Apple and Pomegranate Feta Cheese Salad with Balsamic Vinaigrette
A vibrant, texture-rich salad combining crisp apples, jewel-like pomegranate seeds, and creamy feta cheese, all brought together with a sweet-tangy balsamic vinaigrette that elevates everyday ingredients into something truly special.
Ingredients
- For the Salad:
- 6 cups mixed greens arugula, spinach, or spring mix work beautifully
- 1 large crisp apple Honeycrisp or Pink Lady, thinly sliced
- ¾ cup pomegranate arils seeds
- ½ cup crumbled feta cheese
- ⅓ cup thinly sliced red onion
- ¼ cup toasted walnuts or pecans roughly chopped
- Optional: ¼ cup dried cranberries for extra sweetness
- For the Balsamic Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons good-quality balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 small clove garlic minced (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the vinaigrette first: In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and minced garlic (if using). Slowly drizzle in the olive oil while continuously whisking until emulsified. Season with salt and pepper to taste. Set aside to allow the flavors to meld.
- Toast the nuts in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned, stirring frequently to prevent burning. Remove from heat and let cool.
- Wash and dry your greens thoroughly using a salad spinner. Proper drying ensures the dressing will coat the leaves rather than slide off.
- Core and thinly slice the apple just before assembling the salad to prevent browning. For an elegant presentation, use a mandoline for paper-thin slices.
- Assemble the salad by placing the greens in a large serving bowl. Layer with sliced apples, red onion, pomegranate arils, and toasted nuts.
- Sprinkle the crumbled feta cheese over the top of the salad, distributing it evenly for pockets of creamy goodness in every bite.
- Just before serving, give the vinaigrette a final whisk and drizzle it over the salad. Toss gently to coat everything evenly without bruising the delicate greens or breaking up the feta too much.
Notes
- For meal prep, keep all components separate and assemble just before eating to maintain freshness and prevent sogginess.
- The vinaigrette can be made up to 3 days ahead and stored in the refrigerator. Let it come to room temperature and shake well before using.
- To easily extract pomegranate seeds, cut the fruit in half, hold it seed-side down over a bowl, and tap firmly with a wooden spoon—the seeds will fall right out.
- For a more substantial meal, add grilled chicken, salmon, or a handful of cooked quinoa.
- This salad is best enjoyed immediately after dressing, as the greens will begin to wilt if dressed too far in advance.