Description
A refreshing and vibrant Winter Salad featuring a medley of mixed greens, sweet apple slices, crunchy candied pecans, tangy pomegranate seeds, and creamy goat cheese, all tossed in a tangy homemade vinaigrette. Perfect for a light, nutritious meal or a festive side dish.
Ingredients
Scale
Salad Ingredients
- 6 cups mixed greens (spinach, arugula, or kale)
- 1 large apple, thinly sliced
- 1/2 cup pomegranate seeds
- 1/3 cup candied pecans or walnuts
- 1/4 cup crumbled goat cheese or feta
- 1/4 cup thinly sliced red onion
Vinaigrette Ingredients
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the salad base: In a large salad bowl, combine the mixed greens, thinly sliced apple, pomegranate seeds, candied pecans or walnuts, crumbled goat cheese, and thinly sliced red onion. Gently toss to mix the ingredients evenly.
- Make the vinaigrette: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper until the dressing is emulsified and well blended.
- Toss the salad with dressing: Drizzle the vinaigrette over the salad just before serving. Toss gently to coat all ingredients with the dressing evenly without bruising the greens.
- Serve: Serve the salad immediately for optimal freshness and crispness. Enjoy as a light meal or side dish.
Notes
- For a nut-free version, omit the candied pecans or walnuts or substitute with seeds such as pumpkin or sunflower seeds.
- Use maple syrup instead of honey for a vegan-friendly option.
- Adjust salt and pepper to taste depending on your preference.
- This salad is best served fresh to keep the greens crisp and the vinaigrette vibrant.
- The vinaigrette can be made ahead and refrigerated for up to 3 days; whisk or shake well before using.
