One of my signature dishes for our annual holiday dinners is my winter salad that includes pomegranate seeds. It became a staple along with the turkey, sweet potatoes and the mac and cheese. Recently I came across this version and am sending many thanks to Georgia at

For Salad:
6 cups mixed salad greens
1/2 cup pomegranate seeds (from half of 1 fresh pomegranate)
1/2 cup (4 oz.) feta or gorgonzola cheese, crumbled
1/2 cup pecan halves
1 cup balsamic vinaigrette (recipe below), or your favorite
For Vinaigrette:
1/4 cup balsamic vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil

For Vinaigrette:
In a medium bowl, whisk vinegar with garlic, salt and pepper. Whisk in oil gradually (or place all the ingredients in a screw-top jar and shake to combine). Taste and adjust seasonings as desired.
If not using dressing immediately, cover and refrigerate. Whisk or shake before use to redistribute ingredients.
For Salad:
Combine mixed greens in a large salad bowl with pomegranate seeds, feta/gorgonzola and pecan halves. Toss with half of vinaigrette before serving. Taste and adjust seasonings as desired, adding more of any ingredient or dressing.

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