Festive Christmas Salad with Pomegranate Vinaigrette
Total Time:25 minutes
Ingredients
6 cups mixed baby greens or arugula
1/2 cup pomegranate arils
1 large pear, thinly sliced
1/2 cup pecans, roughly chopped
1/3 cup goat cheese or feta, crumbled
1/4 cup extra virgin olive oil
2 tablespoons pomegranate juice
1 tablespoon apple cider vinegar
1 tablespoon honey or maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Place the chopped pecans in a small dry skillet over medium heat. Toast them for about 3 to 5 minutes, stirring frequently, until they become fragrant and slightly golden brown. Remove them from the heat immediately to prevent burning and let them cool completely before adding them to the greens.
In a small jar or glass bowl, combine the extra virgin olive oil, pomegranate juice, apple cider vinegar, honey, salt, and black pepper. Whisk the mixture vigorously or close the jar lid and shake until the dressing is well emulsified and the honey is fully incorporated. Taste and adjust the seasoning if you prefer more sweetness or tang.
Wash and thoroughly dry your mixed greens using a salad spinner to ensure the dressing clings to the leaves. Thinly slice the pear just before assembling to prevent it from browning. If you are preparing this in advance, toss the pear slices in a little lemon juice to keep them bright and fresh.
In a large serving bowl or on a wide platter, layer the mixed greens. Arrange the pear slices over the top in a decorative pattern. Sprinkle the toasted pecans, pomegranate arils, and crumbled goat cheese evenly across the bed of greens.
Right before you are ready to sit down for dinner, drizzle the pomegranate vinaigrette over the salad. Use salad tongs to gently toss everything together so each leaf is lightly coated, then serve immediately while the greens are crisp and the pears are juicy.
