The Girl Who Ate Everything · by Christy Denney★ 4.7 (81)
Pomegranate Feta Salad
NUTRITION · PER SERVING10M COOK
CAL 12%·PRO 12%
CARBS 18G32% OF CAL
3G FIBER13G SUGAR2G OTHER
FAT 16G62% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crisp salad of mixed greens, pomegranate seeds, and feta cheese, dressed in a bright Dijon vinaigrette and topped with toasted pecans. The sweet and salty combination is perfectly balanced.
sideamericansalad🍳 skilletgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 8- 1/2 cup pecans
- 1/4 cup granulated sugar
- 1 (10 ounce) package mixed baby greens
- 1 pomegranate, peeled and seeds separated (see Note)
- 1/4 red onion, sliced thin
- 1 (8 ounce) package crumbled feta cheese ((goat cheese is also great))
- 1 teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon white sugar or honey
- 1 lemon, zested and juiced
- salt and pepper to taste
At a glance
PER SERVING · TIME 10M
CAL 12%·PRO 12%
CARBS 18G32% OF CAL
3G FIBER13G SUGAR2G OTHER
FAT 16G62% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 461mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 261mg
- Calcium
- 177mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 461MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.