Crisp winter greens, pomegranate, feta, pecans, and snowflake tortilla chips paired with zesty salsa.
# What You Need:
→ 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
# Directions:
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 and bake for 8–10 minutes, flipping halfway, until golden and crisp. Allow to cool.
04 - Combine diced tomatoes, chopped red onion, minced jalapeño, cilantro, lime juice, salt, and black pepper in a bowl; stir and set aside to blend flavors.
05 - Gently toss winter greens, sliced radishes, pomegranate seeds, crumbled feta, and toasted nuts in a large bowl.
06 - Whisk together olive oil, white wine vinegar, honey, salt, and pepper until emulsified.
07 - Drizzle dressing over the salad and toss to evenly coat.
08 - Divide salad onto plates, top or serve alongside with snowflake tortilla chips and a spoonful of salsa.
