My favorite BIG salad to transition from winter to spring! Loads of fruits and vegetables paired with a flavorful pomegranate vinaigrette make for a colorful and healthy dinner salad.
In a small saucepan over medium-high heat, bring pomegranate juice to a boil. Reduce heat to medium and heat for 10 minutes, stirring occasionally.
3/4 cup pomegranate juice
Transfer to a small heat-proof bowl and let cool completely. Add olive oil, honey, vinegar, pepper and salt and stir until well-combined.
3 tablespoons extra virgin olive oil, 2 teaspoons honey, 1/2 tablespoon white wine vinegar, 1/8 teaspoon ground black pepper, Pinch sea salt
Store in sealed container in the fridge until ready to use.
Salad
Chop and rinse lettuce and divide between two large serving bowls.
4 cups lettuce
Rinse and chop/dice all remaining ingredients and divide between the two bowls.
1/2 cup diced celery, 1/2 cup sliced strawberries, 1/2 cup SunBursts, 1/2 cup diced Granny Smith apple, 1/2 cup diced pear, 1/2 cup blueberries, 1/2 cup raspberries, 1/2 cup grapes, 1/2 cup pomegranate seeds, 1/2 cup Diamond of California chopped walnuts
Drizzle with dressing, toss to combine if desired, and serve immediately. Enjoy!