Sweet and Tangy Pomegranate Apple Salad with Honey Mustard Dressing Recipe
Introduction
This vibrant salad combines fresh greens with sweet and tart fruits, crunchy nuts, and a creamy honey mustard dressing. It’s a delightful mix of flavors and textures perfect for a light lunch or a colorful side dish.
Ingredients
- Baby spinach or mixed greens
- Pomegranate seeds
- Fresh cranberries (or dried)
- Apple (Gala or Granny Smith)
- Candied pecans or walnuts
- Feta cheese (optional)
- Honey
- Dijon mustard
- Apple cider vinegar
- Olive oil
- Salt and pepper to taste
Instructions
- Step 1: Wash the greens thoroughly and slice the apple thinly.
- Step 2: In a large mixing bowl, combine the baby spinach, pomegranate seeds, cranberries, sliced apple, candied nuts, feta cheese (if using), and red onion (if desired).
- Step 3: In a separate small bowl, whisk together honey, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper until smooth.
- Step 4: Pour the dressing over the salad ingredients and gently toss until evenly coated.
- Step 5: Transfer to a serving bowl and enjoy immediately.
Tips & Variations
- Use dried cranberries if fresh are not available; soak them briefly in warm water to soften if preferred.
- Swap candied pecans for toasted almonds or walnuts for a different crunch.
- For a dairy-free version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Addthinly sliced red onion or fresh herbs like mint or basil for extra flavor.
Storage
Store any leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best eaten within 1-2 days to maintain freshness. Toss the salad again before serving. Reheat is not recommended as it is best served cold and crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad in advance?
It’s best to prepare the salad ingredients ahead but dress the salad just before serving to keep the greens crisp.
What can I use instead of pomegranate seeds?
Substitute with seeds from a fresh blood orange or use chopped red grapes for a similar burst of sweetness and color.
PrintSweet and Tangy Pomegranate Apple Salad with Honey Mustard Dressing Recipe
A fresh and vibrant salad featuring baby spinach or mixed greens tossed with sweet pomegranate seeds, tart cranberries, crisp apple slices, crunchy candied nuts, and creamy feta cheese, all brought together with a tangy honey mustard dressing. Perfect for a light lunch or as a colorful side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 4 cups baby spinach or mixed greens
- 1/2 cup pomegranate seeds
- 1/4 cup fresh cranberries or dried cranberries
- 1 medium apple (Gala or Granny Smith), thinly sliced
- 1/3 cup candied pecans or walnuts
- 1/4 cup feta cheese, crumbled (optional)
Honey Mustard Dressing
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 3 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Prepare the Greens and Apple: Wash the baby spinach or mixed greens thoroughly to remove any dirt or grit. Pat dry or use a salad spinner. Thinly slice the apple, removing the core, to ensure even distribution in the salad.
- Combine Salad Ingredients: In a large mixing bowl, add the washed greens, pomegranate seeds, fresh or dried cranberries, sliced apple, candied pecans or walnuts, and feta cheese if using. You may also add thinly sliced red onion if desired for extra flavor.
- Make the Dressing: In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper until the dressing is smooth and emulsified.
- Toss the Salad: Pour the honey mustard dressing over the salad ingredients. Gently toss everything together using salad tongs or two large spoons until all the elements are evenly coated with the dressing.
- Serve: Transfer the dressed salad to a serving bowl or plates and enjoy immediately for the freshest taste and texture.
Notes
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Use dried cranberries if fresh ones are out of season, but adjust honey in the dressing if your dried cranberries are sweetened.
- Toast candied nuts lightly in a pan for extra crunch and deeper flavor.
- To make the salad ahead, keep the dressing separate and toss just before serving to maintain crispness.
Keywords: spinach salad, honey mustard dressing, pomegranate salad, apple salad, candied pecans, feta cheese salad, easy salad recipe, healthy salad
