Ingredients
Salad Greens
- 5 ounces spring mix salad greens
- 6 ounces chopped butter lettuce
Toppings
- Candied pecans (quantity to taste, about 1/4 cup)
- 1/2 medium red onion, thinly sliced
- 1 watermelon radish, thinly sliced
- 1 to 2 small avocados, sliced
- 1 cup blueberries
- 1/3 cup pomegranate arils
- 2 ounces crumbled feta cheese
Dressing
- Creamy pomegranate dressing (about 1/4 to 1/3 cup, to taste)
Instructions
- Prepare the greens: Toss the spring mix salad greens and chopped butter lettuce together in a large bowl to combine evenly.
- Assemble the salad: Arrange the mixed greens on a large serving platter or divide among individual bowls.
- Add the toppings: Evenly distribute candied pecans, thinly sliced red onion, watermelon radish slices, sliced avocado, blueberries, and pomegranate arils on top of the greens.
- Add cheese: Sprinkle the crumbled feta cheese over the salad for a tangy finishing touch.
- Dress the salad: Drizzle the desired amount of creamy pomegranate dressing over the salad just before serving. Optionally, finish with freshly ground black pepper for extra flavor.
Notes
- Use ripe but firm avocados to avoid mushiness in the salad.
- Candied nuts add a sweet crunch; substitute with candied pistachios or walnuts if preferred.
- For a vegan version, omit feta cheese or substitute with vegan cheese.
- The creamy pomegranate dressing can be made ahead and stored refrigerated for up to one week.
- Freshly ground black pepper enhances the flavor but is optional.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian