Pomegranate Feta Wreath Salad (Print Version)

A colorful mix of greens, pomegranate seeds, feta, nuts, and fresh herbs dressed lightly for celebrations.

# What You'll Need:

→ Greens

01 - 5 cups mixed baby greens (arugula, baby spinach, baby kale)
02 - 1 cup fresh flat-leaf parsley leaves

→ Cheese

03 - 3/4 cup crumbled feta cheese

→ Fruits & Nuts

04 - 1 cup pomegranate seeds
05 - 1/3 cup toasted pecans or walnuts, roughly chopped

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic vinegar
08 - 1 teaspoon honey
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - Zest of 1 lemon (optional)
12 - Fresh mint leaves (optional)

# How to Make It:

01 - Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and freshly ground black pepper in a small bowl. Set aside.
02 - On a large round serving platter, arrange mixed baby greens and parsley in a circular wreath shape, leaving the center empty.
03 - Evenly sprinkle crumbled feta cheese over the arranged greens.
04 - Scatter pomegranate seeds and toasted pecans or walnuts over the wreath.
05 - Drizzle the prepared dressing evenly over the entire salad just prior to serving.
06 - If desired, finish with lemon zest and fresh mint leaves as garnish.

# Expert Advice:

01 -
  • A stunning holiday centerpiece that’s simple to assemble.
  • Bright, fresh flavors that balance sweet, tangy, and savory.
  • Vegetarian and gluten-free, perfect for many dietary needs.
  • No cooking required — ready in just 20 minutes.
02 -
  • Arrange the greens and herbs in advance to save time when serving.
  • Whisk the dressing thoroughly to combine flavors evenly.
  • Keep the pomegranate seeds cold until just before assembling to maintain their freshness.
  • Use salad tongs to gently lift and serve without disturbing the wreath shape.
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