Description
A refreshing and vibrant Winter Salad featuring a mix of leafy greens, sweet apple slices, crunchy candied nuts, tangy pomegranate seeds, and creamy goat cheese, all tossed in a zesty homemade vinaigrette. Perfect for a light, nutritious meal or side dish during the colder months.
Ingredients
Scale
Salad Ingredients
- 6 cups mixed greens (spinach, arugula, or kale)
- 1 large apple, thinly sliced
- 1/2 cup pomegranate seeds
- 1/3 cup candied pecans or walnuts
- 1/4 cup crumbled goat cheese or feta
- 1/4 cup thinly sliced red onion
Vinaigrette Ingredients
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Salad Ingredients: Wash and dry the mixed greens thoroughly. Thinly slice the apple and red onion. Crumble the goat cheese or feta. Measure out the pomegranate seeds and candied nuts.
- Make the Vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper until the dressing is well emulsified and slightly thickened.
- Assemble the Salad: In a large salad bowl, combine the mixed greens, sliced apple, pomegranate seeds, candied nuts, crumbled cheese, and red onion slices.
- Toss the Salad: Drizzle the homemade vinaigrette over the salad ingredients and gently toss until everything is evenly coated.
- Serve: Divide the salad into four portions and serve immediately for the freshest taste and texture.
Notes
- Use any mixed greens of choice but spinach, arugula, and kale provide great texture and flavor contrast.
- Candied pecans or walnuts add an extra sweet crunch — you can make these at home or buy pre-made.
- For a vegan version, substitute the goat cheese with a plant-based alternative or omit it entirely.
- The vinaigrette can be adjusted for sweetness and acidity according to your taste preference.
- This salad is best enjoyed fresh and not stored for long to maintain crispness.
