Pomegranate Pecan Feta Salad
A colorful holiday salad with crisp greens, sweet pomegranate seeds, creamy feta, crunchy pecans, and tangy balsamic dressing. So fresh and delicious!
Ingredients
For the Salad:
- 6 cups mixed salad greens (arugula, spinach, spring mix)
- 1 cup pomegranate arils
- 3/4 cup feta cheese, crumbled
- 1 cup pecans
- 1/2 red onion, thinly sliced
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Toast pecans in a dry skillet over medium heat for 4 to 5 minutes until they smell amazing.
- Wash and dry mixed greens really well, then put them in your large salad bowl as the base.
- Slice red onion thin and pull apart into rings; soak in cold water first if you want milder flavor.
- Sprinkle pomegranate arils, toasted pecans, crumbled feta cheese, and sliced onion over greens evenly throughout the bowl.
- Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth and completely mixed together.
- Pour vinaigrette over salad right before serving and toss gently to coat everything without squishing the delicate greens.
- Serve right away on plates or from the bowl for the best crispy texture and freshness.
Notes
- Watch those pecans carefully while toasting! They burn super fast once they start getting brown.
- Always add dressing just before eating to keep greens crispy and fresh instead of wilted and soggy.
- You can prep all the parts separately and store them in containers in the fridge overnight.
- Get good-quality feta cheese in brine from the store for the creamiest texture and best flavor.
- Feel free to use walnuts, almonds, or pistachios instead of pecans if that's what you've got.