For the Salad:

1 cup pomegranate seeds

1 honey crisp apple, thinly sliced

¼ cup chopped pecans or walnuts

Salad greens (chopped kale, arugula, or mixed greens)

2 tbsp feta cheese (or gorgonzola)

For the Dressing:

⅓ cup olive oil

¼ cup balsamic vinegar

2 tbsp honey (or maple syrup)

¼ tsp garlic powder

¼ tsp black pepper

¼ tsp salt

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In a large bowl, combine the pomegranate seeds, apple slices, chopped nuts, and greens.
In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey (or maple syrup), garlic powder, salt, and pepper until well combined.
Drizzle the dressing over the salad and toss gently to coat.
Sprinkle feta or gorgonzola cheese on top.
Serve immediately for best freshness and texture.

Swap honey crisp apples for green apples for a tart twist.

For added flavor, try candied pecans or goat cheese.

To keep apples from browning, toss slices in lemon juice.

Make it vegan by using maple syrup and plant-based cheese or omitting cheese.

Store undressed salad separately from the dressing for up to 2 days. Dressing lasts up to 1 week refrigerated.