Ingredients:

For the Salad:

• 5 oz mixed greens (arugula, spinach, or spring mix)
• 1 orange, peeled and sliced
• 1 small beet, thinly sliced (use cookie cutters for festive shapes!)
• ½ cup pomegranate seeds
• ½ cup pecans or walnuts (toasted for extra flavor)
• ½ cup thinly sliced carrots (rainbow carrots, if available)
• Optional: festive star-shaped cheese slices for garnish

For the Dressing:

• 3 tbsp OLEA's Rosemary Premium Olive Oil
• 2 tbsp OLEA's Cranberry Pear Balsamic Vinegar
• 1 tsp Gravelbourg French Mustard
• 1 tsp Prairie Field Honey (optional, for added sweetness)
• Salt and pepper to taste

Directions:

• Arrange the mixed greens in a circular shape on a large platter to create a wreath effect.
• Decorate the "wreath" with orange slices, beet shapes, pomegranate seeds, carrot slices, and pecans. Add cheese shapes for extra festive flair.
• In a small bowl, whisk together Rosemary Olive Oil, Cranberry Pear Balsamic, Dijon mustard, honey (if using), and a pinch of salt and pepper until emulsified.
• Drizzle the dressing over the salad or serve it in a small bowl in the center of the wreath for dipping. Serve immediately and enjoy this stunning holiday centerpiece!

Pro Tip: Customize with your favorite nuts, dried fruits, or even candied pecans for an extra festive touch.

Recipe From The Little Shop of Olive Oils