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Perfect fall/winter salad for your holidays or just a regular evening!  The candied pecans and the pomegranate make this dish a winner one!

The Best Winter Salad

Mix green salad with fruit and nuts.
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4 Servings
Author Chef Maria Cummins


  • 1 cup of pecans
  • 1 tablespoon of sugar
  • Salad:
  • 6 oz •of mix greens
  • 1/2 cup of pomegranate seeds
  • cups of crumbled goat cheese
  • 1 bosc pear diced
  • White Balsamic Dressing:
  • 1 tablespoon of ground mustard
  • 3 tablespoons of white balsamic vinegar
  • 4 tablespoons of olive oil
  • 2 teaspoons of honey
  • 1/2 teaspoon of dry oregano
  • salt & pepper
  • 1/2 ed cup raw shreded Brussel Sprouts


  • Heat a large non-stick skillet to medium high heat, add pecans and sugar. Stir on occasion.
  • Cook for 5-7 minutes, until sugar is melted and crusted on pecans.
  • Removing a small bowl, combine ground mustard, vinegar, olive oil, honey, dry oregano, salt & pepper. Whisk to combine.e from heat and place candied pecans on plate to cool.
  • Add fresh greens, shredded Brussels sprouts, pomegranate, crumbled goat cheese, pear, and candied pecans to a large bowl.
  • Serve with White Balsamic Dressing.
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