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A visual of a fresh pomegranate salad, vibrant with color and texture.

Classic Pomegranate & Mixed Greens Salad

A refreshing and vibrant salad featuring the sweet-tart burst of pomegranate arils, crunchy pecans, salty feta, and a tangy balsamic vinaigrette.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 large Pomegranate for its beautiful arils
  • 5 ounces Mixed Greens such as spring mix, baby spinach, or arugula
  • 1/2 cup Toasted Pecans or walnuts for a slightly different nuttiness
  • 1/4 cup Feta Cheese adds a salty tang
  • 1/4 small Red Onion for a subtle bite
Dressing
  • 3 tablespoons Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • 1/2 teaspoon Dijon Mustard
  • 1/2 teaspoon Honey or Maple Syrup optional, for a touch of sweetness in the dressing
  • Salt and Black Pepper To taste

Equipment

  • cutting board
  • large bowl
  • fine-mesh sieve
  • small bowl
  • large serving bowl

Method
 

Preparation
  1. Score the pomegranate, then submerge halves in water to carefully remove arils; skim off pith, drain, and pat dry.
  2. Whisk together olive oil, balsamic vinegar, Dijon mustard, honey (if using), salt, and pepper in a small bowl until well combined.
Assembly and Serving
  1. In a large serving bowl, combine mixed greens, pomegranate arils, toasted pecans, crumbled feta cheese, and thinly sliced red onion.
  2. Pour the dressing over the salad and gently toss to coat all ingredients evenly. Serve immediately.

Notes

For extra flavor, you can toast the pecans in a dry skillet over medium heat for a few minutes until fragrant. Adjust the amount of honey or maple syrup in the dressing to your sweetness preference. This salad is best served fresh for optimal texture and flavor.