Winter Salad with Pomegranate Balsamic Vinaigrette

Candied pecans, apples, dried cranberries, and blue cheese get sprinkled over a bed of fresh greens. 

I call this the Girlie Salad.

Why?

Because Squirrel took one look at it before scrunching his face and grumbling, “You can’t make me eat that.”

Rolling my eyes, I responded, “Um, I wasn’t about to. More for me!”

What is it with men and their need for heaping piles of meat with every meal?

Sometimes we have to make it all about us, ladies. If not, the men folk would happily gnaw on animal bones while we starve. Don’t get me wrong, I like a big, chunky steak as much as the next guy (or gal), but sometimes I need a break.

That’s where this winter salad with pomegranate balsamic vinaigrette comes in.

While I didn’t add meat to this salad, you certainly could. Slices of chicken breast or turkey breast would taste wonderful on top this salad while adding a nice boost of protein.

I could drink the vinaigrette straight from the jar, it’s that good. It comes together in a pinch, and you probably have most of the ingredients in your pantry.

The vinaigrette: Grab a small bowl. Finely mince the garlic and add it to the bowl. Add the pomegranate juice, balsamic vinegar, dijon mustard, honey, and a pinch of salt and pepper. Whisk to combine. Slowly drizzle in the olive oil while whisking. Store in a mason jar and refrigerate until ready to use. Give the jar a vigorous shake before drizzling over your salad.

The salad: It’s  a combination of mixed greens, diced apples, dried cranberries, candied pecans, and blue cheese. Add all of the ingredients to a salad bowl and toss. Drizzle with  pomegranate balsamic vinaigrette before serving.

I’m a tad bit obsessed with this salad. It’s the perfect combination of sweet and salty. The candied pecans are probably my favorite part. They add a sweet crunch to every bite.

Since salad is super healthy and all sorts of good for you, go ahead and eat as much as you like.

Print Recipe

Winter Salad with Pomegranate Balsamic Vinaigrette

Yield: 1 large salad

Total Time: 15 minutes

Prep Time: 15 minutes

Cook Time: 0 minutes

Ingredients:

Pomegranate Balsamic Vinaigrette:

1 clove garlic, finely minced

1/2 teaspoon dijon mustard

1 teaspoon honey

1/4 cup pomegranate juice

1/4 cup balsamic vinegar

1/2 cup extra-virgin olive oil

salt and pepper to taste

Salad:

5 ounces Spring Mix (or your favorite greens)

1 fuji apple, cored and diced

1/4 cup dried cranberries

1/3 cup blue cheese crumbles

1 recipe candied pecans

Directions:

Vinaigrette: Add garlic, pomegranate juice, balsamic vinegar, dijon mustard, honey, and a pinch of salt and pepper to a bowl. Whisk to combine. Slowly drizzle in the olive oil while whisking. Store in a mason jar and refrigerate until ready to use. Give the jar a vigorous shake before drizzling over your salad.

Salad: Add the salad ingredients to a large bowl and toss to combine. Drizzle with vinaigrette right before serving.

All images and text ©One Sweet Mess.

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