Description
A vibrant and nutritious fall harvest salad featuring fresh mixed greens, pomegranate seeds, feta cheese, and toasted nuts with a honey balsamic dressing.
Ingredients
- 4 cups mixed greens
- 1 cup pomegranate seeds
- 1/2 cup crumbled feta cheese
- 1/2 cup walnuts or pecans
- 1/4 cup sliced red onion
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
1. Wash mixed greens thoroughly in cold water, then spin dry completely. Excess moisture prevents dressing from adhering properly.
2. In large bowl, gently mix greens, pomegranate seeds, crumbled feta, and thinly sliced red onion. Handle delicately to avoid bruising.
3. Preheat oven to 350°F. Spread nuts on baking sheet, toast 8-10 minutes until fragrant and golden. Cool completely before adding.
4. Whisk olive oil, balsamic vinegar, honey, salt, and pepper in small bowl until smooth and emulsified.
5. Add cooled nuts to salad, drizzle with dressing just before serving. Toss gently and serve immediately for best texture.
Notes
Toast nuts in small batches to ensure even browning and prevent burning, which can add bitter flavors to your salad.
Remove pomegranate seeds underwater to prevent staining and make the process cleaner and more efficient.
Slice red onion paper-thin using a mandoline or sharp knife, then soak in ice water for 10 minutes to reduce sharpness.
Make dressing up to 3 days ahead and store refrigerated, but bring to room temperature before using for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 18
- Sodium: 320
- Fat: 22
- Saturated Fat: 5
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 4
- Protein: 7
- Cholesterol: 17