Winter Salad with Pomegranate
Winter Salad with Pomegranate features roasted chicken, baby spinach, toasted pecans, and feta tossed in a honey balsamic dressing - ready in 33 minutes.
Equipment
- oven
- medium bowl
- rimmed baking sheet
- whisk
- small bowl
- large serving bowl
- salad tongs
- knife
- cutting board
- measuring spoons
- measuring cups
Ingredients
Chicken
- 1.5 pounds boneless chicken pieces cut into 1-inch cubes
- 1 tablespoon pure olive oil
- 0.5 teaspoon kosher salt for the chicken
- 0.25 teaspoon black pepper freshly ground, for the chicken
Salad
- 5 ounces baby spinach washed and dried
- 0.33 cup pecans toasted, roughly chopped
- 0.5 cup pomegranate arils
- 4 ounces feta cheese crumbled
Dressing
- 0.25 cup extra-light olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 0.25 teaspoon kosher salt for the dressing
- 0.125 black pepper freshly ground, for the dressing
Instructions
- Preheat your oven to 400°F. In a medium bowl, toss the cubed boneless chicken pieces with 1 tablespoon of pure olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Spread the chicken on a rimmed baking sheet in a single layer. Roast for 15 to 18 minutes, flipping the pieces halfway through, until the chicken is cooked through and the outside is lightly golden. Remove from the oven and let it cool slightly for about 5 minutes.
- While the chicken cooks, make the dressing. In a small bowl, whisk together the 1/4 cup extra-light olive oil, balsamic vinegar, honey, Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper until the mixture is smooth and fully combined.
- In a large serving bowl, combine the baby spinach, toasted pecans, pomegranate arils, and crumbled feta cheese.
- Add the slightly cooled roasted chicken to the salad bowl. Drizzle the dressing over everything.
- Gently toss the salad with salad tongs or two large spoons until all ingredients are evenly coated with the dressing. Serve immediately.
Notes
Let the roasted chicken cool slightly before adding to the salad to prevent wilting the spinach.