This Pomegranate Feta Salad is the perfect blend of salty with the feta cheese and the sweet pomegranate seeds. This salad is appealing to the eyes and is a great salad for entertaining.
Growing up we had quite the assortment of fruit trees in our backyard. We had lemon, fig, apricot, peach, and a pomegranate tree. The most magical tree of all was bar far the pomegranate tree. If you’ve ever wondered if there is a higher power a pomegranate seems to be an immaculate gift from above that proves there is. The inside looks like its own little world. Tons of vibrant gems (or seeds) embedded in a soft lining inside, you can’t help but be excited to open one up. Not to mention those little seeds are packed with nutrients. I was quite spoiled having a tree like that in my own yard and was shocked to go to the grocery store and see that they have little cups of the seeds already harvested and ready to sell. Something about it seemed so brash. Probably how bees feel when they see a jar of honey that they’ve worked so hard for just sitting on the shelf (I’ve watched Bee Movie too many times).
This salad is a showstopper and the perfect winter salad for entertaining. You don’t have to sugar the pecans but I feel like it gives it that extra touch. I hope you enjoy this salad like I did.
|Pomegranate Feta Salad|| |
- ½ cup pecans
- ¼ cup granulated sugar
- 1 (10 ounce) package mixed baby greens
- 1 pomegranate, peeled and seeds separated (see Note)
- ¼ red onion, sliced thin
- 1 (8 ounce) package crumbled feta cheese
- 1 teaspoon Dijon mustard
- 3 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1 lemon, zested and juiced
- salt and pepper to taste
- 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, vinegar, olive oil, lemon zest, lemon juice (to taste), salt, and pepper in a separate bowl. Pour over the salad and toss to coat. Serve immediately.
Source: salad adapted from Allrecipes