Apple Pomegranate & Pecan Salad Recipe
A crisp autumn salad featuring tart apples, fresh spinach, juicy pomegranate seeds, candied pecans, and feta cheese, all drizzled with a tangy pomegranate-balsamic vinaigrette.
8 Servings
Ingredients
For the Dressing:
- ½ cup pomegranate juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¼ cup canola oil
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
For the Salad:
- 2 medium Granny Smith apples cored and chopped
- 1 5 ounce package baby spinach
- ⅔ cup pomegranate seeds
- ⅓ cup candied pecans
- ¼ cup crumbled feta cheese
Instructions
Prepare the dressing:
- Place the pomegranate juice, balsamic vinegar, Dijon mustard, and honey into the bowl of a food processor. Pulse until fully combined. With the blade running, gradually add the canola oil through the chute until the mixture is smooth and emulsified. Season with salt and black pepper. Set aside.
Assemble the salad:
- In a large serving bowl, combine the chopped apples, baby spinach, pomegranate seeds, candied pecans, and crumbled feta cheese.
Dress and serve:
- Drizzle the prepared dressing evenly over the salad. Toss gently until all ingredients are well coated. Serve immediately.
Notes
This recipe is naturally gluten-free. Ensure that the Dijon mustard and candied pecans are certified gluten-free, as some brands may contain trace amounts of gluten.