Bright greens, creamy feta, juicy pomegranate, and toasted nuts dressed with honey-balsamic vinaigrette.
# Components:
→ Greens
01 - 5 cups mixed baby greens (arugula, baby spinach, baby kale)
02 - 1 cup fresh flat-leaf parsley leaves
→ Cheese
03 - 3/4 cup crumbled feta cheese
→ Fruits & Nuts
04 - 1 cup pomegranate seeds (arils)
05 - 1/3 cup toasted pecans or walnuts, roughly chopped
→ Dressing
06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic vinegar
08 - 1 teaspoon honey
09 - 1 teaspoon Dijon mustard
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
→ Garnish
12 - Zest of 1 lemon (optional)
13 - Fresh mint leaves (optional)
# Directions:
01 - Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl. Set aside.
02 - Place mixed greens and parsley in a circular wreath shape on a large round serving platter, leaving the center empty.
03 - Evenly sprinkle crumbled feta over the arranged greens.
04 - Scatter pomegranate seeds and toasted nuts evenly over the wreath.
05 - Drizzle the dressing evenly over the salad just before serving.
06 - Optionally garnish with lemon zest and fresh mint leaves.
