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Pomegranate Feta Salad

This Pomegranate Feta Salad is the perfect blend of salty with the feta cheese and the sweet pomegranate seeds.

Prep Time
10 mins
Total Time
10 mins
Servings: 8 servings
Course: Salad
Cuisine: American

Ingredients

  • 1/2 1/2 cup pecans
  • 1/4 1/4 cup granulated sugar
  • 1 1 (10 ounce) package mixed baby greens
  • 1 1 pomegranate, peeled and seeds separated (see Note)
  • 1/4 1/4 red onion, sliced thin
  • 1 1 (8 ounce) package crumbled feta cheese (goat cheese is also great)
Dressing:
  • 1 1 teaspoon Dijon mustard
  • 3 3 tablespoons extra-virgin olive oil
  • 2 2 tablespoons red wine vinegar
  • 1 1 tablespoon white sugar or honey
  • 1 1 lemon, zested and juiced
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. To make the candied pecans, pour the sugar in a small skillet and pour the pecans on top. Cook over medium heat until sugar melts and turns a caramel color stirring constantly so that the nuts and sugar do not burn. Be patient! It takes a while for the sugar to start melting. Once the sugar turns a caramel color coat keep stirring to coat the pecans with it. Pour pecans onto greased wax paper or aluminum foil to cool. Once pecans are cooled, break them into pieces.
  2. Place the lettuce, pomegranate seeds, red onion, feta cheese, and pecan pieces into a large mixing bowl; set aside.
  3. Whisk together the Dijon mustard, olive oil, vinegar, sugar or honey, lemon zest, lemon juice (to taste), salt, and pepper in a separate bowl. Pour over the salad and toss to coat. Serve immediately.

Notes

  • Sometimes the produce section sells pomegranates already seeded in containers. Look for those to save time.
  • I updated this to add some sugar or honey to counter the tang.