Ingredients
Salad
4 cups mixed greens (such as spinach, arugula, and romaine)1 cup fresh strawberries, sliced
1/2 cup walnuts, chopped
1/4 cup red onion, thinly sliced
1/2 cup cucumber, thinly sliced
Shredded carrots, for garnish
Fresh Pomegranate seeds, chopped, for garnish
Optional: Poppy seeds, for garnish
Balsamic Vinaigrette Dressing
1/4 cup extra virgin olive oil2 tablespoons balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
Instructions
In a small bowl, whisk together olive oil, balsamic vinegar, honey, and Dijon mustard until well combined. Season with salt and pepper according to your taste. Set aside.If using untoasted walnuts, toast the walnuts in a dry skillet over medium heat enhances their flavor. Stir frequently to avoid burning.
In a large salad bowl, combine the mixed greens, sliced strawberries, toasted walnuts, cucumber slices and sliced red onions. Drizzle the balsamic vinaigrette over the salad. Gently toss everything together until the salad is evenly coated with the dressing.
Garnish with additional strawberry slices and a sprinkle of shredded carrots for an extra touch of elegance. Top with fresh chopped pomegranate seeds and poppy seeds (if using).
Serve the salad immediately for the freshest taste.
Tip: If you do not have access to fresh pomegranate seeds or a pomegranate to harvest them from, I recommend looking in the frozen section in your local grocery store. You can sometimes find them in the frozen fruit section.
