This salad is the BEST! I make it at Thanksgiving and Christmas because of it’s beautiful colors and pomegranate is in season at that time of year. It’s super easy to make, It looks beautiful and it tastes great! I like salads that have different textures. In my opinion, crunchy, sweet, salty, smooth textures all need to be inside a great salad. The amount in this recipe serves six. Three to four people if serving as a main dish. I like to use a light oil and balsamic vinaigrette with this salad. It’s very refreshing next to the heavier holiday dishes that are usually served. You could make this the day AFTER Thanksgiving and top it with leftover turkey, YUM!
Tools
- Large bowl
- tongs
Ingredients
- 10 oz bag of baby spinach
- 10 oz bag of baby greens like kale, radicchio and mizuna
- 6 oz bag of butter lettuce
- 1 red onion, thinly sliced*
- 4 oz bag of low sugar dried cranberries
- 4 oz of pomegranate seeds*
- 4 oz bag of sliced almonds, toasted
DELISH TIP 1-Red onion can be quite strong. You can mellow their flavor if you slice your onion and then soak the slices in cold water for 10 minutes. Pat them dry with paper towel and then add them to your salad.
DELISH TIP 2– You can get the seeds out of the pomegranate by halving it and whacking the outside with a wooden spoon. Do it over a big bowl because they’ll fly out and bounce around. This is a fun job for children, or to relieve stress! Or you can buy the seeds in a jar in the refrigerated produce section of the grocery store.