Description

This vibrant Winter Salad with Tangy Homemade Vinaigrette combines fresh mixed greens with crisp apple slices, juicy pomegranate seeds, crunchy candied nuts, and creamy goat cheese, all tossed in a zesty and slightly sweet vinaigrette. Perfect for a light, refreshing meal or a healthy side, this salad offers a delightful mix of textures and flavors that celebrate the best of winter produce.

Ingredients

Scale

For the Salad

6 cups mixed greens (spinach, arugula, or kale)
1 large apple, thinly sliced
1/2 cup pomegranate seeds
1/3 cup candied pecans or walnuts
1/4 cup crumbled goat cheese or feta
1/4 cup thinly sliced red onion

For the Tangy Vinaigrette

1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Prepare the Salad Base: Rinse and dry the mixed greens thoroughly. Place them in a large salad bowl. Add the thinly sliced apple, pomegranate seeds, candied pecans or walnuts, crumbled goat cheese or feta, and thinly sliced red onion on top of the greens.
Make the Vinaigrette: In a small bowl or jar, combine the olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper. Whisk vigorously or shake the jar until the dressing is emulsified and smooth.
Toss the Salad: Drizzle the vinaigrette over the salad just before serving. Gently toss all ingredients together to evenly coat the salad with the tangy dressing, making sure not to bruise the apples or greens.
Serve Immediately: Serve the salad fresh to enjoy the crisp textures and vibrant flavors. Optionally, garnish with extra candied nuts or additional cheese for presentation.

Notes

For a vegan version, substitute the goat cheese or feta with a plant-based cheese or omit it entirely.
If pomegranate seeds are not available, dried cranberries or fresh pomegranate arils can be used as alternatives.
Adjust the sweetness of the vinaigrette by varying the amount of honey or maple syrup according to taste.
To make candied nuts at home, gently cook nuts with sugar and a bit of water on the stovetop until caramelized, then let them cool before adding to the salad.
This salad is best served immediately to maintain crispness but can be prepped in stages, keeping the dressing separate until ready to serve.