Description
This Festive Pomegranate Walnut Salad is a vibrant and refreshing blend of spring mix greens, sweet persimmons, crunchy walnuts, jewel-like pomegranate seeds, and tangy feta cheese. Tossed with a homemade honey mustard dressing, this salad perfectly balances sweet, tart, and savory flavors, making it an ideal choice for holiday meals or any special occasion.
Ingredients
Scale
Salad Ingredients
- 10 ounces spring mix salad greens
- 2 persimmons, peeled and chopped into ½ inch pieces
- ⅔ cup walnuts, chopped
- 1 cup pomegranate seeds
- ½ cup feta cheese, crumbled
Honey Mustard Salad Dressing
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon salt (or more to taste)
- ¼ teaspoon ground black pepper
Instructions
- Prepare the Dressing: In a small bowl, whisk together honey, Dijon mustard, olive oil, apple cider vinegar, lemon juice, salt, and black pepper until smooth and well combined.
- Combine the Salad Base: In a large salad bowl, add the spring mix salad greens, chopped persimmons, chopped walnuts, and pomegranate seeds. Gently toss them together to distribute the ingredients evenly.
- Add the Cheese: Sprinkle the crumbled feta cheese over the salad, reserving some for garnish if desired.
- Toss with Dressing: Drizzle the prepared honey mustard dressing over the salad. Toss gently but thoroughly to coat the salad ingredients evenly with the dressing.
- Serve: Transfer the salad to serving plates or bowls and garnish with any reserved feta cheese or additional pomegranate seeds as desired. Serve immediately for best freshness and texture.
Notes
- For added texture and flavor, toast the walnuts lightly before adding them to the salad.
- Use ripe but firm persimmons to avoid a mushy texture.
- This salad is best served fresh; prepare the dressing just before serving to prevent the greens from wilting.
- To make it vegan, omit the feta cheese or substitute with a vegan cheese alternative.
