Winter Salad with Pomegranate (Print version)

Crisp winter greens tossed with pomegranate, toasted nuts, and zesty citrus dressing.

# Ingredient List:

→ Salad

01 - 3.5 oz baby spinach leaves
02 - 3.5 oz mixed winter greens (kale, arugula, chicory), chopped
03 - 1 small fennel bulb, thinly sliced
04 - 1 small apple, cored and thinly sliced
05 - 3.5 oz pomegranate seeds (about 1 medium pomegranate)
06 - 1.4 oz toasted walnuts or pecans, roughly chopped
07 - 1.4 oz feta cheese, crumbled (optional)

→ Dressing

08 - 3 tbsp extra-virgin olive oil
09 - 1 tbsp freshly squeezed orange juice
10 - 1 tbsp freshly squeezed lemon juice
11 - 1 tsp Dijon mustard
12 - 1 tsp honey or maple syrup
13 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - In a large bowl, mix spinach, mixed winter greens, fennel slices, and apple slices.
02 - Incorporate pomegranate seeds and toasted nuts, tossing gently to combine.
03 - Whisk olive oil, orange juice, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
04 - Drizzle the dressing over the salad and toss lightly to evenly coat all ingredients.
05 - Transfer to serving dishes and sprinkle with crumbled feta cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • It brings actual color and crunch to the table when everything else feels heavy and beige.
  • The citrus dressing cuts through winter fatigue without being fussy or complicated.
02 -
  • Don't dress the salad until you're ready to serve or the greens will go soggy and sad.
  • If your pomegranate seeds taste bland, you got a dud fruit, so taste one before you commit the whole batch.
03 -
  • Use a mandoline to slice the fennel paper-thin so it's tender and doesn't dominate every bite.
  • If your pomegranate is stubborn, score it and break it apart underwater to avoid the mess and flying seeds.

Return