For the salad

    • 6 cups mixed salad - go for beautiful crunchy lettuce leaves
    • 1 cup pomegranate seeds
    • 2 blood oranges, peeled and segmented
    • 1/2 cup crumbled goats feta cheese - we love Meredith Dairy Fetta (optional)
    • Fresh mint leaves for garnish

    For the caramelized macadamia nuts

    • 1/2 cup macadamia nuts
    • 2 tablespoons granulated sugar
    • Pinch of salt

    For the dressing

    • 3 tablespoons extra virgin olive oil
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon honey
    • Salt and black pepper to taste

    1. Caramelized macadamia nuts

    • In a small pan over medium heat, add the macadamia nuts.
    • Sprinkle sugar over the nuts and stir continuously until the sugar melts and coats the macadamia nuts, forming a caramelized coating.
    • Sprinkle a pinch of salt over the nuts, remove from heat, and transfer them to a parchment paper to cool. Once cooled, break the nuts into smaller pieces.

    2. Dressing

    • In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.

    3. Assemble the salad

    • In a large salad bowl, combine the greens, pomegranate seeds, and blood orange segments.
    • Drizzle the dressing over the salad and toss gently to coat.
    • Sprinkle the caramelized macadamia nuts over the salad.
    • If desired, crumble feta cheese over the top for extra yumminess.
    • Garnish with fresh mint leaves.
1 of 4