Pomegranate Feta Salad

By Booper-2

Ingredients

• Dressing:
• Serves: 4-6
• Ingredients
• 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
• 1 teaspoon Dijon mustard
• 3 tablespoons red wine vinegar
• 3 tablespoons extra-virgin olive oil
• 1 lemon, zested and juiced
• salt and pepper to taste

Details

Servings 1
Adapted from frame.bloglovin.com

Preparation

Step 1

Instructions

To make the candied pecans, pour the sugar in a small skillet and pour the pecans on top. Cook over medium heat until sugar melts and turns a caramel color stirring constantly so that the nuts and sugar do not burn. Be patient! It takes a while for the sugar to start melting. Once the sugar turns a caramel color coat keep stirring to coat the pecans with it. Pour pecans onto greased wax paper or aluminum foil to cool. Once pecans are cooled, break them into pieces.
Place the lettuce, pomegranate seeds, red onion, feta cheese, 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.

Notes
Sometimes the produce section sells pomegranates already seeded in containers. Look for those to save time.