Pomegranate Pecan Salad Vinaigrette (Print View)
Vibrant salad featuring pomegranate, toasted pecans, fresh greens, and a bright vinaigrette.
# Components:
→ Salad Components
01 - 6 cups mixed salad greens (e.g., baby spinach, arugula, romaine)
02 - 1 cup pomegranate seeds (arils)
03 - 1/2 cup pecan halves, toasted
04 - 1/3 cup crumbled feta cheese
05 - 1/4 small red onion, thinly sliced
06 - 1 medium apple, thinly sliced
→ Vinaigrette Dressing
07 - 3 tablespoons extra-virgin olive oil
08 - 1 tablespoon balsamic vinegar
09 - 1 tablespoon honey or maple syrup
10 - 1 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper, to taste
# Method:
01 - In a large salad bowl, combine the mixed greens, pomegranate seeds, toasted pecans, feta cheese, thinly sliced red onion, and thinly sliced apple.
02 - In a small bowl or jar, whisk together the extra-virgin olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and freshly ground black pepper until the mixture is well emulsified.
03 - Drizzle the prepared vinaigrette over the salad ingredients just before serving. Toss gently to ensure all components are lightly coated.
04 - Serve the Pomegranate Pecan Salad immediately.
# Expert Advice:
01 -
- Uses easy to find pantry and fresh ingredients
- Ready in just 15 minutes from prep to table
- Naturally vegetarian and gluten free with easy swaps for various diets
- Every bite pops with sweet tangy nutty crisp flavors
02 -
- Naturally gluten free and vegetarian
- Full of vitamins antioxidants and healthy fats
- Easily adaptable for dairy free and vegan diets
03 -
- Always toast the pecans Do not skip this step Toasting brings out their best flavor and crunch
- Dry the greens thoroughly Wet greens make a soggy salad and the dressing will not adhere properly
- Slice the apples just before serving and toss in a little lemon juice to prevent browning