Winter Salad with Homemade Vinaigrette: A Seasonal Delight!
A fresh and vibrant winter salad, topped with a homemade vinaigrette, perfect for the colder months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing and Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups mixed greens (spinach, arugula, kale)
- 1 cup pomegranate seeds
- ½ cup roasted unsalted walnuts or pecans
- ½ cup crumbled feta cheese
- ¼ cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- Salt & pepper to taste
Instructions
- Rinse mixed greens under cold water and dry thoroughly.
- Preheat oven to 350°F (175°C). Spread nuts on a baking sheet and roast for 8-10 minutes until fragrant.
- In a bowl, whisk olive oil, balsamic vinegar, honey, salt, and pepper until combined.
- In a large bowl, combine greens, pomegranate seeds, roasted nuts, and feta cheese. Drizzle with vinaigrette and toss gently.
- Serve immediately on plates or a platter; garnish with additional pomegranate seeds and nuts.
Notes
- Ensure nuts do not burn while roasting; watch closely.
- Can substitute feta with a vegan cheese for a dairy-free option.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg