Pomegranate Feta Winter Salad
A fresh blend of spring mix, pomegranate seeds, feta cheese, and avocado tossed with a homemade pomegranate vinaigrette.
Ingredients
- 6 cups spring mix 130 g
- 1/3 cup walnut halves 35 g
- 1/3 cup crumbled feta cheese 50 g
- 1/3 cup pomegranate seeds 55 g
- 1 avocado sliced
- 1/4 small red onion thinly sliced
- 3/4 cup pomegranate juice 180 ml
- 1/2 cup extra virgin olive oil 120 ml
- 1/4 cup red wine vinegar 60 ml
- 2 tablespoons coconut sugar 24 g
- 2 teaspoons lemon juice 10 ml
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- In a small bowl or jar, combine the pomegranate juice, extra virgin olive oil, red wine vinegar, coconut sugar, lemon juice, salt, and black pepper.
- Whisk or shake the mixture vigorously until the sugar dissolves and the dressing emulsifies.
- Place the spring mix into a large serving bowl.
- Scatter the walnut halves, crumbled feta cheese, pomegranate seeds, and sliced red onion evenly over the greens.
- Arrange the sliced avocado on top of the salad.
- Drizzle the desired amount of dressing over the salad just before serving.
- Toss gently to coat the greens and distribute the toppings.
Notes
Store leftover dressing in an airtight container in the refrigerator for up to one week.
If making this salad ahead of time, keep the dressing, avocado, and greens separate until you are ready to eat.
To keep the avocado from browning, toss the slices in a few drops of lemon juice before adding them to the bowl.