Save A festive, vibrant salad featuring juicy pomegranate seeds, creamy feta, and fresh herbs, artfully arranged in a wreath shape perfect for holiday celebrations.
This salad became a holiday favorite in my family because it brings freshness and flair to the table effortlessly.
Ingredients
- Greens: 5 cups mixed baby greens (such as arugula, baby spinach, and baby kale) 1 cup fresh flat-leaf parsley leaves
- Cheese: 3/4 cup crumbled feta cheese
- Fruits & Nuts: 1 cup pomegranate seeds (arils) 1/3 cup toasted pecans or walnuts, roughly chopped
- Dressing: 3 tbsp extra-virgin olive oil 1 tbsp balsamic vinegar 1 tsp honey 1 tsp Dijon mustard Salt and freshly ground black pepper, to taste
- Garnish: Zest of 1 lemon (optional) Fresh mint leaves (optional)
Instructions
- Step 1:
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to make the dressing. Set aside.
- Step 2:
- On a large round serving platter, arrange the mixed greens and parsley in a circular wreath shape, leaving an empty space in the center.
- Step 3:
- Sprinkle crumbled feta evenly over the greens.
- Step 4:
- Scatter pomegranate seeds and toasted nuts over the wreath.
- Step 5:
- Drizzle the salad evenly with the prepared dressing just before serving.
- Step 6:
- Garnish with lemon zest and fresh mint leaves if desired.
Save Sharing this salad at holiday gatherings always brings smiles and compliments from family and friends.
Required Tools
Large serving platter Mixing bowl Whisk Salad tongs
Allergen Information
Contains Milk (feta cheese) Tree nuts (pecans or walnuts) For nut allergies omit nuts or substitute with toasted pumpkin seeds Always check cheese and dressing labels if concerned about allergens
Nutritional Information
Calories 180 Total Fat 13 g Carbohydrates 12 g Protein 4 g per serving
Save This bright and refreshing salad is perfect to elevate your festive meals with minimal effort.
Recipe Questions
- → What greens work best for this wreath?
Mixed baby greens like arugula, baby spinach, and baby kale offer a tender, flavorful base that complements the tart pomegranate and creamy cheese.
- → Can I substitute the nuts used in the salad?
Yes, toasted pecans or walnuts add a rich crunch, but you can replace them with toasted pumpkin seeds for a nut-free option.
- → How should the dressing be prepared?
Whisk together extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined for a balanced, tangy vinaigrette.
- → Is there a recommended garnish for extra flavor?
Lemon zest and fresh mint leaves brighten the flavors and add a refreshing aroma when sprinkled on top just before serving.
- → How can this salad be customized?
Try swapping feta for goat cheese for tanginess or add sliced red onion or orange segments to enhance texture and color.