Description
A beautiful and festive salad featuring vibrant greens, pomegranate arils, toasted pecans, and creamy goat cheese, all tossed in a sweet and tangy honey mustard dressing. Perfect for holiday gatherings.
Ingredients
Scale
- For the Salad:
- 6 cups mixed salad greens (such as arugula, spinach, and romaine)
- 1/2 cup pomegranate arils
- 1/2 cup toasted pecans, roughly chopped
- 1/3 cup dried cranberries
- 1/2 cup crumbled goat cheese (or feta cheese)
- 1/2 red apple, thinly sliced (optional)
- For the Honey Mustard Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and pepper until well emulsified. Set aside.
- Assemble the salad: In a large serving bowl, combine the mixed greens, pomegranate arils, toasted pecans, dried cranberries, crumbled goat cheese, and apple slices (if using).
- Dress and serve: Drizzle the honey mustard dressing over the salad just before serving. Toss gently to coat. Serve immediately.
Notes
For a vegan version, omit the goat cheese and use a plant-based feta or omit cheese entirely. To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant.
Nutrition
- Calories: 310
- Sugar: 15g
- Fat: 24g
- Carbohydrates: 22g
- Protein: 6g