Updated: Jun 28, 2019
This pomegranate salad is the perfect blend of salty with sweet. The powerful health benefits of pomegranates are so under-estimated! They are one of the most strong antioxidant and anti-inflammatory rich fruits around! Don’t waste the pomegranate and only use the seeds, you can use the peel and leaves too. This salad will be a great accompaniment to a Summer BBQ or Winter dish.
Ingredients (serves 4-6)
1/2 cup pecans
2-3 tbsp honey
1 large packet of mixed baby greens
1 cup cherry tomatoes, chopped in halves
1 pomegranate – peeled and seeds separate
1/2 red onion, thinly sliced
1/2 packet of crumbled feta
2 slices of bacon, thinly sliced Dressing:
1 tsp dijon mustard,
3 tbsp red wine vinegar,
3 tbsp olive oil,
1 lemon (zested and juiced)
To make the candied pecans, pour the pecans and honey in a fry pan over low heat. Stir frequently to ensure the honey doesn’t stick to the bottom of the pan (add a little bit of water if needed) and cook until they turn a nice caramel colour. Pour onto some aluminium foil and once cooled down, break into small pieces.
Cook the bacon in the same fry pan until nice and crispy.
Place the lettuce, pomegranate seeds, tomatoes, red onion, feta cheese, bacon and pecan pieces into a large mixing bowl; set aside.
Whisk together the Dijon mustard, vinegar, olive oil, lemon zest, lemon juice (to taste), salt, and pepper in a separate bowl. Pour over the salad and toss to coat. Serve immediately