Apple Pomegranate Harvest Salad: Crisp & Tangy Greens (Print Version)

Apple Pomegranate Harvest Salad brightens any meal. Crisp apples, juicy pomegranates, and a tangy dressing create a vibrant, fresh dish. Easy to make!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 5 Minutes minutes
Total Time: 25 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Crisp Salad Base

01 - 5 oz (about 5-6 cups) mixed greens
02 - 1/4 red onion, thinly sliced

→ Fruitful Additions

03 - 2 Honeycrisp apples, cored and thinly sliced or diced
04 - 1 cup pomegranate arils (from 1 large pomegranate)

→ Nutty Crunch & Cheese

05 - 1/2 cup pecans, lightly toasted and roughly chopped
06 - 1/2 cup crumbled feta cheese

→ Tangy Dressing Essentials

07 - 1/4 cup extra virgin olive oil
08 - 2 tablespoons apple cider vinegar
09 - 1 teaspoon Dijon mustard
10 - 1 tablespoon maple syrup
11 - 1/4 teaspoon salt (or to taste)
12 - 1/8 teaspoon black pepper (or to taste)

# Instructions:

01 - First things first, get those greens washed and spun dry. No one wants a watery salad, trust me on this. Then, thinly slice your red onion. For the apples, core them and slice them into thin wedges or small cubes. I usually leave the skin on for extra color and fiber, but you do you! Keep them in a bowl with a splash of lemon juice if you're not assembling right away; it keeps them from browning, a lesson I learned after a few sad, brown apple salads.
02 - This can be the fun (or messy) part! Cut the pomegranate in half. Over a large bowl of water, hold one half cut-side down and tap the back with a wooden spoon. The arils will fall out into the water, and the pith will float – easy to scoop out! I swear by this method; it saves my kitchen from looking like a crime scene now. Drain the arils well. This salad just wouldn't be the same without those juicy bursts.
03 - Pop your pecans into a dry skillet over medium heat. Keep an eye on them and toss frequently for about 3-5 minutes until they’re fragrant and lightly golden. Oh, the smell! It’s incredible. Let them cool completely before adding them to the salad. This step, honestly, makes such a huge difference in the final flavor and texture. Don't skip it, or you'll regret it, I promise.
04 - In a small jar or bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Give it a good shake or whisk until it’s fully emulsified and looks slightly creamy. Taste it! Does it need more tang? More sweetness? More salt? Adjust to your liking – this is your kitchen, after all. I always add a tiny bit more maple syrup because I like my dressing just a touch sweet.
05 - In a large salad bowl, gently combine your mixed greens, sliced red onion, apple pieces, pomegranate arils, toasted pecans, and crumbled feta. Don't go crazy tossing it yet; we want to keep things looking pretty. This is where I sometimes get a little too enthusiastic and end up with feta everywhere, but hey, that's just real life, right? Just try to be gentle, especially with those delicate pomegranate arils.
06 - Pour the dressing over the assembled salad. Toss everything gently to coat. You want every leaf and every piece of fruit to have a little kiss of that tangy-sweet goodness. Serve your beautiful <strong>Apple Pomegranate Harvest Salad</strong> immediately. The colors are just stunning, and the crunch of the apples and pecans is at its peak. It’s vibrant, fresh, and oh-so-satisfying, a perfect light meal or side dish.

# Notes:

01 - Don't skip toasting the pecans; it makes a huge difference, honestly.
02 - This dressing keeps well in the fridge for about a week, but the salad is best assembled just before serving to keep everything crisp.
03 - Ran out of feta once and used goat cheese – a little tangier, but still really good!
04 - Serve it in a big, shallow bowl to show off all those vibrant colors; it’s half the appeal!

# Equipment Needed:

01 - Large salad bowl
02 - small jar or bowl for dressing
03 - whisk
04 - skillet
05 - salad spinner (optional)

# Nutrition (Per Serving):

Calories: 320
Total Fat: 25g
Total Carbohydrate: 22g
Protein: 5g

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