Winter Salad with Pomegranate

I threw this together on a gray January afternoon when I needed something bright on the table. The pomegranate seeds scattered across the counter like little jewels, and suddenly the whole kitchen felt less dreary. It became my go-to whenever winter starts feeling too long.

I made this for a friend who claimed she hated salad in winter. She finished her plate and asked for the recipe before dessert even arrived. Sometimes all it takes is a little sweetness and crunch to change someones mind.

Ingredients

• Baby spinach leaves: Tender and mild, they make the perfect base without any bitterness, and they hold the dressing beautifully.
• Mixed winter greens: Kale, arugula, or chicory add a peppery bite and hearty texture that stands up to the bright toppings.
• Fennel bulb: Thinly sliced, it brings a delicate anise flavor and satisfying crunch that surprises people every time.
• Apple: Crisp and slightly tart, it balances the richness of the nuts and cheese with fresh sweetness.
• Pomegranate seeds: These little bursts of juice add color, sweetness, and a pop that makes every bite different.
• Toasted walnuts or pecans: Toasting them for a few minutes releases their oils and turns them nutty and fragrant.
• Feta cheese: Crumbled over the top, it adds creamy saltiness that ties everything together, though its completely optional.
• Extra-virgin olive oil: Use a good one here, it carries the whole dressing and you can taste the difference.
• Orange juice and lemon juice: Freshly squeezed citrus makes the dressing sing, bottled juice just doesnt compare.
• Dijon mustard: It emulsifies the dressing and adds a subtle tang that keeps things interesting.
• Honey or maple syrup: Just a touch balances the acid and brings out the sweetness of the fruit.
• Salt and black pepper: Season to taste, and dont be shy, the greens need it.

Instructions

Prep the greens and vegetables:

In a large bowl, toss together the spinach, mixed greens, fennel, and apple slices. The fennel should be almost paper-thin so it stays delicate and sweet.

Add the toppings:

Scatter the pomegranate seeds and toasted nuts over the greens. Toss everything gently with your hands so the ingredients mingle without bruising the leaves.

Make the dressing:

In a small bowl or jar, whisk together the olive oil, orange juice, lemon juice, Dijon mustard, honey, salt, and pepper until smooth and creamy. Taste it and adjust the sweetness or acid to your liking.

Dress the salad:

Drizzle the dressing over the salad and toss lightly to coat every leaf. You want just enough to make everything glisten without drowning it.

Finish and serve:

Transfer to a serving platter or individual plates and sprinkle with crumbled feta if youre using it. Serve right away while the greens are still crisp.

Save

One evening I served this alongside roast chicken and my daughter, who usually picks at greens, ate two helpings. She said it tasted like confetti, and I havent been able to think of it any other way since.

Swaps and Substitutions

If you dont have pomegranate, dried cranberries or fresh orange segments work beautifully. For a nut-free version, swap in toasted pumpkin seeds, they add the same crunch with a milder flavor. Vegan eaters can skip the feta or use a plant-based crumble, and the salad still feels complete.

Serving Suggestions

This salad shines next to roasted meats, baked fish, or a bowl of warm soup. I love it with crusty bread and a glass of crisp Sauvignon Blanc. It also makes a satisfying light lunch if you add some grilled chicken or chickpeas for protein.

Storage and Leftovers

Honestly, this salad is best eaten fresh. If you have leftovers, store the undressed greens in an airtight container in the fridge and keep the dressing separate. It will hold for a day, but the texture wont be quite as crisp.

• Keep pomegranate seeds in a sealed container, they stay juicy for up to three days.
• Store leftover dressing in a jar in the fridge for up to a week and shake well before using.
• Toast extra nuts and keep them in a tin, they make great snacks or toppings for other dishes.

Save

This salad has saved more than one midweek dinner when I needed something quick, colorful, and alive. I hope it brightens your table the way it does mine.

Common Recipe Questions

→ What greens work best in this winter salad?

Baby spinach and mixed winter greens like kale, arugula, and chicory create a crisp and flavorful base.

→ Can the nuts be substituted for allergies?

Yes, pumpkin seeds offer a nut-free alternative while still adding crunch and texture.

→ How is the dressing prepared?

Whisk olive oil, freshly squeezed orange and lemon juice, Dijon mustard, honey, salt, and pepper until emulsified for a bright citrus dressing.

→ Is feta cheese necessary for this dish?

Feta is optional; it adds creaminess but can be omitted or replaced with a plant-based alternative for vegan preferences.

→ What are some optional additions to enhance flavor?

Thinly sliced red onions or roasted beets can be added for extra color and depth.