Winter Crunch Salad Recipe

Toast and candy almonds

Line a small plate with parchment. In a small nonstick skillet over medium heat, add almonds, sugar, and butter. Cook, stirring constantly, until sugar melts and coats almonds and turns glossy, about 3–4 minutes. Sprinkle the pinch of salt, transfer immediately to the parchment and separate almonds with a fork so they don’t stick. Let cool completely; chop coarsely if desired. Yield: about 3 tablespoons.

If using frozen blueberries, thaw slightly. In a small blender or using an immersion blender and jar, combine blueberries, pomegranate juice, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Blend until smooth.

With the blender running low speed, stream in the olive oil until the dressing emulsifies and thickens slightly, about 20–30 seconds. Taste and adjust seasoning — add more honey for sweetness, more vinegar for brightness, or a pinch more salt if needed. Strain through a fine mesh sieve if you prefer a perfectly smooth dressing (optional). Makes about 1/3 cup.

In a large bowl, gently toss baby spinach, baby arugula, and baby kale to combine. These quantities serve 2–3 as a main salad or 4 as a side.

Add thinly sliced red onion, dried cherries, and about 2 tablespoons of the candied almonds to the greens. Gently toss to distribute.

Crumble goat cheese over the top and toss lightly so some clumps remain for texture.

Right before serving, drizzle 2–3 tablespoons of the blueberry-pomegranate dressing over the salad and toss gently to coat. Start with 2 tablespoons and add more to taste so the greens aren’t soggy.

Scatter remaining candied almonds on top for extra crunch and garnish with a few whole dried cherries. Serve immediately.

Optional — add protein

Top salad with sliced grilled chicken breast or flaked grilled salmon if desired (one breast or fillet per salad). If adding protein, add an extra tablespoon of dressing and toss to combine.