Lemon Dijon Salad with Apples, Pomegranate Seeds & Hazelnuts

Author Leigh Anne Wilkes


  • 12 ounces Mixed Greens and Baby Spinach
  • 1/3 cup chopped Roasted Hazelnuts
  • 1/2 cup chopped Golden Delicious Apple
  • 1/3 cup Pomegranate Seeds
  • 1/2 cup Stone Ground Mustard Vinaigrette
  • Combine all ingredients {chop the pears and hazelnuts} in a large bowl. Set aside while you make the vinaigrette.

Lemon Mustard Vinaigrette

  • 3 Tbsp. Lemon Juice
  • 1 Tbsp. Apple Cider Vinegar
  • 3 Tbsp. Olive Oil
  • 3 Tbsp. Canola Oil
  • 1 Tbsp. Whole-grain Mustard
  • 1 tsp. Dijon Style Mustard
  • 1 tsp. Minced Garlic
  • Salt and Pepper to Taste


  • Combine the lemon juice, vinegar, garlic, mustard in the blender.
  • With motor running slowly add the olive and canola oil. Season with salt and pepper.
  • Additional Notes: During the holidays, pomegranate seeds are available in containers in the refrigerated produce aisle at grocery stores.