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Cranberry Pomegranate Salad 



  • 6 cups The Villages Grown Hydro Crunch Lettuce
  • 1 cup fresh cranberries
  • 1 Bartlett Pear sliced thin
  • 1/2 cup pomegranate arils (seeds)
  • 1/2 cup chopped pecans toasted
  • 1/2 cup crumbled feta cheese


  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Mitchem Bee Wildflower honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste


  1. Prepare the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined. Set the dressing aside. 
  2. Toast the Nuts: Place the chopped pecans or walnuts in a dry skillet over medium heat. Toast them for a few minutes, stirring occasionally until they become fragrant and slightly golden. Remove them from the heat and let them cool. 
  3. Prepare the Salad Greens: Wash and dry the salad greens if they are not pre-washed. Place them in a large salad bowl. 
  4. Add Pear, Cranberries and Pomegranate Arils: Rinse the cranberries and pomegranate. Add them to the salad bowl with the greens. 
  5. Toss with Dressing: Pour the dressing over the salad. Toss everything together gently to ensure the dressing is evenly distributed. 
  6. Top with Nuts and Feta: Sprinkle the toasted nuts and crumbled feta cheese over the salad. 
  7. Serve: Transfer the Christmas Cranberry Pomegranate Salad to a festive serving platter or individual salad plates.