Description
A bright and crunchy salad featuring sweet pomegranate arils, creamy avocado, and a tangy honey mustard dressing, perfect for holiday tables.
Ingredients
- 10–12 cups mixed greens (baby spinach, arugula, and butter lettuce)
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 3 tbsp apple cider vinegar or lemon juice
- 1/3 cup extra-virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 cup chopped walnuts or pecans
- 1 cup pomegranate arils
- 1/2 cup crumbled feta (optional)
- 1 sliced avocado
Instructions
- Wash and dry the mixed greens thoroughly.
- Whisk together the Dijon mustard, honey, apple cider vinegar or lemon juice, and extra-virgin olive oil. Season with salt and black pepper.
- Toast the chopped walnuts or pecans at 350°F (175°C) for 6–8 minutes until fragrant.
- In a large bowl, toss the greens with a small amount of dressing (about 3–4 tablespoons).
- Fold in the pomegranate arils, feta (if using), sliced avocado, and toasted nuts.
- Toss gently and serve immediately to preserve texture.
Notes
Store dressing in the refrigerator for up to 7 days. Keep pomegranate arils and nuts in airtight containers for freshness. Do not freeze the assembled salad.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: No-cook assembly with toasted nuts
- Cuisine: American