Description
A bright and celebratory salad featuring crisp winter greens, pomegranate seeds, clementines, and a dynamic honey mustard dressing.
Ingredients
Scale
- 6 cups mixed winter greens (baby spinach, arugula, frisée) — washed and spun dry
- 1 cup pomegranate seeds — ruby, juicy
- 2 small clementines or mandarins — peeled and segmented
- 1/2 small red onion — very thinly sliced
- 3 tbsp extra-virgin olive oil
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard (optional)
- 2 tbsp runny honey
- 1½ tbsp apple cider vinegar (or white wine vinegar)
- Salt and freshly ground black pepper to taste
- 3/4 cup toasted walnuts or pecans — coarsely chopped
- 4 oz crumbled feta or goat cheese
- Fresh herbs (flat-leaf parsley or chives), finely chopped, for garnish
Instructions
- Toast the nuts in a dry skillet over medium heat until fragrant and slightly browned (about 4–6 minutes). Remove to cool.
- Segment the clementines over a bowl to catch juices, reserving juice for the dressing if desired.
- Make the dressing by whisking Dijon, whole-grain mustard, honey, and vinegar in a bowl until smooth. Gradually stream in olive oil while whisking until emulsified. Season with salt and pepper.
- Place mixed greens in a large chilled bowl. Add onion and pomegranate seeds. Toss gently with two-thirds of the dressing until lightly coated.
- Arrange dressed greens on a serving platter. Nestle clementine segments, sprinkle with nuts and cheese, and scatter herbs. Drizzle remaining dressing sparingly.
Notes
Store components separately for best texture. Keep dressing in a sealed jar in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing/Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg