1 large Honeycrisp or Granny Smith apple, thinly sliced
1/2 cup pomegranate arils
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
1/2 cup candied walnuts or pecans
1/4 cup extra virgin olive oil
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Start by washing and drying your mixed greens thoroughly to ensure the dressing clings to the leaves rather than sliding off. Slice your apple into thin wedges, and if you are not serving the salad immediately, toss the slices in a tiny bit of lemon juice to prevent browning. Gather your pomegranate arils, dried cranberries, and crumbled cheese so they are ready for assembly.
In a small jar or bowl, combine the extra virgin olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk the mixture vigorously until it is completely emulsified and smooth. You can also shake these ingredients together in a sealed mason jar for a quick and mess-free preparation. Give it a quick taste and adjust the honey or vinegar if you prefer a sweeter or tangier finish.
If your walnuts or pecans are not already candied or toasted, place them in a small dry skillet over medium heat. Stir them constantly for about 3 to 5 minutes until they become fragrant and slightly golden. This extra step releases the natural oils and significantly enhances the flavor of the salad. Let them cool for a few minutes before adding them to the greens.
Place the greens in a large, wide serving bowl to showcase the colorful toppings. Add the apple slices, pomegranate arils, cranberries, and cheese. Drizzle about half of the dressing over the top and toss gently to coat the leaves. Add the toasted nuts last to keep them as crunchy as possible. Serve the remaining dressing on the side for those who like a little extra zest.
