Winter Salad with Pomegranate (Printable)

Crisp winter greens, pomegranate seeds, toasted nuts, and citrus dressing combine in a bright, fresh salad.

# What You'll Need:

→ Salad

01 - 3.5 oz baby spinach leaves
02 - 3.5 oz mixed winter greens (kale, arugula, chicory), chopped
03 - 1 small fennel bulb, thinly sliced
04 - 1 small apple, cored and thinly sliced
05 - 3.5 oz pomegranate seeds (about 1 medium pomegranate)
06 - 1.4 oz toasted walnuts or pecans, roughly chopped
07 - 1.4 oz feta cheese, crumbled (optional)

→ Dressing

08 - 3 tbsp extra-virgin olive oil
09 - 1 tbsp freshly squeezed orange juice
10 - 1 tbsp freshly squeezed lemon juice
11 - 1 tsp Dijon mustard
12 - 1 tsp honey or maple syrup
13 - Salt, to taste
14 - Freshly ground black pepper, to taste

# How to Make It:

01 - In a large bowl, mix the baby spinach, mixed winter greens, thinly sliced fennel, and apple slices.
02 - Incorporate the pomegranate seeds and toasted walnuts or pecans into the salad and toss gently to combine.
03 - Whisk together olive oil, orange juice, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl or jar until fully emulsified.
04 - Drizzle the dressing over the salad mixture and toss lightly to coat all ingredients evenly.
05 - Transfer to a serving platter or individual plates and sprinkle with crumbled feta cheese if desired.
06 - Enjoy the salad fresh to preserve its vibrant textures and flavors.

# Expert Hacks:

01 -
  • It brings actual color and crunch to the table when everything else feels heavy and beige.
  • You can toss it together in the time it takes to set the table, no oven required.
  • The citrus dressing cuts through rich winter meals without weighing you down.
02 -
  • Toast the nuts in a dry skillet over medium heat for about three minutes, watching closely, because they go from golden to burnt in seconds.
  • Dress the salad just before serving or the greens will wilt and lose their snap.
  • If youre prepping ahead, keep the dressing separate and toss everything together at the last minute.
03 -
  • Run a knife along the inside of the pomegranate over a bowl of water, the seeds sink and the white pith floats, making cleanup effortless.
  • Use a mandoline to slice the fennel and apple uniformly, it makes the salad look restaurant-quality with half the effort.
  • Chill your salad bowl for ten minutes before assembling, it keeps everything crisp longer.

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