Vibrant salad featuring pomegranate seeds, crumbled feta, fresh herbs, and toasted nuts arranged in a wreath.
# Ingredients:
→ Greens
01 - 5 cups mixed baby greens (arugula, baby spinach, baby kale)
02 - 1 cup fresh flat-leaf parsley leaves
→ Cheese
03 - 3/4 cup crumbled feta cheese
→ Fruits & Nuts
04 - 1 cup pomegranate seeds (arils)
05 - 1/3 cup toasted pecans or walnuts, roughly chopped
→ Dressing
06 - 3 tbsp extra-virgin olive oil
07 - 1 tbsp balsamic vinegar
08 - 1 tsp honey
09 - 1 tsp Dijon mustard
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - Zest of 1 lemon (optional)
12 - Fresh mint leaves (optional)
# Instructions:
01 - Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl; set aside.
02 - On a large round serving platter, arrange mixed greens and parsley in a circular wreath shape, leaving the center empty.
03 - Evenly sprinkle crumbled feta over the arranged greens.
04 - Scatter pomegranate seeds and toasted nuts evenly across the wreath.
05 - Drizzle the prepared dressing evenly over the salad just before serving.
06 - Optionally, add lemon zest and fresh mint leaves to finish.
