Pomegranate Feta Winter Salad (Print Version)
Refreshing greens, pomegranate, feta, and crunchy candied nuts for vibrant winter flavor.
# Components:
→ Greens
01 - 4 cups mixed winter greens (e.g., baby spinach, arugula, kale)
→ Fruit
02 - 1 large pomegranate, seeds only
→ Cheese
03 - 3.5 oz feta cheese, crumbled
→ Candied Nuts
04 - 2/3 cup pecans or walnuts
05 - 2 tbsp granulated sugar
06 - 1 tbsp water
07 - Pinch of ground cinnamon
08 - Pinch of salt
→ Dressing
09 - 3 tbsp extra-virgin olive oil
10 - 1 tbsp balsamic vinegar
11 - 1 tsp Dijon mustard
12 - 1 tsp honey or maple syrup
13 - Salt and freshly ground black pepper, to taste
# Method:
01 - Combine nuts, granulated sugar, water, ground cinnamon, and a pinch of salt in a nonstick skillet over medium heat. Stir continuously for 4–5 minutes until the sugar melts and coats the nuts. Transfer to parchment paper and allow to cool completely.
02 - In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), salt, and freshly ground black pepper until the mixture is fully emulsified.
03 - In a large salad bowl, combine the mixed winter greens, pomegranate seeds, and crumbled feta cheese.
04 - Drizzle the prepared dressing over the salad ingredients. Toss gently to ensure all components are lightly coated.
05 - Before serving, top the salad with the cooled candied nuts.
# Expert Advice:
01 -
- Easy to make in under thirty minutes
- Bright flavors balance sweet salty creamy and crisp
- Naturally gluten-free and vegetarian
- A beautiful addition to any holiday table
02 -
- High in antioxidants and natural fiber
- Vegetarian and gluten-free for versatile diets
- Perfect for holiday entertaining or meal prep
03 -
- Toss the salad gently to keep the greens crisp and light.
- Use parchment paper for cooling candied nuts so they do not stick together.
- Buy whole pomegranates when you spot them firm and unblemished for a juicy burst in every spoonful.