Pomegranate and Feta Salad with Maple Dijon Dressing
The dressing recipe that accompanies the salad is my very favourite and has become my go-to dressing. Double the recipe so you’ll have leftovers.
In many cultures pomegranates are a symbol of abundance and good fortune which makes them well suited to New Year’s good wishes.
The recipe for Pomegranate and Feta Salad is from a cookbook that my mom gave to me and my sisters about 15 years ago called The Best of Bridge: A Year of the Best. I have made many recipes from that book but the page that is most spattered features this salad. It’s perfect for early winter when pomegranates are juicy and plentiful. The salad is also very pretty with the glossy garnet seeds.
Although pine nuts are expensive the salad just isn’t the same without their rich buttery flavour. Watch them carefully as you toast them in a fry pan so they don’t burn.
Look for organic romaine and spinach since salad greens can carry a heavy pesticide residue.
Pomegranate and Feta Salad
- 1 head of romaine lettuce, washed and torn
- About 4 cups baby spinach
- Seeds of 1 pomegranate
- ¼ cup pine nuts, toasted
- ½ cup crumbled feta cheese
- 1/3 cup good olive oil
- 1 Tbsp. red wine or cider vinegar
- 2 Tbsp. maple syrup or molasses
- 1 tsp. Dijon mustard
- ½ tsp. oregano
- Salt & pepper to taste
- Toss lettuce and spinach in a large bowl. Add pomegranate seeds, pine nuts and feta.
- Measure all dressing ingredients into a mason jar with a lid and give it a good shake. Pour over lettuce and toss to coat.