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–+ servings
Fall Harvest Salad

Colorful Fall Harvest Salad Bursting with Pomegranate Goodness

This Fall Harvest Salad is a vibrant medley of seasonal ingredients, featuring pomegranate goodness for a nutritious and colorful dish perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 6 cups Mixed Greens Use a mix of fresh, crisp varieties
  • 1 cup Pomegranate Seeds Juicy jewels that add sweetness
  • 1 cup Feta Cheese Crumbled
For Crunch and Flavor
  • 1 cup Walnuts or Pecans Toasted for flavor
  • 1 small Red Onion Thinly sliced
For the Dressing
  • ¼ cup Extra Virgin Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 1 tablespoon Honey Can be omitted
  • to taste teaspoon Salt
  • to taste teaspoon Pepper

Equipment

  • Salad Spinner
  • Mixing bowl
  • baking sheet
  • small bowl

Method
 

Step-by-Step Instructions
  1. Begin by washing your mixed greens thoroughly under cold running water to remove any dirt or grit.
  2. In a large mixing bowl, gently toss together the prepared mixed greens, pomegranate seeds, crumbled feta cheese, and sliced red onion.
  3. Preheat your oven to 350°F (175°C) and toast the walnuts or pecans for 8-10 minutes.
  4. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
  5. Just before serving, fold the cooled toasted nuts into the salad mixture.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 15gProtein: 5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 200mgPotassium: 300mgFiber: 4gSugar: 6gVitamin A: 3000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days, keeping dressing separate.

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