Ingredients:

  • 6 cups baby arugula and spinach mix
  • 1 cup pomegranate arils
  • 3 large navel oranges, segmented
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup crumbled feta cheese
  • 3 tbsp extra virgin olive oil
  • 2 tbsp champagne vinegar
  • 1 tsp Dijon mustard
  • 1 tsp pure maple syrup
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Toast the sliced almonds in a dry skillet over medium heat for 3-5 minutes, shaking frequently until they smell nutty and turn a pale gold. Set aside to cool completely.
  2. Segment the oranges by removing the peel and slicing between the membranes to create supremes.
  3. In a jar or whisking bowl, combine the champagne vinegar, maple syrup, and Dijon mustard. Slowly whisk in the extra virgin olive oil until the mixture is velvety and cohesive.
  4. Season the dressing with sea salt and cracked black pepper.
  5. Place the baby arugula and spinach mix in a large bowl. Add the orange segments and pomegranate arils.
  6. Drizzle the champagne vinaigrette over the salad and toss gently until the leaves are evenly coated.
  7. Fold in the crumbled feta cheese and toasted almonds just before serving to maintain crunch.