Ingredients
- Mixed greens (5-6 cups): A mix of arugula, spinach, and baby kale works great for flavor and texture.
- Pomegranate seeds (½ cup): The little bursts of juice add a sweet, tart flavor.
- Fresh cranberries (½ cup): For a bright, tangy pop of flavor.
- Goat cheese or feta (½ cup): Adds creaminess and a bit of tang, making the salad rich and satisfying.
- Toasted pecans (¼ cup): These add a nutty crunch that balances the sweetness of the fruit.
- Cucumber (1 medium): Thinly sliced for some added freshness.
- Red onion (¼ small): Thinly sliced for a mild bite.
- Dried cranberries (¼ cup): For a little extra sweetness.
- Balsamic glaze (¼ cup): A sweet-tart dressing that adds depth and ties everything together.
- Olive oil (2 tablespoons): For drizzling over the salad.
- Salt and pepper: To taste, for seasoning the dressing.
Instructions
- Prepare the Greens
- Start by washing your mixed greens thoroughly. It’s essential to make sure there’s no grit or dirt, especially if you’re using arugula or kale. After washing, spin them dry in a salad spinner or gently pat them dry with paper towels.
- Once dry, place the greens in a large salad bowl, allowing them to spread out for easy mixing later.
- Add the Fresh Vegetables
- Thinly slice the cucumber into rounds, keeping the skin on for extra crunch and nutrients. Add the slices to the salad bowl.
- Thinly slice the red onion, using about a quarter of the onion. You can soak the slices in ice water for a few minutes to mellow out the flavor, especially if you prefer a milder onion taste. Add these to the salad as well.
- Prepare the Fruit
- For the pomegranate seeds, slice the pomegranate in half and carefully remove the seeds. If you’ve never done this before, I recommend watching a quick tutorial for the best method, but the seeds add such a festive touch to the salad! Sprinkle them generously over the greens.
- Add the fresh cranberries and the dried cranberries to the mix. The fresh cranberries will add a tartness that contrasts beautifully with the sweetness of the dried ones.
- Toast the Pecans
- In a small skillet, toast the pecans over medium heat for about 5 minutes. Keep an eye on them, stirring frequently to avoid burning. You’ll know they’re done when they smell fragrant and have a light golden-brown color. Add these to the salad for a delicious crunch.
- Crumble the Cheese
- Crumble the goat cheese or feta over the top of the salad. The creaminess of the cheese adds a luxurious texture to each bite, balancing the sweetness of the fruits and the tang of the dressing.
- Prepare the Dressing
- In a small bowl, combine the balsamic glaze and olive oil. Stir gently to mix them together, adding a pinch of salt and pepper to taste.
- If you prefer a thicker dressing, you can use more balsamic glaze. If you want a lighter version, reduce the amount of olive oil. The key is to find a balance that suits your taste.
- Toss and Serve
- Drizzle the dressing over the salad just before serving, tossing everything together gently. Make sure the ingredients are evenly coated with the dressing but avoid overmixing, as you want to preserve the integrity of the fruits and nuts.
- Once mixed, serve immediately, and enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 8
- Calories: 250
- Fat: 15g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 3g