Harvest Salad With Cranberry Vinaigrette
Mixed baby greens topped with thinly sliced green apples, feta cheese crumbles, pomegranate seeds, and a cranberry vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 as a side 1x
- Category: Salads
- Cuisine: American
Ingredients
Scale
Cranberry Vinaigrette
- 1/2 cup whole cranberry sauce
- 1/2 cup vegetable oil
- 1/4 cup white balsamic vinegar
- 1/4 teaspoon onion powder
- 2 tablespoons sugar
- 1/4 teaspoon salt
Salad
- 6 cups mixed baby greens
- 1/2 cup sugared sliced almonds (see note below)
- 1 green apple sliced thinly
- 1/2 cup feta crumbled
- 1/2 cup pomegranate seeds
Sugared Almonds
- 1/2 cup sliced almonds
- 2 tablespoons sugar
- sprinkle of salt
Instructions
Dressing
- Combine all the ingredients in a food processor or blender and process until smooth.
Sugared Almonds
- In a small nonstick saucepan over medium high heat, combine 1/2 cup of sliced almonds and 2 tablespoons of sugar. Stir continuously until the sugar begins to melt and coat the almonds. The almonds will also start to turn golden brown. When you see the almonds begin to brown slightly, pour the sugared almonds onto a piece of wax paper and spread them out. Sprinkle a little salt over the almonds while they are still warm, and then allow them to cool completely.
Salad
- Place the mixed baby greens into a large bowl or platter. Sprinkle on the feta cheese, apple slices, pomegranate seeds, and sugared almonds. Top with the cranberry vinaigrette and toss to coat.
Nutrition
- Serving Size: 1 Serving
- Calories: 312
- Sugar: 18g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 2.8g
- Unsaturated Fat: 15.7g
- Trans Fat: 0.3g
- Carbohydrates: 30g
- Fiber: 7.7g
- Protein: 7.1g
- Cholesterol: 8.3mg