Description
A vibrant winter salad with baby greens, sweet pomegranate seeds, crunchy maple walnuts, and tangy feta—finished with a maple lemon vinaigrette for the perfect holiday side.
Ingredients
Maple Walnuts:
1 tsp extra virgin olive oil
½ cup raw walnuts
½ tbsp maple syrup
Pinch of sea salt
Maple Lemon Dressing:
3 tbsp extra virgin olive oil
2 tbsp maple syrup
2 tbsp white balsamic vinegar (or apple cider vinegar)
2 tbsp lemon juice (about ½ small lemon)
1 tbsp Dijon mustard
1 garlic clove, finely minced
1 tsp lemon zest
¼ tsp sea salt
¼ tsp coarse black pepper
Salad:
5 oz baby greens (arugula, spinach, baby romaine, or spring mix)
⅔ cup pomegranate arils (about ½ large pomegranate)
½ cup crumbled feta
¼ cup thinly sliced red onion (about ¼ small onion)
½ cup maple walnuts (from recipe above)
Instructions
Prepare Maple Walnuts:
Heat olive oil in a skillet over medium heat. Add walnuts and toast for 2–3 minutes, stirring, until fragrant (but not browned).
Stir in maple syrup and cook until syrup thickens and coats walnuts. Sprinkle with sea salt, then transfer to parchment to cool. Chop if desired.
Make Dressing:
Combine olive oil, maple syrup, vinegar, lemon juice, Dijon mustard, garlic, lemon zest, salt, and pepper in a sealed jar. Shake until smooth.
Assemble Salad:
Place greens in a serving bowl. Top with red onion, pomegranate arils, feta, and maple walnuts.
Dress and Serve:
Drizzle with desired amount of dressing (or serve on the side).
Notes
Greens Tip: Baby arugula has a stronger bite; romaine or spinach give a milder base.
Storage: Keep salad and dressing separate until ready to serve to prevent soggy greens.
Make Ahead: Dressing can be stored in the fridge for up to 2 weeks.
Variations: Try goat cheese instead of feta, or pecans instead of walnuts.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish
- Method: Tossing, No-Cook (except walnuts)
- Cuisine: American