Ingredients
Scale
- 4 cups baby spinach or mixed greens
- 1 cup fresh pomegranate seeds
- 1 cup fresh cranberries (or dried cranberries)
- 1 medium apple, thinly sliced (such as Gala or Granny Smith)
- ½ cup candied pecans or walnuts
- ½ cup crumbled feta cheese (optional)
- ¼ cup red onion, thinly sliced (optional)
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ cup olive oil
- Salt and pepper to taste
Instructions
- Wash and dry the spinach or mixed greens thoroughly.
- Core and thinly slice the apple.
- Prepare the pomegranate seeds and cranberries.
- Optional: Toast the candied pecans or walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then let cool.
- In a small bowl or jar, whisk together honey, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper until smooth.
- In a large salad bowl, combine greens, pomegranate seeds, cranberries, apple slices, toasted nuts, and feta (if using).
- Drizzle the honey mustard dressing over the salad and toss gently until evenly coated.
- Serve immediately as a refreshing and colorful side dish or starter.
Notes
- You can adjust the sweetness or tanginess of the dressing by adding more honey or vinegar to taste.
- Use any seasonal fruits or nuts of your choice for variety.
- Optional: Add crumbled goat cheese instead of feta for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: 30 minutes meals
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 200-250 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg