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- 4 cups mixed greens (spinach, arugula, kale) - 1 cup pomegranate seeds - 1 medium orange, segmented - 1/2 cup toasted pecans, chopped - 1/2 cup feta cheese, crumbled - 1/4 red onion, thinly sliced - 1 ripe avocado, diced - 2 tablespoons extra virgin olive oil - 1 tablespoon balsamic vinegar - 1 teaspoon honey - Salt and freshly cracked black pepper The mixed greens form a fresh base that adds crunch. Pomegranate seeds bring a burst of sweetness. The orange segments add juicy flavor, while pecans give a nice crunch. Feta cheese adds creaminess, and red onion offers a sharp bite. Diced avocado brings richness and smoothness to the salad. You can add grilled chicken or shrimp for protein. Use walnuts instead of pecans for a different crunch. Try goat cheese in place of feta for a tangy twist. If you dislike red onion, use green onions or leave it out. This salad is high in vitamins and healthy fats. The greens provide fiber and iron. Pomegranate seeds offer antioxidants. Pecans add healthy fats, and feta cheese gives calcium and protein. One serving has around 300 calories, making it a light and nutritious option. This vibrant salad not only looks good but also nourishes your body. Enjoy! {{ingredient_image_2}} Start by grabbing a big salad bowl. Add 4 cups of mixed greens. I like using spinach, arugula, and kale. Make sure the greens are clean and dry. This helps them stay crisp. A vibrant base makes the salad pop! Now, let’s build the layers. First, sprinkle 1 cup of pomegranate seeds over the greens. Next, add 1 medium orange, cut into small pieces. This brings freshness and sweetness. Then, toss in 1/2 cup of chopped, toasted pecans for a nice crunch. After that, crumble 1/2 cup of feta cheese on top for creaminess. Finish this layer with 1/4 of a red onion, thinly sliced, to add a sharp bite. Now, for the last layer, add 1 ripe avocado. Cut it into cubes and scatter them gently over the salad. The avocado adds richness and texture, making every bite special. For the dressing, take a small bowl. Whisk together 2 tablespoons of extra virgin olive oil and 1 tablespoon of balsamic vinegar. Add 1 teaspoon of honey for a hint of sweetness. Don’t forget to sprinkle in salt and freshly cracked black pepper. This dressing ties all the flavors together. Before serving, drizzle the dressing over the salad. Toss everything gently so you don’t mash the avocado. Taste it and add more salt or pepper if needed. Enjoy your fresh and vibrant Pomegranate Winter Salad! To make your Pomegranate Winter Salad shine, start with fresh greens. Wash and dry 4 cups of mixed greens well. This keeps your salad crisp. Next, chop one ripe avocado. Cut it into small cubes. Be gentle with the avocado to keep it intact. For the red onion, slice a quarter thinly. Thin slices give a nice bite. Segment one medium orange into pieces. This adds sweetness and color. Lastly, sprinkle in 1 cup of pomegranate seeds. They bring a burst of flavor and crunch. When it’s time to toss, use a large bowl. This gives you more space to mix. Drizzle your dressing over the top just before serving. Toss it gently. Aim to coat everything evenly without squishing the avocado. Use two large spoons to lift and turn the salad. This keeps the layers intact. If you see some ingredients stuck together, gently separate them. A good toss helps blend flavors well. To boost flavor, seasoning is key. Use 2 tablespoons of extra virgin olive oil and 1 tablespoon of balsamic vinegar for your dressing. Add 1 teaspoon of honey for a hint of sweetness. Finish with salt and freshly cracked black pepper. Taste your salad after tossing. Adjust seasoning to match your liking. A little extra salt or pepper can make a big difference. If you want more zing, add a squeeze of fresh lemon juice. This brightens up the flavors and complements the pomegranate. Pro Tips Ingredient Freshness: Always use fresh ingredients for the best flavor and nutrition. Opt for in-season produce when possible. Avocado Ripeness: Ensure your avocado is ripe but not overripe. A perfectly ripe avocado adds creaminess without turning mushy. Pecan Toasting: Toast your pecans lightly before adding them to the salad to enhance their flavor and crunch. Just a few minutes in a dry skillet will do. Dressing Balance: Adjust the sweetness of your dressing by varying the amount of honey. Taste as you go to find the perfect balance for your palate. {{image_4}} You can change this salad based on what you have. Use seasonal fruits like sliced apples or pears instead of oranges. You can also try using walnuts or almonds instead of pecans for a different crunch. If you want a milder flavor, swap feta for goat cheese. For greens, consider using romaine or a spring mix if you cannot find kale or arugula. The dressing can change the whole salad. Instead of balsamic vinegar, you can use lemon juice for a fresh taste. A yogurt-based dressing also adds creaminess. For a spicy kick, try adding a bit of Dijon mustard to your oil and vinegar mix. Experiment with herbs like thyme or dill to give your dressing a new twist. If you want to make this salad more filling, add protein. Grilled chicken or shrimp works great. For a vegetarian option, add chickpeas or black beans. You can also toss in some quinoa for extra texture and nutrients. These additions will transform your salad into a full meal that satisfies your hunger. To store leftover salad, place it in an airtight container. This keeps the greens crisp and fresh. If you have dressing left, store it separately. The dressing can make greens soggy if combined. Use the salad within two days for best taste. Keep mixed greens in a dry, cool place. Wrap them in a paper towel to absorb moisture. Store pomegranate seeds in a sealed container in the fridge. This helps them stay juicy. For pecans, keep them in a sealed bag at room temperature. They last longer that way. If you want to warm up any added ingredients, like the pecans, use a dry skillet. Heat them over low heat for about three minutes. This brings back their crunch. Avoid reheating the salad itself. It’s best enjoyed cold and fresh! Yes, you can prepare parts of this salad ahead of time. Keep the mixed greens separate from the other ingredients. This keeps the greens fresh and crisp. You can chop the toppings like pomegranate seeds, orange segments, and avocado in advance. Just wait to mix them in until right before serving. This way, your salad stays vibrant and tasty. If you can't find pomegranate seeds, try using dried cranberries or blueberries. These fruits add a sweet and tart flavor. You can also use sliced apples or grapes for a different twist. Each of these options keeps the salad fresh and enjoyable. Yes, Pomegranate Winter Salad is great for meal prep! Prepare the base with mixed greens and add toppings each day. Store the dressing in a separate container to keep everything fresh. This helps you enjoy a healthy meal all week without losing flavor or texture. The Pomegranate Winter Salad is a bright, healthy choice for your meals. We covered key ingredients, step-by-step prep, and tips for great flavor. Remember to try different add-ins and dressings to suit your taste. Storage is easy, so leftovers last well. With these ideas, you can enjoy a fresh dish all winter. Enjoy creating your unique salad!

Pomegranate Winter Salad

A vibrant and refreshing salad featuring mixed greens, pomegranate seeds, orange segments, and a creamy avocado dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 cups mixed greens (a blend of spinach, arugula, and kale)
  • 1 cup pomegranate seeds
  • 1 medium orange, segmented into bite-sized pieces
  • 0.5 cup toasted pecans, chopped
  • 0.5 cup feta cheese, crumbled
  • 0.25 medium red onion, thinly sliced
  • 1 ripe avocado, diced into cubes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • to taste salt and freshly cracked black pepper

Instructions
 

  • Begin by preparing a large salad bowl and placing the mixed greens as the vibrant base of your salad. Ensure the greens are washed and dried thoroughly for maximum crunch.
  • Next, evenly scatter the pomegranate seeds, orange segments, toasted pecans, crumbled feta, and the thinly sliced red onion over the bed of greens.
  • Now, atop the colorful salad, add the diced avocado, which will introduce a lovely creaminess and richness to the mix.
  • In a separate small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, and a sprinkle of salt and pepper.
  • Just before serving, drizzle the dressing over the salad and gently toss it to ensure all ingredients are evenly combined and coated.
  • Give the salad a taste and adjust the seasoning with more salt or pepper as needed for your preference.

Notes

For an elegant touch, serve in wide shallow bowls and garnish with extra pomegranate seeds and fresh mint.
Keyword healthy, pomegranate, salad, winter