For the Salad:
6 cups mixed greens (baby spinach, arugula, or spring mix)
1 cup pomegranate seeds (aka arils—the jewel-like bursts of tart sweetness)
1 medium apple, thinly sliced (Honeycrisp or Fuji for crunch & sweetness)
1 medium pear, thinly sliced (Bartlett or Anjou—ripe but firm)
½ cup crumbled feta or goat cheese (salty, creamy contrast)
½ cup candied pecans or walnuts (store-bought or homemade)
¼ red onion, very thinly sliced (adds zing—soak in cold water for 5 mins to mellow if desired)
For the Dressing:
⅓ cup extra-virgin olive oil
3 tbsp balsamic vinegar (or pomegranate vinegar for extra holiday flair)
1 tbsp honey or maple syrup
1 tsp Dijon mustard (helps emulsify and adds depth)
Salt & black pepper to taste
That’s it.
No fancy tools. No obscure ingredients.
Just real food, arranged like art.
🔥 How to Make It: Step-by-Step, Soul-Warmingly
Let’s assemble this like we’re creating edible joy—one colorful layer at a time.
Step 1: Make the Dressing
In a small bowl:
Whisk together olive oil, vinegar, honey, Dijon, salt, and pepper until smooth and glossy.
Taste—it should be balanced: tangy, slightly sweet, with a hint of sharpness.
Set aside.
💡 Pro tip: Shake in a jar for effortless mixing.
Step 2: Prep the Fruit (Stop the Browning!)
Slice apples and pears just before assembling.
Toss them in a splash of lemon juice—keeps them crisp and bright.
Step 3: Build the Bowl
Spread mixed greens in a large serving bowl or platter.
Artfully arrange:
Apple & pear slices
Pomegranate seeds
Red onion
Cheese crumbles
Candied nuts
👉 Don’t toss yet! Layering keeps it picture-perfect.
Step 4: Dress & Serve
Just before serving, drizzle with dressing.
Gently toss with salad tongs or clean hands.
Serve immediately—best when fresh and crisp.
💡 Pro Tips for Next-Level Success
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