Festive Christmas Salad with Pomegranate Vinaigrette
Total Time:20 minutes
Ingredients
5 ounces fresh baby spinach or mixed spring greens
1 cup fresh pomegranate arils
1 large Granny Smith apple, thinly sliced into wedges
1/2 cup walnut halves, lightly toasted
1/4 cup crumbled feta cheese
1/4 cup extra virgin olive oil
2 tablespoons pomegranate juice
1 tablespoon apple cider vinegar
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Instructions
In a small glass jar or bowl, combine the extra virgin olive oil, pomegranate juice, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Whisk the mixture vigorously or shake the jar until the ingredients are fully emulsified and the dressing is smooth. Taste and adjust the seasoning if you prefer a little more sweetness or tang.
Place the walnut halves in a small dry skillet over medium heat. Toast them for about 3 to 5 minutes, tossing frequently, until they become fragrant and slightly golden. Remove them from the heat immediately and let them cool so they do not wilt the greens when added to the bowl.
Wash the spinach or mixed greens thoroughly and spin them dry in a salad spinner. Slice the apple into thin wedges, removing the core. If you are not serving the salad immediately, you can toss the apple slices in a tiny bit of lemon juice to prevent them from browning too quickly.
Place the dried greens in a large decorative serving bowl or on a wide platter. Scatter the apple slices, toasted walnuts, and feta cheese evenly over the top. Sprinkle the pomegranate arils across the salad to give it that iconic festive red and green look.
Just before serving, drizzle the pomegranate vinaigrette over the salad. Use salad tongs to gently toss the ingredients so that every leaf is lightly coated with the dressing. Serve immediately while the apples are crisp and the greens are fresh.
