Description
A vibrant, fresh salad recipe featuring mixed greens, pomegranate arils, roasted beets, and candied nuts, perfect for holiday gatherings.
Ingredients
- Mixed greens (kale, spinach, arugula, or spring mix)
- Pomegranate arils
- Roasted beets, diced
- Candied pecans or walnuts
- Crumbled feta or goat cheese (optional)
- Avocado slices
- Fresh citrus segments (orange or grapefruit)
- Red onion, thinly sliced
- Extra virgin olive oil
- Balsamic vinegar or pomegranate molasses
- Dijon mustard
- Honey or maple syrup
- Salt and freshly ground black pepper
Instructions
- Prep the Greens and Veggies (10 minutes): Wash and dry mixed greens. Dice roasted beets and segment citrus fruits. Thinly slice red onion and avocado.
- Make the Dressing (5 minutes): Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
- Assemble the Salad (5 minutes): In a bowl, toss greens with dressing and layer with beets, pomegranate arils, avocado, red onion, and pecans. Add feta if desired.
- Serve Immediately or Chill: Serve salad fresh or refrigerate for up to 1 hour before serving.
Notes
Use high-quality olive oil and vinegar for the best flavor. Prep ingredients in advance but assemble just before serving to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American