Description
A vibrant Fall Harvest Salad combining pomegranate seeds, feta cheese, toasted nuts, and crisp mixed greens with a honey-balsamic dressing — ready in just 25 minutes for a flavorful and colorful autumn dish.
Ingredients
Scale
- 4 cups mixed greens
- 1 cup pomegranate seeds
- 1/2 cup crumbled feta cheese
- 1/2 cup walnuts or pecans
- 1/4 cup sliced red onion
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- Wash and dry the mixed greens thoroughly.
- In a large bowl, combine greens, pomegranate seeds, feta cheese, and red onion.
- Toast walnuts or pecans at 350°F for 8–10 minutes until fragrant; let cool.
- Whisk together olive oil, balsamic vinegar, honey, salt, and pepper until emulsified.
- Add cooled nuts to salad, drizzle dressing just before serving, and toss gently to coat.
Notes
To make ahead, store components separately and assemble just before serving. Substitute nuts with pumpkin or sunflower seeds for a nut-free version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 18g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 17mg
Keywords: fall harvest salad, pomegranate, feta, honey balsamic dressing, autumn recipe