Description
A refreshing and delightful salad featuring mixed greens, pomegranate seeds, and toasted pecans, topped with a tangy vinaigrette.
Ingredients
Scale
- 6 cups mixed salad greens (e.g., baby spinach, arugula, romaine)
- 1 cup pomegranate seeds (arils)
- 1/2 cup pecan halves, toasted
- 1/3 cup crumbled feta cheese
- 1/4 small red onion, thinly sliced
- 1 medium apple, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- In a large salad bowl, combine the mixed greens, pomegranate seeds, toasted pecans, feta cheese, thinly sliced red onion, and thinly sliced apple.
- In a small bowl or jar, whisk together the extra-virgin olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and freshly ground black pepper until the mixture is well emulsified.
- Drizzle the prepared vinaigrette over the salad ingredients just before serving. Toss gently to ensure all components are lightly coated.
- Serve the Pomegranate Pecan Salad immediately.
Notes
- For a vegan option, substitute the honey with maple syrup.
- Make sure to toast the pecans for enhanced flavor.
- This salad is best served fresh to maintain the crispness of the ingredients.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg