A fresh winter mix of greens, pomegranate, feta, nuts with crunchy snowflake tortilla chips and bright salsa.
# Components:
→ Snowflake Tortilla Chips
01 - 4 large flour tortillas
02 - 2 tablespoons olive oil
03 - ½ teaspoon sea salt
→ Salsa
04 - 3 medium ripe tomatoes, diced
05 - ½ small red onion, finely chopped
06 - 1 small jalapeño, seeded and minced
07 - ¼ cup fresh cilantro, chopped
08 - Juice of 1 lime
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
→ Winter Salad
11 - 4 cups mixed winter greens (kale, baby spinach, arugula)
12 - ½ cup thinly sliced radishes
13 - ½ cup pomegranate seeds
14 - ⅓ cup crumbled feta cheese
15 - ¼ cup toasted pecans or walnuts, roughly chopped
→ Dressing
16 - 2 tablespoons olive oil
17 - 2 teaspoons white wine vinegar
18 - 1 teaspoon honey
19 - Salt and black pepper to taste
# Directions:
01 - Preheat the oven to 375°F.
02 - Use snowflake-shaped cookie cutters to cut shapes from flour tortillas. Brush both sides with olive oil and sprinkle with sea salt.
03 - Arrange tortilla snowflakes on a baking sheet in a single layer. Bake 8 to 10 minutes, flipping halfway, until golden and crisp. Let cool.
04 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and black pepper in a medium bowl. Stir and set aside to meld flavors.
05 - In a large bowl, gently toss winter greens, radishes, pomegranate seeds, feta, and toasted nuts.
06 - Whisk olive oil, white wine vinegar, honey, salt, and black pepper until emulsified.
07 - Drizzle dressing over salad and toss to coat. Divide among plates and garnish with snowflake tortilla chips and a spoonful of salsa.
