Description
Crisp and colorful Winter Crunch Salad with fresh vegetables, fruits, nuts, and a light tangy dressing. Perfect for holiday dinners, potlucks, or winter meals.
Ingredients
4 cups mixed winter greens (kale, spinach, or arugula)
1 cup shredded red cabbage
1 cup julienned carrots
1/2 cup pomegranate seeds
1/4 cup dried cranberries
1/4 cup chopped pecans or walnuts, toasted
1/4 cup crumbled feta or goat cheese
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
Salt and black pepper to taste
Instructions
1. Wash and dry greens, shred red cabbage, and julienne carrots.
2. Toast pecans or walnuts in a small pan until fragrant, 3–5 minutes.
3. Whisk together olive oil, apple cider vinegar, honey, salt, and black pepper for the dressing.
4. In a large bowl, combine greens, cabbage, carrots, pomegranate seeds, dried cranberries, and toasted nuts.
5. Pour dressing over salad and toss gently to coat evenly.
6. Top with crumbled feta or goat cheese before serving.
Notes
Store in an airtight container in the refrigerator up to 2 days; best served fresh.
Do not freeze as salad greens and fruits do not freeze well.
Keep dressing separate until ready to serve to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook / Toasting nuts
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg