Ingredients
Equipment
Method
- In a small bowl or jar, combine the olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Whisk or shake until well-emulsified. Season with salt and pepper to taste.
- Place pecans in a dry skillet over medium heat. Toast for 3-5 minutes, shaking frequently, until fragrant. Remove from heat and let cool.
- In a large bowl, combine the mixed greens, half of the pomegranate arils, half of the feta, half of the pecans, and the red onion. Drizzle with half the dressing and toss gently. Top with the remaining toppings before serving.
Nutrition
Notes
For best results, use fresh, crisp greens and dress the salad just before serving to prevent it from becoming soggy.
Store leftover dressing in an airtight container in the refrigerator for up to one week.
Store leftover dressing in an airtight container in the refrigerator for up to one week.
