Pomegranate Feta Wreath Salad (Print Version)

Vibrant salad wreath with greens, pomegranate seeds, feta, nuts, and honey-balsamic dressing.

# Components:

→ Greens

01 - 5 cups mixed baby greens (arugula, baby spinach, baby kale)
02 - 1 cup fresh flat-leaf parsley leaves

→ Cheese

03 - 3/4 cup crumbled feta cheese

→ Fruits & Nuts

04 - 1 cup pomegranate seeds (arils)
05 - 1/3 cup toasted pecans or walnuts, roughly chopped

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic vinegar
08 - 1 teaspoon honey
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - Zest of 1 lemon (optional)
12 - Fresh mint leaves (optional)

# Method:

01 - Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl. Set aside.
02 - On a large round serving platter, arrange mixed baby greens and parsley in a circular wreath shape, leaving the center empty.
03 - Evenly sprinkle crumbled feta over the arranged greens.
04 - Scatter pomegranate seeds and toasted nuts over the wreath.
05 - Drizzle the prepared dressing evenly over the salad just before serving.
06 - Optionally, garnish with lemon zest and fresh mint leaves.

# Expert Advice:

01 -
  • Bright and fresh flavors that celebrate the festive season.
  • Quick and easy to prepare, with no cooking required.
  • Beautiful wreath presentation perfect for holiday gatherings.
  • Vegetarian and gluten-free, suitable for various diets.
  • Balanced combination of crunchy nuts, creamy cheese, and juicy fruit.
02 -
  • Use a large round platter to create an impressive wreath shape.
  • Toast nuts just before adding to enhance their crunch and aroma.
  • Keep the dressing separate until just before serving to maintain crispness of the greens.
  • For a sweeter twist, choose a honey with floral notes to complement the pomegranate.
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