Vibrant greens with pomegranate seeds, feta, nuts, and fresh herbs, dressed in a tangy balsamic vinaigrette.
# What You'll Need:
→ Greens
01 - 5 cups mixed baby greens (arugula, baby spinach, baby kale)
02 - 1 cup fresh flat-leaf parsley leaves
→ Cheese
03 - 3/4 cup crumbled feta cheese
→ Fruits & Nuts
04 - 1 cup pomegranate seeds (arils)
05 - 1/3 cup toasted pecans or walnuts, roughly chopped
→ Dressing
06 - 3 tbsp extra-virgin olive oil
07 - 1 tbsp balsamic vinegar
08 - 1 tsp honey
09 - 1 tsp Dijon mustard
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - Zest of 1 lemon (optional)
12 - Fresh mint leaves (optional)
# How to Make It:
01 - Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl. Set aside.
02 - On a large round serving platter, arrange mixed baby greens and parsley in a circular wreath shape, leaving the center empty.
03 - Evenly scatter crumbled feta cheese over the arranged greens.
04 - Sprinkle pomegranate seeds and toasted nuts over the wreath evenly.
05 - Drizzle the prepared dressing evenly over the entire salad just before serving.
06 - Add lemon zest and fresh mint leaves if desired for an aromatic finish.
