Description
This vibrant pomegranate salad bursts with flavor and crunch, making it an irresistible addition to any meal.
Ingredients
Scale
- 1 large pomegranate
- 4 cups mixed greens (spinach, arugula, kale)
- 1 cup crumbled feta cheese
- 1/2 cup walnuts or pecans (lightly toasted)
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- 1. Prepare the Pomegranates: Cut open the pomegranate over a bowl to catch the juice. Tap out the seeds using a wooden spoon.
- 2. Chop the Greens: Roughly chop the mixed greens and place them in a large mixing bowl.
- 3. Toast the Nuts: In a dry skillet over medium heat, toast walnuts or pecans for about five minutes until fragrant.
- 4. Make the Dressing: In a small bowl, whisk together olive oil and balsamic vinegar; season with salt and pepper to taste.
- 5. Combine Ingredients: Add pomegranate seeds, crumbled feta cheese, and toasted nuts to the bowl of greens. Drizzle with dressing and gently toss until well combined.
- 6. Serve It Up: Transfer the salad to plates or a serving bowl. Optionally garnish with extra feta or pomegranate seeds.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg