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.
