nutrition
- Serving Size: 1 of 6 servings (approx)
- Calories: 210
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg