Apple Pomegranate Salad with Honey Mustard Dressing
Indulge in the vibrant and nutritious Apple Pomegranate Salad; a perfect blend of crunchy apples, juicy pomegranate seeds, and a zesty honey mustard dressing.
Servings: 4 servings
Calories: 576kcal
Ingredients
Salad Dressing
- ½ cup avocado oil
- ½ cup apple cider
- Juice of 1 lemon
- 3 tablespoons honey
- 2 tablespoons dijon mustard
- Salt and pepper to taste
Salad
- 1 medium honeycrisp apples cored and thinly sliced
- Juice of ½ lemon
- 2 tablespoons water
- ⅛ teaspoon salt
- 6 oz baby spinach
- 6 oz arugula
- 1 cup candied pecans homemade, store bought, or sub raw plain pecans
- ¾ cup pomegranate arils about 1 whole pomegranate
- ½ cup crumbled feta cheese
Instructions
- In a mason jar, combine avocado oil, apple cider, lemon juice, honey, dijon mustard, salt, and pepper. Close the lid tightly and shake well to mix the dressing ingredients. Set aside.½ cup avocado oil, ½ cup apple cider, Juice of 1 lemon, 3 tablespoons honey, 2 tablespoons dijon mustard
- Prepare the fresh apple slices and place them in a large ziploc bag. Add lemon juice, water, and a pinch of salt to the bag. Seal and gently shake to coat all the apple slices evenly. Leave aside. (This step prevents the crisp apples from browning; you can skip it if serving immediately.)1 medium honeycrisp apples, Juice of ½ lemon, ⅛ teaspoon salt, 2 tablespoons water
- Add baby spinach, arugula and prepared apple slices (drain any excess liquid before adding), candied pecans, pomegranate arils, and crumbled feta cheese in a large bowl.6 oz baby spinach, 1 cup candied pecans, ¾ cup pomegranate arils, ½ cup crumbled feta cheese, 6 oz arugula
- Prior to serving, drizzle the salad with the prepared apple cider vinaigrette, tossing lightly to ensure all ingredients are evenly coated. Adjust the amount of dressing to taste. (Any leftover dressing can be stored in the refrigerator in a sealed mason jar for future use.)Salt and pepper to taste
Notes
- Apple Preparation: To ensure the apple slices maintain their crispness and vibrant color until serving, soaking them in the lemon water solution is key. Remember to drain them well to avoid a watery salad.
- Dressing Consistency: If you prefer a thinner dressing, consider adding a little water or more lemon juice to the mixture. Adjust according to your taste preferences.
- Serving Suggestions: This salad is best served immediately after dressing to maintain the freshness and crispness of the greens and apple slices.
- Taste Adjustment: Before serving, taste the salad and adjust the seasoning with additional salt, pepper, or lemon juice if needed to suit your palate.
- Nut Allergies: For those with nut allergies, omitting the candied pecans or replacing them with a nut-free alternative like roasted chickpeas can add a similar crunch without the allergens.
- Cheese Alternatives: Experimenting with different types of cheese can significantly alter the flavor profile of the salad, so feel free to swap out feta cheese based on dietary restrictions or taste preference.
Nutrition
Calories: 576kcal | Carbohydrates: 45g | Protein: 7g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 26g | Cholesterol: 17mg | Sodium: 528mg | Potassium: 576mg | Fiber: 5g | Sugar: 36g | Vitamin A: 5106IU | Vitamin C: 24mg | Vitamin D: 0.1µg | Calcium: 236mg | Iron: 3mg