Winter Green Salad with Pomegranate Dressing – Karen Mangum Nutrition

Step 1

Combine spring mix, Brussels sprouts, celery and red onion in a large serving dish. Divide evenly between 8 serving plates. Arrange pear slices, dried cranberries and chopped pecans over top.

Step 2

For the Dressing: Combine the pomegranate juice, apple cider vinegar, sugar, mustard, garlic powder, salt and pepper in a container of a small food processor; cover and process until well blended. With motor running slowly pour in olive oil to blend with dressing. Store in the refrigerator until ready to serve (up to 5 days). Shake/whisk before serving. (Will not use all the dressing.)

Step 3

When ready to serve, toss all of the salad ingredients together in a large bowl. Drizzle with desired amount of dressing and toss to combine.