Pomegranate Feta Winter Salad (Print)

A lively winter mix of pomegranate, feta, crisp greens, and candied nuts with a bright homemade dressing.

# Components:

→ For the Salad

01 - 6 cups mixed winter greens (e.g., arugula, spinach, baby kale)
02 - 1 cup pomegranate seeds
03 - 3 ounces crumbled feta cheese
04 - 1 small red onion, thinly sliced
05 - 1 medium pear or apple, thinly sliced

→ For the Candied Nuts

06 - 1 cup walnuts or pecans
07 - 1/3 cup granulated sugar
08 - 1 tablespoon unsalted butter
09 - Pinch of sea salt

→ For the Dressing

10 - 3 tablespoons extra-virgin olive oil
11 - 1 tablespoon balsamic vinegar
12 - 1 tablespoon freshly squeezed orange juice
13 - 1 teaspoon honey
14 - 1 teaspoon Dijon mustard
15 - Salt and freshly ground black pepper to taste

# Directions:

01 - In a nonstick skillet over medium heat, combine granulated sugar and unsalted butter. Once melted and bubbling, add the walnuts or pecans and a pinch of sea salt. Stir continuously for 3 to 4 minutes until the nuts are coated and lightly caramelized. Spread onto parchment paper to cool completely, then break into pieces.
02 - In a large salad bowl, layer the mixed winter greens, pomegranate seeds, crumbled feta cheese, thinly sliced red onion, and sliced pear or apple.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, balsamic vinegar, orange juice, honey, Dijon mustard, salt, and freshly ground black pepper until well combined.
04 - Drizzle the prepared dressing over the salad just before serving. Top with the cooled candied nuts.
05 - Toss gently and serve immediately.

# Expert Advice:

01 -
  • Uses seasonal produce that is easy to find and packed with flavor
  • Full of satisfying textures between crunchy nuts, creamy cheese, and juicy fruit
  • Comes together in about half an hour and can be prepped ahead
  • Perfect as a meal starter or showstopper for special occasions
02 -
  • Loaded with fiber antioxidants and vitamin C
  • Vegetarian and gluten-free adaptable
  • Candied nuts can be made in advance
03 -
  • Massage tougher kale leaves with a drop of olive oil to soften them before adding
  • Always wait to add both the dressing and the nuts at the last moment to keep the crunch
  • Try double-batching the candied nuts they vanish quickly and also make great gifts

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