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–+ servings

Harvest Salad with Pomegranates for a Flavorful Fall Boost

This Harvest Salad with Pomegranates is a refreshing and visually stunning dish perfect for fall gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Mixed Greens A combination of spinach, arugula, and kale.
  • 1 cup Pomegranate Seeds Provides a burst of sweet-tart flavor.
  • 1/2 cup Candied Pecans Can substitute with walnuts or almonds.
  • 1/2 cup Feta Cheese Crumbled for a creamy texture.
  • 1 medium Cucumber Diced; use Persian cucumbers for sweetness.
For the Dressing
  • 1/4 cup Olive Oil Extra virgin for richer flavor.
  • 2 tablespoons Balsamic Vinegar Pomegranate balsamic adds extra flavor.
  • 1 teaspoon Honey Adjust to taste.
  • 1 teaspoon Dijon Mustard Adds a slight kick.
  • to taste Salt Freshly cracked.
  • to taste Pepper Freshly cracked.

Equipment

  • large salad bowl
  • small frying pan
  • Whisk
  • salad spinner

Method
 

Step-by-Step Instructions
  1. Rinse mixed greens under cool running water for about 2 minutes. Pat dry and place in a large salad bowl.
  2. Dice cucumber into small pieces and fold into the bowl with greens. Add pomegranate seeds.
  3. Toast candied pecans in a small frying pan for 3-5 minutes until fragrant. Sprinkle over salad with crumbled feta.
  4. Combine olive oil, balsamic vinegar, honey, and Dijon mustard in a bowl. Whisk until emulsified.
  5. Drizzle dressing over salad and toss gently for 1 minute until well-coated.
  6. Season with salt and pepper to taste. Serve immediately or chill for up to 30 minutes.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 5gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 15mgSodium: 320mgPotassium: 350mgFiber: 3gSugar: 8gVitamin A: 30IUVitamin C: 25mgCalcium: 100mgIron: 2mg

Notes

Use the freshest ingredients for the best flavor and texture. Store leftovers in an airtight container for up to 3 days, keeping dressing separate until serving.

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