Description
Hearty winter salad with homemade vinaigrette brings seasonal produce together in a delightful harmony of flavors and textures. Mediterranean ingredients blend perfectly, creating a refreshing dish that satisfies health-conscious palates. Enjoy this simple yet elegant culinary creation.
Ingredients
Scale
- 4 cups (0.95 L) mixed greens (spinach, arugula, kale, or a blend)
- 1 cup (237 mL) thinly sliced Brussels sprouts
- ½ cup (118 mL) crumbled feta or goat cheese
- 1 large apple (Honeycrisp or Granny Smith), thinly sliced
- 1 cup (237 mL) pomegranate seeds
- ½ cup (118 mL) dried cranberries
- ½ cup (118 mL) candied pecans or walnuts
- ¼ cup (59 mL) thinly sliced red onion
- ¼ cup (59 mL) extra-virgin olive oil
- 2 tbsps (30 mL) apple cider vinegar
- 1 tbsp (15 mL) Dijon mustard
- 1 tbsp (15 mL) maple syrup or honey
- 1 tbsp (15 mL) fresh lemon juice
- ½ tsp (2.5 mL) garlic powder
- ½ tsp (2.5 mL) salt
- ¼ tsp (1.25 mL) black pepper
Instructions
- Prep Greens: Thoroughly clean mixed greens, removing any wilted leaves. Dry completely using a salad spinner or kitchen towel to ensure crisp texture.
- Vegetable Preparation: Finely shred Brussels sprouts using a mandoline or sharp knife, creating delicate, translucent slices. Core and slice apple into thin half-moons, immediately tossing with lemon juice to prevent discoloration.
- Fruit and Nut Assembly: Carefully extract pomegranate seeds, removing any white membrane. Crumble feta, slice red onion, and prepare candied nuts for textural contrast.
- Dressing Creation: Combine olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, garlic powder, salt, and pepper in a sealed glass jar. Shake vigorously for 15-20 seconds until completely emulsified.
- Salad Composition: Layer mixed greens in a spacious bowl as the foundation. Strategically distribute shredded Brussels sprouts, apple slices, pomegranate seeds, dried cranberries, crumbled feta, sliced red onion, and candied nuts across the surface.
- Final Touch: Moments before serving, drizzle vinaigrette over the salad. Gently toss using two large utensils to ensure even coating, preserving the ingredients’ individual characteristics and maintaining optimal texture.
Notes
- Prevent Apple Browning: Toss apple slices in lemon juice immediately after cutting to maintain fresh, crisp appearance and prevent oxidation.
- Master Brussels Sprout Technique: Use a sharp mandoline or knife to create ultra-thin, uniform slices that integrate seamlessly with salad ingredients and enhance texture.
- Emulsify Vinaigrette Perfectly: Shake dressing in a sealed jar vigorously for 15-20 seconds to create a smooth, well-combined sauce that coats ingredients evenly.
- Serve Immediately: Dress salad right before serving to preserve crispness of greens and prevent wilting, ensuring a fresh, vibrant winter salad experience.
- Prep Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 220
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 5 mg