A festive mix of winter greens, crunchy snowflake chips, and vibrant salsa for a bright, fresh experience.
# What you'll 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 oven to 375°F. Using snowflake-shaped cookie cutters, cut flour tortillas into snowflake shapes. Brush both sides with olive oil and sprinkle with sea salt.
02 - Arrange tortilla snowflakes on a baking sheet in a single layer. Bake for 8 to 10 minutes, flipping halfway, until golden and crisp. Remove and allow to cool.
03 - Combine diced tomatoes, chopped red onion, minced jalapeño, cilantro, lime juice, salt, and black pepper in a medium bowl. Stir and set aside to allow flavors to meld.
04 - In a large bowl, gently toss winter greens, sliced radishes, pomegranate seeds, crumbled feta, and toasted nuts together.
05 - Whisk olive oil, white wine vinegar, honey, salt, and pepper until combined.
06 - Drizzle dressing over salad and toss gently to coat evenly.
07 - Divide salad among plates, garnish with snowflake tortilla chips on top or on the side, and serve with a generous spoonful of salsa.
