Ingredients
- 3 juicy navel oranges, segmented
- 1 cup pomegranate seeds
- 4 cups mixed greens (arugula and baby spinach)
- 1/2 cup toasted pecans or walnuts
- 1/2 cup feta or goat cheese, crumbled
- 2 tablespoons honey
- 2 tablespoons fresh lime juice
- Salt and pepper, to taste
Instructions
- Wash and dry the mixed greens.
- Peel and segment the oranges, removing any pith.
- Extract the pomegranate seeds and set aside.
- Toast the nuts in a dry skillet over medium heat for about 5 minutes.
- In a large salad bowl, place the mixed greens and top with orange segments and pomegranate seeds.
- Crumble the feta or goat cheese over the salad.
- In a small dish, whisk together honey, lime juice, salt, and pepper, then drizzle over the salad.
- Top with toasted nuts and toss gently to combine.
- Serve immediately for the freshest taste.
Notes
Avoid dressing the salad too early to keep greens crisp. Assemble individual portions for presentations at gatherings.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
- Diet: Vegetarian