Description
Discover a Healthy Winter Salad with Pomegranate that’s vibrant and packed with flavor. My simple recipe brings a festive touch to any meal.
Ingredients
Scale
- Fresh & Crisp Base:
- 5 oz (about 5 cups) mixed greens (spinach, arugula, or spring mix)
- 1/4 red onion, thinly sliced
- 1/2 cucumber, diced or sliced
- Vibrant Fruits & Nuts:
- 1 large pomegranate, arils separated
- 1/2 cup walnuts or pecans, toasted and roughly chopped
- Zesty Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon maple syrup or honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- 1/4 cup crumbled feta cheese (optional, omit for vegan)
- 2 tablespoons fresh mint leaves, roughly torn
Instructions
- Prep Your Greens & Veggies:: Okay, first things first, get those greens washed and spun dry. Nobody wants a soggy salad, right? Then thinly slice your red onion – I aim for almost translucent slices. If you’re sensitive to raw onion, a quick 10-minute soak in ice water can take some of the bite out, though I usually don’t bother because I love that sharp contrast. Next, cube or slice your cucumber; I like little half-moons. This is where I sometimes get distracted and chop things too big, so focus, me!
- Toast Those Nuts:: This step is non-negotiable for me. Grab a dry skillet, toss in your walnuts or pecans, and toast them over medium heat for about 3-5 minutes, stirring often. You’ll start to smell that amazing, warm, nutty aroma. Don’t walk away! They go from perfectly golden to burnt in a blink, and I’ve had many a smoky kitchen incident learning that lesson. Once they’re fragrant, take them off the heat and let them cool down. This makes a huge difference in the Healthy Winter Salad with Pomegranate flavor profile.
- Seed Your Pomegranate:: Alright, pomegranate time! This can be a bit messy, so I have a little trick: cut the pomegranate in half, then hold one half cut-side down over a large bowl of water. Gently tap the back with a wooden spoon, and the arils will fall out into the water. The white pith floats, and the arils sink! Skim off the pith, drain the arils, and boom—beautiful, juicy gems ready to go. My kitchen counter usually looks like a crime scene after this step, but it’s all part of the fun, right?
- Whip Up the Dressing:: In a small bowl, whisk together your olive oil, fresh lemon juice, maple syrup (or honey), and Dijon mustard. Give it a good whisk until it’s emulsified and looks slightly creamy. Taste it! This is your chance to adjust – maybe a little more lemon for zing, or a tiny bit more maple for sweetness. I always make a little extra because I love a well-dressed salad, but you don’t want to drown your beautiful Healthy Winter Salad with Pomegranate either.
- Assemble Your Salad Bowl:: Now for the fun part! In a large serving bowl, combine your mixed greens, sliced red onion, and cucumber. Add about half of your pomegranate arils and half of your toasted nuts. I usually hold back some for garnishing later because it just looks prettier. This is where I sometimes get a little too eager and just dump everything in, but a little layering makes it look so much more appealing.
- Dress and Serve Your Healthy Winter Salad with Pomegranate:: Just before serving, drizzle the dressing over the salad. Toss gently to coat everything evenly. You want everything lightly kissed by the dressing, not swimming in it. Finally, sprinkle the remaining pomegranate arils, toasted nuts, crumbled feta, and fresh mint leaves over the top. The colors just pop! This Healthy Winter Salad with Pomegranate is best served immediately when the greens are crisp and the flavors are at their brightest. Enjoy your vibrant creation!