Winter Greens Pomegranate Vinaigrette (Print version)

Mixed winter greens dressed with a tangy pomegranate vinaigrette, topped with crunchy nuts and vibrant seeds.

# What you'll need:

→ Greens

01 - 6 cups mixed winter greens (kale, baby spinach, arugula, Swiss chard), washed and torn

→ Vinaigrette

02 - 3 tablespoons pomegranate juice
03 - 1 tablespoon red wine vinegar
04 - 1 teaspoon Dijon mustard
05 - 1 teaspoon honey or maple syrup
06 - 1/4 teaspoon sea salt
07 - 1/8 teaspoon freshly ground black pepper
08 - 3 tablespoons extra virgin olive oil

→ Toppings

09 - 1/2 cup pomegranate seeds
10 - 1/4 cup toasted walnuts or pecans, roughly chopped
11 - 1/4 cup crumbled feta or goat cheese (optional)

# How to make it:

01 - In a small bowl, whisk together pomegranate juice, red wine vinegar, Dijon mustard, honey, sea salt, and black pepper. Gradually drizzle in olive oil while whisking until the vinaigrette is smooth and emulsified.
02 - Place mixed winter greens in a large salad bowl. Drizzle with vinaigrette and toss gently to evenly coat all leaves.
03 - Sprinkle the salad with pomegranate seeds, toasted nuts, and crumbled cheese if desired.
04 - Serve immediately to preserve freshness and textures.

# Expert suggestions:

01 -
  • It takes just 15 minutes from start to table, making it perfect for weeknight dinners when you want something that feels special without the fuss
  • The pomegranate vinaigrette is naturally sweet and tangy, so you skip heavy creamy dressings but never miss the richness
  • Every bite feels like a small celebration with those jewel-like pomegranate seeds bursting against your palate
02 -
  • The difference between emulsified and separated vinaigrette is patience and speed—whisk slowly enough to see what's happening, but fast enough that the oil doesn't pool. I learned this after making a broken dressing that never came together
  • Pomegranate seeds should not be made ahead—they weep and discolor if they sit in the vinaigrette. Add them at the very last second, or keep them separate until serving
  • The quality of your pomegranate juice matters enormously. One year I bought the cheapest bottle I could find, and the vinaigrette tasted medicinal instead of bright
03 -
  • To remove pomegranate seeds without a mess, cut the fruit in half and hold it cut-side down over a bowl of water, then gently tap the back with a spoon. The seeds sink while the white pith floats, and cleanup is nothing
  • A properly emulsified vinaigrette will coat a whisk or spoon; if it slides off like water, you haven't whisked long enough. Trust your arm, not the clock

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