Ingredients:
For the Salad:
4 cups salad greens (e.g., baby spinach, arugula, or mixed greens)
1/2 cup pickled onions, thinly sliced
1/3 cup crumbled feta cheese
2 tablespoons dried goji berries
2 tablespoons dried cranberries
1 cup cooked quinoa, cooled
1 1/2 cups cooked chicken, shredded or diced (grilled or roasted works best)
For the Orange-Pomegranate Dressing:
1/4 cup orange juice (freshly squeezed, if possible)
3 tablespoons pomegranate juice
1 tablespoon honey or maple syrup
2 tablespoons olive oil
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions:
1. Prepare the Salad:
In a large salad bowl, combine the salad greens, pickled onions, feta cheese, goji berries, cranberries, cooked quinoa, and cooked chicken. Toss gently to distribute the ingredients evenly.
2. Make the Dressing:
In a small bowl or jar, whisk together the orange juice, pomegranate juice, honey (or maple syrup), olive oil, Dijon mustard, salt, and pepper until well combined. Adjust seasoning as needed.
3. Assemble the Salad:
Drizzle the orange-pomegranate dressing over the salad just before serving. Toss lightly to coat all the ingredients.
4. Serve:
Transfer the salad to individual plates or bowls and enjoy! This salad is perfect as a light lunch or a hearty dinner.
Optional: Garnish with pomegranate seeds or chopped nuts for extra crunch and flavor!