Chopped Winter Salad Recipe

Prep greens and herbs

Rinse the romaine, parsley and dill under cold water and shake off excess. Dry thoroughly (salad spinner or clean towels). Stack the romaine leaves, roll tightly and slice crosswise into thin ribbons to create a fine chop. Roughly chop the parsley and dill leaves together, then give them a fine chop so they are similar in size to the lettuce ribbons. Place the chopped greens and herbs in a large mixing bowl.

Dice vegetables

Peel (if desired) and halve the cucumber lengthwise. Scoop out seeds with a spoon if watery, then dice into small 1/4-inch pieces. Core and finely dice the red bell pepper and red onion. Add the cucumber, bell pepper and red onion to the bowl with the greens. Add the sliced green onion.

Prepare fruit and nuts

If you haven't already, remove pomegranate arils from the fruit (tap the back of the halved pomegranate over a bowl or submerge halves in water and pick out arils). Toast the walnuts in a dry skillet over medium heat, stirring, for 3–4 minutes until fragrant and lightly browned — watch carefully to avoid burning. Cool slightly, then chop coarsely. Add half the pomegranate arils and half the toasted nuts to the salad bowl; reserve the remainder for garnishing.

Make the dressing

In a small bowl or jar combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey (or maple), minced garlic, salt and black pepper. Whisk or shake vigorously until fully emulsified and slightly thickened. Taste and adjust: add more lemon for brightness, a pinch more salt if needed, or a touch more honey to balance acidity.

Dress and toss

Pour about three-quarters of the dressing over the salad in the large bowl. Toss gently but thoroughly with salad tongs or two large spoons until all ingredients are evenly coated. Add more dressing as needed to reach your preferred level — reserve any extra dressing in the fridge for up to 3 days.

Transfer the tossed salad to a serving bowl or platter. Sprinkle the remaining pomegranate arils and chopped toasted walnuts over the top for color and crunch. If using, crumble the feta over the salad and give a light final toss or serve with cheese on top. Garnish with a few whole dill fronds or parsley sprigs if desired. Serve immediately.