Pomegranate feta salad makes the perfect winter salad. It is fresh, hearty and filling. The combination of crisp greens, salty feta cheese, red onion and sweet pomegranate seeds is delicious on its own, but we're taking it a step further with this pomegranate salad recipe by adding roasted broccolini tossed in fresh lemon juice.
A sweet roasted shallot vinaigrette and crunchy pistachios are the extras that make this the perfect blend of flavors.
The key to a great salad is striking that perfect balance of delicious flavors and interesting, contrasting textures. This festive salad does exactly that. It's similar to my roasted winter salad but with a few changes.
The roasted broccolini paired with creamy feta, pistachios and crunchy pomegranate seeds gives this salad a Middle Eastern flair.
It's a fresh and flavorful side that pairs well with any holiday meal. But it's great on its own, too, topped with your favorite protein of choice (like tender shreds of roasted chicken!).
why this recipe works
This pomegranate and feta salad is delicious and easy to adapt! The simple vinaigrette only requires a few ingredients and this hearty and healthy salad is beautiful and festive.
Pomegranate feta salad is:
- fresh, hearty and festive
- simple to prepare
- gluten-free and low-carb
- a delicious salad for any occasion
- perfect as a main course salad (with your favorite protein) or as a simple side dish
the ingredients
I've played around with the ingredients here and all I can say is that there is room to riff. I like arugula but if you're not a fan of its peppery taste, baby spinach or kale are equally good.
For this pomegranate feta salad recipe, you will need:
- broccolini
- fresh lemon juice
- salt and pepper
- baby arugula
- pomegranate arils
- red onion, sliced thin and rinsed
- crumbled feta
- chopped pistachios
- olive oil
- shallot
- white wine vinegar
- honey (or sweetener of choice)
the recipe
This pomegranate feta salad recipe requires a quick roast of the broccolini and the shallot (to use for the dressing), then you're ready to assemble the salad and make the vinaigrette. I usually get the broccolini going, then chop everything else during the roasting time.
The vinaigrette comes together easily and roasting the shallot takes the flavor to a whole new level.
A quick tip: chopping the broccolini into small, bite-sized pieces is key here. The smaller pieces will roast beautifully and are easier to eat when tossed into a salad.
Here's a quick look at the process but be sure to check out the full recipe card at the bottom of the page for all of the details and ingredient amounts.
Place the broccolini and shallot pieces on a baking sheet. Drizzle them with olive oil, and sprinkle lemon juice, salt and pepper over the broccolini. Roast at 425°F for 11-13 minutes.
Assemble the salad. Place the baby arugula in a large bowl, then top with the sliced red onions and roasted broccolini.
Remove the pomegranate arils, if needed (see recipe tips). Add the pomegranate, feta and chopped pistachios to the salad.
Make the dressing and serve it on the side in a small bowl or on top of the salad if you don't expect any leftovers.
recipe tips for the best results
- Roasting the shallot will give it a sweeter, caramelized flavor that is noticeable in the vinaigrette.
- Rinse the red onion slices before adding them to the salad. This will minimize the strong onion flavor.
- If you're not a fan of pistachios, roasted pecans or walnuts are a great substitute. Candied pecans are extra yummy if you don't mind the additional sugars.
- Line your baking sheet with parchment paper or aluminum foil for easy clean-up.
- For this easy winter salad, feel free to swap in your own greens of choice, like a spring mix or baby kale and spinach blend.
- The flavor of honey is so good with this salad but if you need a lower-carb option, you can substitute it with 1 tablespoon agave or a sugar-free sweetener like liquid allulose or this sugar-free simple syrup. The key here is to sweeten the vinaigrette to taste. Start small, preferably with ½ teaspoon and increase as needed.
how to remove pomegranate arils
If you've never removed pomegranate arils from a whole pomegranate, it may look intimidating but it's actually quite simple!
- Cut open the pomegranate and place each half into a large bowl of water.
- Keep the pomegranate submerged in the water as you carefully pull the little seeds from the white part.
- Strain the arils and remove any large pieces of white flesh before tossing the pomegranate in with the salad.
Pomegranate arils are extremely juicy and the juice can splash and stain. Picking it all apart in a bowl of water is a great tip for preventing a mess!
Of course, if you want to skip this process entirely, you can purchase already-prepared pomegranate arils and save some prep time.
This delicious pomegranate feta salad pairs sweet and salty flavors with creamy, crunchy textures. The contrast gives this salad all the makings of something really delicious and perfectly suited for your holiday table.
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Pomegranate Feta Salad with Roasted Broccolini
This pomegranate feta salad is a delicious medley of flavors and textures! Roasted broccolini adds a heartiness to the salad and pairs well with the baby arugula, creamy feta and juicy pomegranate arils.
Ingredients
salad
- 1 bunch broccolini, chopped into bite-sized pieces
- 1-2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 ounces baby arugula (or greens of choice)
- ½ cup pomegranate arils
- ½ small red onion, sliced thin and rinsed
- ½ cup crumbled feta
- ¼ cup roasted pistachios, chopped
roasted shallot vinaigrette
- ½ cup extra virgin olive oil
- 1 shallot, quartered
- ½ lemon, juiced
- 2 tablespoons white wine vinegar
- 2 tablespoons honey (see recipe notes for subs)
- Pinch of salt and pepper
Instructions
- Preheat the oven to 425°F.
- Place the cut broccolini on a parchment lined baking sheet and drizzle with 1-2 tablespoons olive oil. Add the lemon juice and toss the broccolini into the oil/lemon mixture until all the pieces are evenly coated.
- Spread the broccolini onto the baking sheet. Season with salt and pepper.
- Add the quartered shallot (for the vinaigrette) to the baking sheet and drizzle it with 1 teaspoon olive oil.
- Roast the broccolini and shallot for 11-13 minutes. Remove from the oven and let it cool.
- While it roasts, assemble the salad. Add the arugula, pomegranate arils, red onion slices and crumbled feta to a large serving bowl. After the broccolini has cooled for a few minutes, add it to the salad.
- Make the vinaigrette. In a small blender, combine the roasted shallot with the olive oil, lemon juice, white wine vinegar, honey (or sweetener of choice), salt and pepper. Blend until smooth. Taste and adjust sweetness, salt or acid as needed.
- Add the roasted pistachios to the salad, then toss it with the vinaigrette or serve the salad with the dressing on the side.
Notes
- Roasting the shallot will give it a sweeter, caramelized flavor that is noticeable in the vinaigrette.
- Rinse the red onion slices before adding them to the salad. This will minimize the strong onion flavor.
- If you're not a fan of pistachios, roasted pecans or walnuts are a great substitute. Candied pecans are extra yummy if you don't mind the additional sugars.
- If you need a lower sugar substitute for honey, use 1 tablespoon agave or a sugar-free sweetener like liquid allulose or this sugar-free simple syrup. The key here is to sweeten the vinaigrette to taste. Start small, preferably with ½ teaspoon and increase as needed.
- You will likely have leftover vinaigrette. Store it in an airtight container in the refrigerator for up to one week.
- Nutrition information below is calculated without the dressing added to the salad.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 195Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 17mgSodium: 358mgCarbohydrates: 11gNet Carbohydrates: 8gFiber: 3gSugar: 6gProtein: 6g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!