Description
Crisp winter salad with homemade vinaigrette brings seasonal produce together in a delightful harmony of flavors and textures. Fresh greens mingle with roasted winter vegetables, creating a light yet satisfying meal that celebrates cold-weather ingredients.
Ingredients
Scale
Salad Greens and Vegetables:
- 4 cups (0.95 liters) mixed greens (spinach, arugula, kale, or a blend)
- 1 cup (237 milliliters) thinly sliced Brussels sprouts
- ¼ cup (59 milliliters) thinly sliced red onion
Fruits, Nuts, and Cheese:
- 1 large apple (Honeycrisp or Granny Smith), thinly sliced
- 1 cup (237 milliliters) pomegranate seeds
- ½ cup (118 milliliters) dried cranberries
- ½ cup (118 milliliters) crumbled feta or goat cheese
- ½ cup (118 milliliters) candied pecans or walnuts
Vinaigrette Ingredients:
- ¼ cup (59 milliliters) extra-virgin olive oil
- 2 tablespoons (30 milliliters) apple cider vinegar
- 1 tablespoon (15 milliliters) Dijon mustard
- 1 tablespoon (15 milliliters) maple syrup or honey
- 1 tablespoon (15 milliliters) fresh lemon juice
- ½ teaspoon (2.5 milliliters) garlic powder
- ½ teaspoon (2.5 milliliters) salt
- ¼ teaspoon (1.25 milliliters) black pepper
Instructions
- Wash and trim the mixed greens, ensuring they are crisp and free from any wilted leaves. Pat dry using a clean kitchen towel or salad spinner to remove excess moisture.
- Finely shred the Brussels sprouts using a sharp knife or mandoline, creating delicate, paper-thin slices that will blend seamlessly with the other ingredients.
- Core and thinly slice the apple into elegant, uniform half-moons. To prevent browning, immediately toss the apple slices with a splash of lemon juice.
- Prepare the pomegranate seeds by gently breaking apart the fruit and extracting the bright, jewel-like seeds. Remove any white membrane to ensure pure, sweet flavor.
- In a spacious salad bowl, artfully layer the mixed greens as a vibrant base. Scatter the shredded Brussels sprouts, apple slices, and pomegranate seeds across the surface.
- Sprinkle dried cranberries for a burst of tartness, crumble feta cheese for creamy texture, and distribute candied nuts for a delightful crunch. Thinly slice red onion and disperse evenly.
- For the vinaigrette, combine olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, garlic powder, salt, and pepper in a glass jar with a tight-fitting lid.
- Seal the jar and shake vigorously for 15-20 seconds until the dressing becomes smooth and fully emulsified, with a glossy, uniform appearance.
- Just before serving, drizzle the vinaigrette over the salad. Using two large utensils, gently toss the ingredients to ensure every component is lightly coated with the dressing.
- Serve immediately to maintain the salad’s crisp texture and vibrant flavors, presenting it as a stunning winter culinary centerpiece.
Notes
- Massage Brussels sprouts with a bit of olive oil and salt to soften their texture and reduce bitterness, making them more tender and palatable.
- Prep ingredients ahead of time and store separately to maintain crispness, keeping greens and nuts crisp until just before serving.
- Customize the salad for dietary needs by replacing feta with vegan cheese alternatives or using gluten-free candied nuts for restricted diets.
- Balance flavors by adjusting vinaigrette sweetness with maple syrup, ensuring a harmonious blend of tangy, sweet, and savory notes in every bite.
- Prep Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 420
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 15 mg