Pomegranate Feta Salad

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. Great for Christmas!

Pomegranate Feta Salad

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 pomegranate salad like I did.

OTHER SALAD RECIPES:

• Crunchy Pea Salad
• Shaved Brussels Sprouts Salad
• Poppy Seed Fruit Salad
• Corn, Avocado, and Tomato Salad
• Frito Corn Salad
• BLT Pasta Salad
• Guacamole Tossed Salad
• Broccoli Salad

Pomegranate Feta Salad

4.65 from 73 votes

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

Print Pin Rate

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

Servings: 4 servings

Ingredients

• 1/2 cup pecans
• 1/4 cup granulated sugar
• 1 (10 ounce) package mixed baby greens
• 1 pomegranate, peeled and seeds separated (see Note)
• 1/4 red onion, sliced thin
• 1 (8 ounce) package crumbled feta cheese, (goat cheese is also great)

Dressing:

• 1 teaspoon Dijon mustard
• 3 tablespoons red wine vinegar
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon white sugar or honey
• 1 lemon, zested and juiced
• salt and 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, vinegar, olive oil, 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.

Cuisine: American

Course: Salad

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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