Description
A refreshing and vibrant winter salad featuring mixed greens, crisp apple slices, pomegranate seeds, candied nuts, and creamy goat cheese, all tossed in a tangy homemade vinaigrette made with apple cider vinegar, Dijon mustard, and honey. This balanced salad brings a burst of flavor and texture perfect for a light lunch or a festive side dish.
Ingredients
Scale
Salad
- 6 cups mixed greens (spinach, arugula, or kale)
- 1 large apple, thinly sliced
- 1/2 cup pomegranate seeds
- 1/3 cup candied pecans or walnuts
- 1/4 cup crumbled goat cheese or feta
- 1/4 cup thinly sliced red onion
Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the produce: Wash and dry the mixed greens thoroughly. Thinly slice the apple and red onion, preparing all fresh ingredients ready for assembly.
- Make the vinaigrette: In a small bowl or jar, combine the olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), salt, and black pepper. Whisk or shake vigorously until the dressing is emulsified and smooth.
- Assemble the salad: In a large salad bowl, add the mixed greens, apple slices, pomegranate seeds, candied nuts, crumbled goat cheese, and red onion slices. Pour the vinaigrette over the salad just before serving.
- Toss and serve: Gently toss the salad to evenly coat all ingredients with the vinaigrette. Serve immediately to enjoy the fresh textures and flavors at their peak.
Notes
- For a vegan version, substitute goat cheese with a plant-based cheese alternative and use maple syrup instead of honey.
- Candied nuts can be prepared at home by tossing nuts in a little sugar and toasting them, or purchased pre-made for convenience.
- Adjust the amount of vinaigrette to taste, start with less and add more if needed to avoid overdressing.
- This salad is best eaten fresh but the dressing can be made ahead and stored in the fridge for up to a week.