If you’re looking for a salad that combines fresh, vibrant greens with a mix of sweet, savory, and crunchy elements, this Mixed Green Salad with fruit and nuts is the best choice. This salad is not only visually stunning but also packed with incredible textures and flavors— made from the juicy pop of pomegranate seeds to the creamy crumbled cheese and the crunch of pecans. Tossed in a homemade balsamic vinaigrette, it’s a delicious and healthy addition to any meal.
1. Mixed Greens Salad With Fruit And Nuts
Ingredients
For the Salad:
- 6 cups mixed salad greens (such as arugula, spinach, romaine, or spring mix)
- ½ cup pomegranate seeds (from half of 1 fresh pomegranate)
- ½ cup feta or gorgonzola cheese, crumbled (about 4 oz.)
- ½ cup pecan halves
- 1 cup balsamic vinaigrette (recipe below, or use your favorite store-bought dressing)
For the Balsamic Vinaigrette:
- ¼ cup balsamic vinegar
- 1 teaspoon brown sugar
- 1 garlic clove, minced
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¾ cup olive oil
Instructions
Step 1: Prepare the Salad Ingredients
Greens: Start by washing and drying the mixed salad greens. You can use any combination of greens you like, such as arugula, spinach, romaine, or a spring mix. Once washed, place the greens in a large salad bowl.
Pomegranate Seeds: If you’re using a fresh pomegranate, cut it in half and gently tap the back of the pomegranate with a spoon to release the seeds. Make sure to remove any white pith. You’ll need ½ cup of pomegranate seeds for the salad.
Cheese: Crumble ½ cup of feta or gorgonzola cheese (about 4 oz.) and set aside. The cheese adds a creamy, tangy element to the salad.
Pecans: Use ½ cup of pecan halves. For extra flavor, you can lightly toast the pecans in a dry skillet over medium heat for 2-3 minutes, stirring occasionally, until fragrant. This step is optional but enhances the nutty flavor.
Step 2: Make the Balsamic Vinaigrette
In a small bowl or mason jar, whisk together the following ingredients for the dressing:
- ¼ cup balsamic vinegar
- 1 teaspoon brown sugar
- 1 garlic clove, minced
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Slowly whisk in ¾ cup olive oil until the vinaigrette is emulsified and well-combined. Alternatively, you can place all the ingredients in a jar with a lid and shake vigorously until the dressing is smooth.
Taste the vinaigrette and adjust seasoning if needed. The balance of tangy balsamic vinegar, a touch of sweetness from the brown sugar, and the richness of olive oil makes this dressing a perfect complement to the salad.
Step 3: Assemble the Salad
In a large bowl, combine the 6 cups mixed salad greens, ½ cup pomegranate seeds, ½ cup crumbled cheese, and ½ cup pecan halves.
Drizzle about 1 cup of the balsamic vinaigrette over the salad. You can start with less dressing and add more as needed, depending on your taste preferences.
Gently toss the salad until all the ingredients are evenly coated with the vinaigrette.
Step 4: Serve and Enjoy
Once the salad is tossed, serve immediately for the freshest flavor and texture. The combination of crisp greens, juicy pomegranate seeds, creamy cheese, and crunchy pecans, all coated in a tangy balsamic vinaigrette, makes for a delightful and refreshing salad.
2. Tips for the Perfect Mixed Green Salad
Use Fresh Ingredients: For the best flavor, use fresh mixed greens, ripe pomegranate seeds, and high-quality cheese. Fresh ingredients will make a big difference in the overall taste and texture of the salad.
Toast the Pecans: Lightly toasting the pecans before adding them to the salad enhances their nutty flavor and adds extra crunch.
Balance the Dressing: When making the balsamic vinaigrette, taste as you go. Adjust the sweetness, salt, or oil to suit your taste. Some may prefer a sweeter dressing, while others may like it more tangy.
Chill the Salad Before Serving: For an extra refreshing salad, refrigerate the mixed greens and ingredients for about 10-15 minutes before assembling. This keeps the salad crisp and cool.
3. Variations and Substitutions
This salad is very versatile, and you can easily customize it to suit your taste or dietary preferences. Here are a few ideas for variations:
Swap the Cheese: If you’re not a fan of feta or gorgonzola, try using goat cheese, blue cheese, or even shaved Parmesan.
Use Different Nuts: Instead of pecans, you can use walnuts, almonds, or pistachios for a different type of crunch.
Add Protein: Turn this salad into a complete meal by adding grilled chicken, shrimp, or even thinly sliced steak.
Fruit Variations: Don’t have pomegranate? Try using dried cranberries, fresh apple slices, or even orange segments for a fruity twist.
4. How to Store & Make Ahead
Storing Leftovers:
If you have leftover salad, store the components separately to prevent the greens from becoming soggy. Keep the salad greens, vinaigrette, and toppings in separate containers in the refrigerator.
The balsamic vinaigrette can be stored in an airtight container in the fridge for up to 1 week. Shake well before using.
Make-Ahead Tips:
You can prepare the vinaigrette ahead of time and store it in the refrigerator.
Toast the pecans and store them in an airtight container to keep them fresh and crunchy.
Assemble the salad just before serving to ensure the greens stay crisp and the ingredients are fresh.
This mixed green salad with pomegranate, feta, and pecans is a perfect balance of flavors and textures, making it a great addition to any meal. Whether you’re serving it up as a side dish for a family dinner or bringing it to a potluck, this salad is sure to impress with its vibrant colors and delicious taste.
