Ingredients
Salad Greens
- 5 ounces spring mix salad greens
- 6 ounces chopped butter lettuce
Fresh Produce
- 1/2 medium red onion, sliced thin
- 1 watermelon radish, thinly sliced
- 1 to 2 small avocados, sliced
- 1 cup blueberries
- 1/3 cup pomegranate arils
Nuts and Cheese
- Candied pecans
- 2 ounces crumbled feta cheese
Dressing
- Creamy pomegranate dressing
Instructions
- Toss Greens: Combine the spring mix salad greens and chopped butter lettuce in a large bowl and toss lightly to mix evenly.
- Arrange Salad: Arrange the mixed greens on a serving platter or divide evenly among individual bowls.
- Add Toppings: Top the greens with candied pecans, thinly sliced red onion, watermelon radish slices, sliced avocado, blueberries, pomegranate arils, and crumbled feta cheese to distribute flavors and textures evenly.
- Dress Salad: Drizzle the salad with your desired amount of creamy pomegranate dressing right before serving to keep the greens crisp and fresh.
- Optional Seasoning: For an added touch of flavor, sprinkle freshly ground black pepper over the salad just before serving.
Notes
- Use ripe but firm avocados to ensure they hold their shape and add creaminess.
- Candied pecans can be substituted with candied pistachios for a slightly different flavor and texture.
- The salad is best served immediately after dressing to prevent the greens from wilting.
- You can prepare the components ahead of time and assemble just before serving for convenience.
- Adjust the amount of red onion according to your preference for sharpness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
