Description

This Festive Pomegranate Walnut Salad is a vibrant and refreshing dish perfect for holiday gatherings. Featuring crisp spring mix greens, sweet persimmons, crunchy walnuts, juicy pomegranate seeds, and tangy feta cheese, it’s beautifully complemented by a smooth honey mustard dressing. Ready in just 15 minutes, this salad offers a delightful balance of flavors and textures for six servings.

Ingredients

Salad Ingredients

10 ounces spring mix salad greens
2 persimmons, peeled and chopped into ½ inch pieces
⅔ cup walnuts, chopped
1 cup pomegranate seeds
½ cup feta cheese, crumbled

Dressing Ingredients

2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon freshly squeezed lemon juice
¼ teaspoon salt (or more to taste)
¼ teaspoon ground black pepper

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Instructions

Prepare the Salad Base: Place a small round bowl in the center of a large serving dish. Arrange the spring mix salad greens around the bowl to form a festive wreath shape.
Add Fruits and Nuts: Evenly scatter the chopped persimmons and chopped walnuts over the greens, adding a mix of sweet and crunchy textures to the salad.
Top with Pomegranate and Cheese: Sprinkle the pomegranate seeds and crumbled feta cheese evenly over the salad, providing vibrant color contrast and bursts of flavor.
Prepare the Dressing: In a separate bowl, combine honey, Dijon mustard, olive oil, apple cider vinegar, lemon juice, salt, and black pepper. Whisk thoroughly until the dressing is smooth and well emulsified.
Serve the Salad: Pour the honey mustard dressing into the small bowl placed at the center of the salad wreath. Alternatively, serve the dressing on the side so guests can add it to their liking.

Notes

For a nut-free version, omit the walnuts or substitute with seeds like pumpkin or sunflower seeds.
Persimmons should be ripe but firm to avoid mushiness in the salad.
Feel free to add fresh herbs like mint or basil for an aromatic twist.
The dressing can be made ahead and stored in the refrigerator for up to 2 days.
Serve immediately after dressing to keep greens fresh and crisp.