Pomegranate Feta Salad
User Reviews
4.7
Pomegranate Feta Salad
Description
This salad combines fresh greens with several contrasting elements: the tart sweetness of pomegranate seeds, the creamy saltiness of feta cheese, and the crunchy, caramel-coated pecans prepared by melting sugar over pecans until caramelized and broken into pieces. Thin red onion slices add sharpness.
The dressing is a blend of Dijon mustard, extra-virgin olive oil, red wine vinegar, lemon juice and zest, and honey or sugar for sweetness, seasoned with salt and black pepper. Tossing the salad immediately before serving ensures the greens remain crisp and the candied pecans retain their crunch.
The salad works well as a starter or light side, showcasing fresh seasonal produce, balancing sweet, savory, and acidic elements. Using pre-seeded pomegranate saves prep time. Adjusting sweetness in the dressing can help offset the sharpness of vinegar and onion.
Ingredients
- 1/2 /2 cup pecans
- 1/4 /4 cup granulated sugar
- 1 mixed baby greens 10 ounce package
- 1 pomegranate peeled and seeds separated (see Note
- 1/4 /4 red onion sliced thin
- 1 feta cheese goat cheese is also great, 8 ounce) package, crumbled
Dressing:
- 1 teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon white sugar or honey
- 1 lemon zested and juiced
- salt to taste
- black pepper to taste
Instructions
- 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.
- Place the lettuce, pomegranate seeds, red onion, feta cheese, and pecan pieces into a large mixing bowl; set aside.
- 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
- Use pre-seeded pomegranate available in stores to reduce preparation time.
- Adding sugar or honey to the dressing helps balance the tanginess of vinegar and lemon juice.
User Reviews
Overall Rating
4.7
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