Ingredients
- 2 cups fresh strawberries, sliced
- 1 cup pomegranate seeds
- 4 cups leafy greens (baby spinach, arugula, or mixed greens)
- 1/2 cup walnuts or pecans (optional)
- 1/2 cup feta cheese, crumbled (optional)
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
Instructions
- Rinse strawberries under cool water and slice them into quarters. If using whole pomegranates, cut them in half and carefully extract the seeds.
- In a large bowl, add a handful of leafy greens. Layer the sliced strawberries and pomegranate seeds on top. If using nuts or cheese, sprinkle those in.
- In a small bowl or jar, mix balsamic vinegar, olive oil, honey, and Dijon mustard. Shake or whisk until combined.
- Drizzle the dressing over the salad and toss gently to coat the ingredients.
- Serve immediately or keep the dressing separate if preparing ahead of time.
Notes
For added flavor, consider toasting the nuts before adding them to the salad. Avoid over-dressing to keep the greens fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Vegan
- Diet: Vegetarian