Holiday Glow Citrus & Pomegranate Salad

Ingredients (about 2–3 servings)

• 4 cups mixed greens (spring mix, arugula, or baby spinach)

• 2 clementines or small oranges, peeled and segmented

• ½ cup pomegranate arils

• ½ avocado, sliced or diced

• ¼ cup toasted pecans or walnuts, roughly chopped

• 2 tablespoons crumbled feta or goat cheese (optional)

Dressing

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon fresh orange juice (from the clementines, if you like)

• 1 teaspoon Dijon mustard

• 1 teaspoon honey or maple syrup

• Salt

  • Start with a small pinch (about 1/16 teaspoon), then adjust to taste

• Black pepper

  • Start with a pinch, then adjust to taste

Directions

1. Prep the salad base

   • Add mixed greens to a large bowl.

   • Top with clementine segments, pomegranate arils, avocado, and toasted nuts.

   • Optional: sprinkle crumbled feta or goat cheese over the top.

2. Make the dressing

   • In a small bowl or jar, whisk together olive oil, orange juice, Dijon, and honey or maple syrup until smooth.

   • Add a small pinch of salt and a pinch of black pepper to start, then taste.

     • If you want it sweeter → add a little more honey/maple, about ¼ teaspoon at a time.

     • If you want more tang → add a small splash of extra orange juice or a squeeze of lemon.

3. Dress “to taste”

   • Drizzle about half the dressing over the salad and toss gently.

   • Taste a leaf and a piece of citrus:

     • If it needs more flavor → add more dressing a little at a time.

     • If it feels too strong → add a handful more greens to balance it.

4. Plate the salad and finish with a light extra sprinkle of nuts, cheese, or a twist of black pepper, if desired.

Leftovers

• Best enjoyed fresh. If you plan for leftovers, keep the dressing and salad stored separately and dress just before serving.

Enjoy!