Mixed Power Green Salad with Goat Cheese, Pomegranate, Candied Walnuts & Homemade Apple Cider Vinaigrette (No Mustard, Because No.)

Ok friends, don’t be alarmed. I am not abandoning your sweet tooth with this post. I would never. Cookies and cozy carbs remain very much my personality.

This salad happened for a purely aesthetic reason. That’s it. It’s soooo pretty. Like holiday-party-but-make-it-effortless pretty. Even Ivy's dad walked by my little photo shoot and said, "Wow!  That's really pretty!" The fact that it’s healthy? Just a fun little side effect.

Now. Let’s talk about my complicated relationship with salads.

I am… weird about them. I almost always make them myself because I’m extremely picky, and I have never—never—been a vinaigrette girl. Why? Mustard. I do not like mustard.
At.
ALL.

So imagine my delight when the internet casually mentioned that you can use honey as an emulsifier instead. Yeah baby! (Thanks, internet. We’re cool again.)

Enter this salad: tender power greens, creamy goat cheese, juicy pomegranate arils, crunchy candied walnuts, and a bright apple cider vinaigrette that contains zero mustard and all the good vibes.

Give this one a try, friends. Whether you’re looking for healthy or pretty, this one absolutely fits the bill.

The Salad (a very loose guide)

This is one of those “follow your heart” situations, but here’s what I use:

• Mixed power greens (spinach, arugula, chard—whatever makes you feel virtuous)

• Crumbled goat cheese (be generous, this is not a punishment salad)

• Pomegranate arils (these bad boys can be expensive but if you're down for red fingers, buy the fruit and pick them out yourself.  It's totally cool to snack on them as you go!)

• Candied walnuts (store-bought or homemade if you’re feeling fancy)

• A pinch of flaky salt and fresh cracked pepper

Pile everything into a big bowl, admire how gorgeous it is, then proceed to the most important part…

Homemade Apple Cider Vinaigrette (No Mustard, Promise)

Ingredients

• ⅓ cup olive oil

• 3 tablespoons apple cider vinegar

• 1½ tablespoons honey (this is the magic ✨)

• 1 small clove garlic, finely minced or grated

• ¼ teaspoon salt (more to taste)

• Fresh cracked black pepper

Instructions

1. Add all ingredients to a small jar or bowl.

2. Whisk like you mean it—or pop a lid on the jar and shake it dramatically.

3. Taste and adjust. More honey if you like it sweeter, more vinegar if you want a little zing.

4. Drizzle over salad just before serving.

This vinaigrette is bright, lightly sweet, and actually something I want to eat—which feels like personal growth. It coats the greens without overpowering them and plays very nicely with the goat cheese and pomegranate situation.

So there you have it. A salad I made because it was pretty, loved because it was delicious, and will absolutely make again—even when no one is watching.

Pretty food counts too. 💚