Pomegranate and Feta Salad

Pomegranate and Feta Salad

Pomegranate and Feta Salad combines pepitas, baby greens and baby spinach in a red wine vinaigrette.

Pepita is the Spanish culinary term for the pumpkin seed.  They are available in most bulk food stores and a more reasonable (and I think more tasty) choice than pine nuts.

The pomegranate seeds add a burst of flavour and colour to this yummy salad.

Enjoy!

Pomegranate and Feta Salad

Serves 4
Inspiration best of Bridge - Year of the Best

Ingredients

  • 4 Cups mixed spring greens (or can substitue mixed baby greens)
  • 4 Cups baby spinach
  • seedsof 1/2 pomegranate
  • 1/4 cup toasted pepitas (or pine nuts)
  • 1/3 - 1/2 cup crumbled Greek Feta cheese

Dressing

  • 5 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 1/2 Tbsp maple syrup or 1/2 tsp of sugar
  • 1/2 Tsp dried oregano
  • 1/2 Tsp salt
  • freshly ground pepper

Directions

Cut the pomegranate in half and then cut the half into quarters. Place the cut side of the quarter in the palm of your hand. Strike the edge of a plastic or wooden spoon on the outer skin of the pomegranate. With enough force, the seeds will pop out, leaving the white membrane behind. Set aside.
Pomegranate and Feta Salad - pomegranate seeds
Place the pepitas (or pine nuts) in a dry frying pan and turn the heat up to medium. Stir or shake the nuts until they are lightly browned. Set aside.
Toss the salad and spinach together in a large bowl. Add the pomegranate seeds, pepitas and feta.
Pomegranate and Feta Salad - prepare the ingredients
Whisk the dressing ingredients together. Toss with the salad ingredients just before serving.
Pomegranate and Feta Salad

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