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Christmas Chopped Salad

A festive holiday salad with crisp romaine, sweet cranberries, crunchy almonds, and creamy feta cheese tossed in a tangy pomegranate vinaigrette
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Prep Time 15 minutes
Servings: 6
Calories: 180
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 large head romaine lettuce, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup toasted sliced almonds
  • 4 oz feta cheese, crumbled
  • 1/2 red onion, finely diced
  • 1/2 cup pomegranate seeds
For the dressing
  • 1/4 cup olive oil
  • 2 tablespoons pomegranate juice
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper to taste

Method
 

  1. In a small bowl, whisk together olive oil, pomegranate juice, honey, apple cider vinegar, and Dijon mustard until smooth. Season with salt and pepper, then set aside.
  2. Wash and thoroughly dry your romaine lettuce, then chop into bite-sized pieces. Finely dice the red onion.
  3. If your almonds aren't already toasted, place them in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden and fragrant.
  4. In a large serving bowl, combine the chopped romaine, dried cranberries, toasted almonds, crumbled feta, and diced red onion.
  5. Drizzle the dressing over the salad and toss gently until everything is evenly coated. Top with fresh pomegranate seeds just before serving.

Notes

Store leftover salad in refrigerator for up to 2 days, though best enjoyed fresh. Keep dressing separate if making ahead and add just before serving. Can prep all ingredients the night before. Don't overdress the salad and make sure lettuce is completely dry. Add pomegranate seeds just before serving to prevent bleeding. Budget-friendly substitutions: use walnuts instead of almonds, red wine vinegar instead of pomegranate juice, and goat cheese instead of feta.