This Pomegranate Salad is a delightful holiday salad for Thanksgiving and Christmas. Spring mix, apples, pomegranate seeds, blue cheese, candied pecan, and pepitas combine to make a fantastic festive salad.
Servings: 6 people
Liquid measuring cup
- ¼ cup extra virgin olive oil
- 2 Tablespoons apple cider vinegar
- 1 garlic clove minced
- 2 Tablespoons honey
- ½ teaspoon dijon mustard
- Salt and pepper to taste
- 12 ounces salad greens spring mix, spinach, or your favorite mix
- 3 medium honeycrisp apples
- 1 Tablespoon lemon juice for apples
- 1 pomegranate or 1 cup pomegranate arils seeds
- ¼ -½ cup blue or feta cheese crumbled
- 1 cup toasted or candied pecans **see notes
- 2 Tablespoons pepitas
Cook candied pecans, if using (see notes below).
Add the mixed greens to large bowl or serving platter.
Thinly slice the apples and toss them with lemon juice to coat well.
Cut pomegranate and remove the seeds. See notes below on how to cut a pomegranate.
Add apples and pomegranate seeds to the salad.
Sprinkle the salad with pecans, pepitas (if using) and cheese crumbles.
Candied Pecans: To make candied pecans you’ll need 2 tablespoons unsalted butter, 2 tablespoons sugar, and 1 teaspoon ground cinnamon. Melt the butter in a skillet over low heat, add remaining ingredients and cook stirring frequently until pecans begin to toast and have an aroma, about 3-5 minutes.
Pomegranate: To cut the pomegranate, score the top with a sharp knife and remove it. Then score down 2 opposite sides, and gently pull the pomegranate into pieces and remove the seeds.
Serving: 2cups | Calories: 312kcal | Carbohydrates: 23g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 100mg | Potassium: 317mg | Fiber: 4g | Sugar: 16g | Vitamin A: 746IU | Vitamin C: 19mg | Calcium: 58mg | Iron: 1mg