A tasty winter salad full of flavour and healthy delicious ingredients to add to any main dish. The vinaigrette dressing is simple and perfect balance of sweetness and tangy flavours.
Simple ingredients that results in a colourful, fresh and absolutely delicious salad! I love the variation of texture from crunchy to creamy. This winter salad is easy to prepare ahead for a crowd.
INGREDIENTS AND SUGGESTIONS
Mixed Greens: select a variety of mixed greens for this recipe and my choice was spinach, romaine and arugula. Another choice is kale that I often will add to my salads. If you have a bag or container of mixed greens, that works for this salad too.
Purple or red cabbage: they are two of the same, and since it is purple in colour, I tend to call it purple cabbage. This cabbage adds a crunch and colour to this salad, and it’s such a wonderful winter vegetable to add to salads and it is so healthy for us.
Red onion: can definitely add a nip, however, a sweet onion would be a nice substitution
Radishes: is added for it’s unique flavour and colour
Feta: is one of my favourite cheese to add to my salads, often I will use goat feta
Pomegranate: is one of my favourite fruits to add to winter salads and dips for colour, texture, and flavour, it’s such a beautiful fruit that has many healthy benefits.
Walnuts: is one of favourite nuts to add to salads and next time I will roast them with maple syrup or honey
Vinaigrette: extra virgin olive oil (I recommend using a good quality evoo if you can, it really does make a difference), lemon juice, apple cider vinegar, Dijon mustard, honey (maple syrup can be substituted), salt and pepper
MAKE AHEAD....
- If you have a salad spinner, I suggest to wash and dry your greens ahead and leave them in the salad spinner.
- That includes washing and breaking up the red cabbage as well. I tend to vary on whether to slice or break into large pieces and for this salad I decided on large pieces creating a more colourful salad
- Slice your red onion and radishes and place them in a ziplock bag or sealed container.
- Slice the pomegranate and remove enough of the pomegranate arils for the salad.
- Crumb the feta and place in a sealed container.
- Place all of the salad ingredients into the refrigerator.
- Mix the vinaigrette and pour into a salad dressing bottle and have it ready when you serve the salad.
SERVING
I have to admit, I don’t eat salads too often during the winter months BUT every now and then you just want that fresh crunchy goodness! As well, I will most often have a salad prepared when I am having a dinner party, I will make a salad to accompany the meal I am serving.
This delicious winter salad is one of those that is perfect with any roasts whether it’s pork or beef, grilled meats and it is lovely with roasted turkey or chicken.
WHAT MAKES THIS SALAD SO DELICIOUS
If you have had arugula before you know it tends to have a bitter and peppery taste and many people are not in favour of the taste. So that’s why I added romaine lettuce in this salad to balance the flavours of the greens creating a much pleasant and flavourful salad.
The feta not only adds a brightness to this salad, but it gives that creamy texture when you bite into it. The creamy and salty flavour is what I love in this salad.
Pomegranate seeds brighten up any dish and not to much it’s healthy benefits. They are high in antioxidants, fiber and fatty acids which helps to reduce diseases.
The dressing I made for this salad is simple yet fresh and flavourful.
Mixed Green Salad with Red Cabbage, Feta and Pomegranate
Equipment
- large bowl
Ingredients
- 10 cups mixed greens (spinach, romaine, arugula)
- 1 cup red cabbage, cut into large pieces
- 1/4 red onion, thinly sliced
- 4-5 radishes, sliced
- 4 oz feta cheese, crumbled
- 1/2 cup pomegranate arils
- 1/4 cup walnuts
Vinaigrette Dressing:
- 1/3 cup olive oil
- 1 tbsp lemon juice
- 4 tbsp apple cider vinger
- 2 tsp Dijon mustard
- 1 tbsp honey or maple syrup
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions
- Wash, and spin dry the mixed greens and transfer to a large bowl. Add the red cabbage, red onion and radishes.
- Vinaigrette: In a small bowl, whisk olive oil, lemon juice, apple cider vinegar, dijon, honey, salt and pepper. Pour the vinaigrette over the salad and toss. Transfer to a serving bowl, then lay feta, pomegranate, and walnuts on top of the salad before serving.
- Serve immediately, this salad can be refrigerate up to 2 days.
- Make ahead: have all your ingredients wash, dried, and sliced ready. Mix the vinaigrette and place both in the refrigerator just before serving.
