Description
A festive winter salad combining baby spinach and arugula with tart pomegranate arils and salty feta cheese, tossed in a light honey-mustard vinaigrette.
Ingredients
Scale
- 4 cups baby spinach
- 2 cups arugula
- 1 cup pomegranate arils
- 1/2 cup crumbled feta cheese
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Remove pomegranate arils from the fruit and set aside in a bowl.
- In a small whisking bowl, combine olive oil, apple cider vinegar, honey, and Dijon mustard. Whisk until emulsified.
- Place washed and dried baby spinach and arugula into a large mixing bowl.
- Drizzle the vinaigrette over the greens and toss gently until evenly coated.
- Fold in the pomegranate arils and crumbled feta cheese using a spoon to avoid breaking the cheese.
- Season with salt and black pepper to taste.
- Transfer to a serving platter and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Assembly
- Cuisine: American