Pomegranate and Feta Winter Salad
This Pomegranate and Feta Winter Salad is full of fresh seasonal flavor and textural components that make it the perfect elevated side dish when entertaining or enjoying a family dinner at home. With crunchy maple walnuts, salty feta, sweet pomegranate seeds, spicy red onion, and a tangy maple lemon vinaigrette there is something for everyone.
Servings: 6 Servings
Calories: 219kcal
Equipment
- Knife
- Cutting board
- Salad bowl
- Small container with lid
- Whisk
- Small skillet
- Parchment paper
Ingredients
Maple Walnuts
- 1 teaspoon Extra virgin olive oil
- ½ cup Raw walnuts
- ½ tablespoon Maple syrup
- Pinch of sea salt
Lemon Honey Dressing
- 3 tablespoon Extra virgin olive oil
- 2 tablespoon Maple syrup
- 2 tablespoon White balsamic vinegar or apple cider vinegar
- 2 tablespoon Lemon juice about ½ small lemon juiced
- 1 tablespoon Dijon mustard
- 1 Garlic clove finely minced
- 1 teaspoon Lemon zest
- ¼ tsp Sea salt
- ¼ teaspoon Coarse ground black pepper
Salad
- 5 ounce Package of baby greens I like baby arugula, but spinach, baby romaine, or spring mix can be used (see 'ingredient notes')
- ⅔ cup Pomegranate arils about ½ large pomegranate
- ½ cup Crumbled feta
- ¼ cup Thinly sliced red onion about ¼ small red onion
- ½ cup Maple walnuts see recipe below
Instructions
Maple Walnuts
- Heat 1 teaspoon olive oil in a small skillet over medium heat. Once hot, add walnuts to the pan and toast for 2-3 minutes, or until they smell lightly toasted, stirring throughout. They should not brown.
- Add the maple syrup to the pan. Toss the walnuts with a rubber spatula to coat. The maple syrup will begin to thicken and bubble. Continue to cook and stir until the maple syrup adheres to the nuts. Once nuts are coated in the crystalized syrup, give them one final stir and sprinkle with a dash of sea salt. Transfer to a piece of parchment paper to cool and set aside.
- If the walnuts are whole, coarsely chop once cooled.
Maple Lemon Dressing
- Peel and finely mince the garlic. Combine all ingredients for the dressing in a small container or jar with a lid. Make sure the container is properly sealed and then shake until the maple syrup has dissolved completely and the dressing is well-mixed. Set aside.
Salad
- Add the baby greens to a large shallow serving bowl or platter. Top with the thinly sliced onion, pomegranate arils, crumbled feta, and maple walnuts. Note: The ratio of greens to toppings will change when using arugula or baby spinach vs. baby romaine (or another more water-dense green). A 5-oz package of arugula contains more greens than a 5-oz package of baby romaine. Feel free to add more or less pomegranate arils or feta based on your preference.
- Dress the salad with as much dressing as you would like. I like to serve the dressing on the side and allow people to dress their individual portions. Store leftover dressing in an airtight container in the fridge for up to 2 weeks.
Notes
Scroll up for ingredient notes, possible substitutions, and recipe tips.
To store leftovers, avoid dressing the entire salad and store the dressing in a separate airtight container so that the greens do not get soggy.
Nutrition
Serving: 1serving | Calories: 219kcal | Carbohydrates: 14g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 11mg | Sodium: 277mg | Potassium: 227mg | Fiber: 2g | Sugar: 9g | Vitamin A: 618IU | Vitamin C: 9mg | Calcium: 126mg | Iron: 1mg
