Vibrant mix of greens, pomegranate, feta, nuts, and fresh herbs with a tangy olive oil dressing.
# What You Need:
→ Greens
01 - 5 cups mixed baby greens (arugula, baby spinach, baby kale)
02 - 1 cup fresh flat-leaf parsley leaves
→ Cheese
03 - 3/4 cup crumbled feta cheese
→ Fruits & Nuts
04 - 1 cup pomegranate seeds (arils)
05 - 1/3 cup toasted pecans or walnuts, roughly chopped
→ Dressing
06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic vinegar
08 - 1 teaspoon honey
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - Zest of 1 lemon (optional)
12 - Fresh mint leaves (optional)
# How to Make:
01 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined. Set aside.
02 - On a large round serving platter, arrange mixed greens and parsley in a circular wreath shape, leaving the center empty.
03 - Sprinkle crumbled feta cheese evenly over the greens.
04 - Scatter pomegranate seeds and toasted nuts evenly over the wreath arrangement.
05 - Just before serving, drizzle the prepared dressing evenly over the salad.
06 - Optionally garnish with lemon zest and fresh mint leaves, then serve immediately.
