Festive winter greens tossed with pomegranate, feta, nuts, snowflake tortilla chips, and tangy fresh salsa.
# Components:
→ Snowflake Tortilla Chips
01 - 4 large flour tortillas
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
→ Salsa
04 - 3 medium ripe tomatoes, diced
05 - 1/2 small red onion, finely chopped
06 - 1 small jalapeño, seeded and minced
07 - 1/4 cup fresh cilantro, chopped
08 - Juice of 1 lime
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Winter Salad
11 - 4 cups mixed winter greens (kale, baby spinach, arugula)
12 - 1/2 cup thinly sliced radishes
13 - 1/2 cup pomegranate seeds
14 - 1/3 cup crumbled feta cheese
15 - 1/4 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 pepper to taste
# Method steps:
01 - Preheat the oven to 375°F.
02 - Cut flour tortillas into snowflake shapes using cookie cutters. Brush both sides with olive oil and sprinkle with sea salt.
03 - Arrange tortilla snowflakes on a baking sheet in a single layer. Bake for 8–10 minutes, flipping halfway through, until golden and crisp. Allow to cool.
04 - In a medium bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and black pepper. Stir and set aside to meld flavors.
05 - In a large bowl, gently toss winter greens, sliced radishes, pomegranate seeds, feta cheese, and toasted nuts.
06 - Whisk together olive oil, white wine vinegar, honey, salt, and pepper until emulsified.
07 - Drizzle dressing over salad and toss to coat evenly.
08 - Divide salad among plates. Garnish with snowflake tortilla chips and serve with a spoonful of salsa.
