Best Pomegranate And Feta Salad Recipes

FENNEL, POMEGRANATE AND FETA SALAD

Fennel, Pomegranate and Feta Salad image

Salty and aniseedy with bursts of sour sweetness, this works as an effective palate cleanser. From Diana Henry's Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa.

Provided by AmandaInOz

Categories Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 fennel bulbs
1/2 large cucumber
1/2 red onion, very finely sliced
1 bunch fresh coriander, roughly chopped
1 bunch fresh flat leaf parsley, roughly chopped
7 ounces feta cheese (200g)
1/2 pomegranate, seeds of
1 1/2 teaspoons white wine vinegar
2 tablespoons extra virgin olive oil
1 pinch caster sugar
salt and pepper

Steps:

Mix together the dressing ingredients in a small bowl. Add salt and pepper to taste. Set aside.
Trim the fennel bulbs, reserving the fronds. Quarter the bulbs, and cut out and discard the central core. Finely slice the fennel lengthways, and toss it and the reserved fronds into the bowl containing the dressing.
Peel the cucumber and cut in half lengthways. Scoop out the central seeds with a teaspoon and slice the remaining flesh into half-moon shapes. Add to the bowl of dressing.
Add the sliced onion to the bowl. Add the herbs and crumble the feta in the bowl.
Toss the salad and scatter the pomegranate seeds on top- don't add the seeds before tossing as they will leach out their crimson juices.

SMOKY PUMPKIN, SPELT, POMEGRANATE, AND FETA SALAD

Smoky Pumpkin, Spelt, Pomegranate, and Feta Salad image

This fall grain salad combines spelt with kabocha squash that's been roasted in a smoky paprika and pomegranate molasses glaze.

Provided by Donna Hay

Categories HarperCollins Salad Dinner Vegetarian Squash Pumpkin Onion Paprika Grains

Yield Serves 4

Number Of Ingredients 17

Ingredients

1 (2 1/2 pound) kent pumpkin or kabocha squash, cut into wedges
2 red onions, cut into wedges
1/4 cup (60ml) extra virgin olive oil
2 tablespoons pomegranate molasses
1 tablespoon smoked paprika
1 teaspoon dried chile flakes
Sea salt and cracked black pepper
4 cups (800g) cooked spelt
2 cups mint leaves
1 cup flat-leaf parsley leaves
1 pomegranate, seeds removed
Store-bought marinated feta, crumbled, to serve
Pomegranate dressing:
1/4 cup (60ml) extra virgin olive oil
1 tablespoon pomegranate molasses
1 clove garlic, crushed
Sea salt and cracked black pepper

Steps:

To make the pomegranate dressing, place the oil, pomegranate molasses, garlic, salt and pepper in a bowl. Whisk to combine and set aside.
Preheat oven to 400°F (200°C). Place the pumpkin, onion, oil, pomegranate molasses, paprika, chile, salt, and pepper in a large bowl and toss to combine. Transfer to a baking tray lined with non-stick baking paper and roast for 30 minutes or until golden and crisp. Place the spelt, mint, parsley and half the pomegranate seeds in a large bowl. Add the dressing and toss to combine. Divide between serving plates and top with the pumpkin and onion. Sprinkle with feta and the remaining pomegranate seeds to serve.

EGGPLANT SALAD WITH FETA AND POMEGRANATE

Eggplant Salad with Feta and Pomegranate image

Quick, easy, and fresh. Made with love!

Provided by Bouthaina

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

2 eggplants, sliced
1 tablespoon salt, divided
1 cup yogurt
1 lemon, juiced
2 tablespoons olive oil
1 teaspoon ground black pepper
2 tomatoes, chopped
1 cucumber, chopped
1 pomegranate, seeds only
¼ cup feta cheese

Steps:

Preheat an outdoor grill for medium heat and lightly oil the grate. Season eggplant slices with 1/2 tablespoon salt.
Cook eggplant on the preheated grill until tender, turning halfway through, 10 to 15 minutes. Transfer eggplant to a platter in a single layer.
Whisk yogurt, lemon juice, olive oil, remaining 1/2 tablespoon salt, and black pepper together in a bowl.
Spread yogurt dressing over the eggplants. Top with tomatoes and cucumber. Sprinkle pomegranate seeds and feta cheese on top.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 41.5 g, Cholesterol 17.7 mg, Fat 12.1 g, Fiber 12.4 g, Protein 10.4 g, SaturatedFat 4.1 g, Sodium 1976.7 mg, Sugar 26.1 g

POMEGRANATE AND FETA SALAD

Pomegranate and Feta Salad image

When pomegranates are available here we eat this salad on a weekly basis. This is always a big hit at holiday potlucks!

Provided by cooking for boys

Categories < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 head romaine lettuce, washed and torn
1 bunch spinach, washed and torn
1 pomegranate, seeds of
1/4 cup pine nuts, toasted
1/2 cup crumbled feta cheese
1/3 cup olive oil
1 tablespoon red wine vinegar
2 tablespoons maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon oregano
salt & freshly ground black pepper

Steps:

Toss lettuce and spinach together in large salad bowl.
Add pomegranate seeds, pine nuts and feta.
Whisk drssing ingredients together and store in refrigerator.
Toss with salad ingredients just before serving.

Nutrition Facts : Calories 226, Fat 19.1, SaturatedFat 3.9, Cholesterol 11.1, Sodium 203.4, Carbohydrate 11.3, Fiber 3.7, Sugar 6.2, Protein 5.5

POMEGRANATE AND FETA SALAD

POMEGRANATE AND FETA SALAD image

Categories Salad Side

Number Of Ingredients 13

Ingredients

Pomegranate and Feta Salad (serves 6)
1 head romaine lettuce, washed and torn
1 bunch spinach, stems removed, washed and torn
seeds of 1 pomegranate
1/4 cup (60 mL) toasted pine nuts
1/2 cup (125 mL) crumbled feta cheese
Dressing
1/3 cup (75 mL) olive oil
1 Tbsp (15 mL) red wine vinegar
2 Tbsp (30 mL) maple syrup
1 tsp (5 mL) Dijon mustard
1 tsp (2 mL) oregano
salt and freshly ground pepper

Steps:

Toss lettuce and spinach together in large salad bowl. Add pomegranate seeds, pine nuts and feta Whisk dressing ingredients together and store in refrigerator. Toss with salad ingredients just before serving.