Ingredients
Equipment
Method
Preparation
- Rinse and dry the mixed greens. If using kale, strip leaves from stems and tear into bite-sized pieces.
- Toast the walnuts or pecans in a skillet over medium heat for 5-7 minutes until golden and fragrant.
Mix the Salad
- Combine the dried mixed greens with pomegranate seeds and toasted nuts in a large mixing bowl.
- If desired, crumble in the cheese and add sliced seasonal fruits.
Dress the Salad
- Drizzle balsamic vinaigrette over the salad and gently toss to coat.
Serve
- Serve immediately to maintain freshness, either in individual bowls or on a serving platter.
Nutrition
Notes
Use the freshest ingredients and dress the salad just before serving for best results.
