Winter Greens with Pomegranate (Print View)
Mixed winter greens complemented by a tangy pomegranate dressing with nuts and jewel-like seeds.
# What You'll Need:
→ Greens
01 - 6 cups mixed winter greens (kale, baby spinach, arugula, Swiss chard), washed and torn
→ Vinaigrette
02 - 3 tablespoons pomegranate juice
03 - 1 tablespoon red wine vinegar
04 - 1 teaspoon Dijon mustard
05 - 1 teaspoon honey or maple syrup
06 - 1/4 teaspoon sea salt
07 - 1/8 teaspoon freshly ground black pepper
08 - 3 tablespoons extra virgin olive oil
→ Toppings
09 - 1/2 cup pomegranate seeds
10 - 1/4 cup toasted walnuts or pecans, roughly chopped
11 - 1/4 cup crumbled feta or goat cheese (optional)
# Step-by-Step Directions:
01 - Whisk together pomegranate juice, red wine vinegar, Dijon mustard, honey, sea salt, and black pepper in a small bowl. Slowly drizzle in olive oil while whisking until emulsified.
02 - Place winter greens in a large salad bowl. Drizzle with vinaigrette and toss gently to coat evenly.
03 - Sprinkle salad with pomegranate seeds, toasted nuts, and crumbled cheese if desired.
04 - Serve immediately, ensuring freshness and optimal texture.
# Expert Suggestions:
01 -
- A restaurant-quality salad that comes together in 15 minutes, no cooking required
- The pomegranate vinaigrette is tangy-sweet perfection that works with almost any greens you have on hand
- Jewel-like pomegranate seeds and toasted nuts add enough texture and richness to make it feel like a celebration salad, not just something green on your plate
02 -
- Pomegranate seeds can be bitter if you include too much of the white pith, so take a moment to separate them cleanly. It's meditative, actually.
- Don't dress the salad more than 10 minutes before serving, or the greens will start to wilt and soften. This is a fresh, immediate kind of salad.
- The vinaigrette tastes even better if you make it 30 minutes ahead and let it sit—the flavors deepen and become more integrated.
03 -
- Toast your nuts in a dry skillet over medium heat for just 2 to 3 minutes—you want them fragrant and golden, not dark and burnt. Set a timer because this happens faster than you expect.
- Make the vinaigrette in a mason jar and shake it vigorously instead of whisking in a bowl. You'll get better emulsification and it stores beautifully for next time.
- If you're serving a crowd, keep the greens, vinaigrette, and toppings separate until the last moment, then dress and toss everything together right before plating.