House Salad Recipe

Prep greens and vegetables

Wash and thoroughly dry mixed salad greens using a salad spinner or clean kitchen towel. Place greens in a large salad bowl.

Prepare carrots and other add-ins

Peel the carrots and cut into thin julienne strips or shred using a box grater. Add carrots to the bowl with the greens. If using cucumber and red onion, slice thinly and add them as well.

Toast nuts (if using)

In a small dry skillet over medium heat, toast the walnuts or pecans for 3–4 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a plate to cool to avoid overcooking.

Add seeds and cheese

Scatter pomegranate seeds over the salad. Crumble the feta or goat cheese on top and add the cooled toasted nuts if using. Toss gently to combine just before dressing.

Reduce (optional): In a small saucepan, bring 1/2 cup pomegranate juice to a gentle simmer over medium heat and cook until reduced to about 1/4 cup (6–8 minutes). This concentrates flavor; skip this step if short on time and use juice as-is.

Combine ingredients: In a jar or small bowl, whisk together the pomegranate juice (or reduced juice), red wine vinegar, Dijon mustard, honey or maple syrup, salt, and pepper until combined.

Emulsify: Slowly drizzle in the extra-virgin olive oil while whisking continuously until the dressing is emulsified and slightly thickened. If using pomegranate molasses, whisk it in at the end to adjust sweetness and acidity.

Taste and adjust: Taste the dressing and add additional salt, pepper, honey, or vinegar as needed to balance sweetness and acidity. The dressing should be bright, slightly sweet, and tangy.

Dress the salad: Just before serving, lightly drizzle about 3–4 tablespoons of vinaigrette over the salad (reserve extra in case guests want more). Toss gently until greens are evenly coated. Add more dressing as desired—about 2 tablespoons per serving is a good starting point.

Serve: Divide the dressed salad among plates or serve family-style. Garnish with extra pomegranate seeds and a final crack of black pepper if desired.