Green Goddess Winter Salad

This Green Goddess Salad with bright pomegranate jewels and feta crumbles is paired with a bold green dressing fit for royalty.

Course Dinner, Salad
Cuisine American
Keyword Green Goddess Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author LeelaLicious


  • 8 cups mixed greens
  • 1 cup snow peas trimmed and cut into smaller pieces
  • 1/3 English cucumber quartered and sliced
  • 1 avocado peeled and sliced
  • 1/4 cup pomegranate seeds
  • 1/4 cup feta cheese crumbled

Green Goddess Dressing:

  • 1 anchovy fillet optional
  • 1 cup fresh parsley chopped
  • 1/2 cup sour cream
  • 1/2 cup Greek yogurt
  • 2 tablespoons fresh chives sliced; or green onions
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh basil chopped
  • 1/4 teaspoon each salt and pepper


  1. To make the dressing, if using anchovy fillet soak for 5 minutes in cold water. Then drain, pat dry and chop.
  2. Place all dressing ingredients in a food processor and whirl until smooth. (Leftover dressing can be stored in the fridge for up to 1 week; flavor becomes more intense though).
  3. Toss mixed greens with snow pea pieces and cucumber slices. Place avocado slices on top. Sprinkle with pomegranate seeds and feta crumbles. Drizzle dressing over top.

Recipe Notes

Green Goddess Dressing adapted from Canadian Living "150 Essential Salads"