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.