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Close up side view of a fresh pomegranate feta salad with mixed greens, radishes, cucumber, red onion, pistachios, fresh herbs, and crumbled feta in a clear glass serving bowl.

Pomegranate and Feta Salad

Pomegranate and feta salad is fresh, crisp, and full of sweet, salty flavoir, all tossed in a bright lemon honey vinaigrette. Perfect for BBQs, potlucks, or an easy summer lunch.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6 Servings

Ingredients

For the Salad

  • 5 ounces mixed baby greens
  • 1 large English cucumber quartered lengthwise and sliced
  • 4-5 radishes thinly sliced
  • 1 cup pomegranate arils
  • ¾ cup feta cheese crumbled
  • ¼ cup shelled pistachios
  • ¼ cup red onion very thinly sliced
  • ¼ cup fresh parsley chopped
  • 2 tbsp fresh mint chopped

For the Lemon Honey Vinaigrette

  • ⅓ cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsbp honey
  • 1 tsp Dijon mustard
  • 1 small garlic clove finely grated or minced
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper

Instructions

  • Heat a dry skillet over medium heat. Add the pistachios and toast for 3 to 5 minutes, stirring often, until fragrant. Transfer to a plate and let cool.
    whole pistachios toasting in a small cast iron skillet on a burner.
    • Toasting the pistachios for a few minutes before adding them to the salad brings out their nutty flavour and adds extra crunch.
  • Whisk together the olive oil, lemon juice, lemon zest, honey, Dijon mustard, garlic, salt, and pepper until smooth and emulsified.
    yellow olive oil based salad dressing with seasonings in a glass jar.
  • In a large serving bowl, combine the mixed greens, cucumber, radishes, pomegranate arils, feta, cooled pistachios, red onion, parsley, and mint. Pour the vinaigrette over the salad just before serving. Toss gently until everything is evenly coated.
    Overhead view of a fresh pomegranate feta salad with mixed greens, cucumber, radishes, red onion, crumbled feta, and pomegranate arils tossed in a lemon vinaigrette and served in a white bowl.
    • Enjoy while the greens are crisp and the pistachios are still crunchy.

Notes

Use block feta in brine if possible. It's creamier, more flavourful, and crumbles better than pre-crumbled feta.
Dry your greens well after washing so the vinaigrette clings to the leaves instead of sliding off.
Dress just before serving to keep the greens crisp and the salad looking its freshest.
Store leftovers without dressing whenever possible. The salad will stay fresher, and the vinaigrette can be refrigerated separately for up to 4 days.

Nutrition

Calories: 227kcal | Carbohydrates: 12g | Protein: 5g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 428mg | Potassium: 295mg | Fiber: 2g | Sugar: 6g | Vitamin A: 705IU | Vitamin C: 18mg | Calcium: 124mg | Iron: 1mg
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