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Winter Salad Pomegranate

Winter Salad Pomegranate

A vibrant and festive salad featuring peppery rocket, sweet pomegranate seeds, salty feta, and toasted walnuts, all tossed in a tangy maple-balsamic vinaigrette. Ready in about 20 minutes, it's a perfect fresh side dish for holiday gatherings or a speedy weeknight meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Salad
  • 120 g rocket arugula
  • 1 large pomegranate seeds only (about 150g of seeds)
  • 200 g block feta cheese crumbled
  • 100 g walnut halves
  • 1 small red onion very thinly sliced
For the Maple-Balsamic Vinaigrette
  • 60 ml extra virgin olive oil
  • 30 ml balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • Genuine Flavour: The taste is wonderfully complex. You get the sharp peppery bite of the rocket, which is mellowed by the sweet burst of pomegranate seeds. The salty, briny feta provides a creamy contrast, while the toasted walnuts add a deep, nutty richness that grounds the whole salad.
  • Ready in Under 25 Minutes: From start to finish this salad comes together in about 20 minutes, making it brilliant for a last-minute lunch or a speedy side for dinner.
  • Flexible Recipe: This recipe is a fantastic starting point. Don't have walnuts? Toasted pecans or pistachios are excellent. Not a fan of feta? Creamy goat's cheese or shaved Parmesan work just as well. You can also add roasted butternut squash or shredded chicken to make it a more substantial main course.
  • Great for Festive Gatherings: Its red green, and white colours make it a naturally festive dish. It’s an ideal addition to a holiday buffet, providing a fresh, healthy option amongst heavier dishes.
  • Family Tested: My kids absolutely devour this every time I make it. They especially love the "jewels" pomegranate seeds, and the salty feta is always a winner. It’s a great way to get them excited about eating a colourful salad.

Method
 

  1. Toast the Walnuts: Place the walnut halves in a dry, medium-sized frying pan over a medium-low heat. Toast for 4-5 minutes, tossing them frequently, until they are fragrant and have deepened slightly in colour. Keep a close eye on them as they can burn quickly. Remove from the pan and set aside to cool completely. Once cool, roughly chop them.
  2. Prepare the Onion: Thinly slice the red onion. For a milder flavour, you can place the slices in a small bowl of cold water for 10 minutes, then drain thoroughly. This little trick takes away some of the sharp bite.
  3. Make the Vinaigrette: In a small jar with a tight-fitting lid, combine the extra virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper. Screw the lid on tightly and shake vigorously for about 30 seconds until the dressing is well combined and emulsified. I find this method works so much better than whisking.
  4. Prepare the Pomegranate and Feta: If you haven't already, de-seed your pomegranate. Crumble the block of feta into bite-sized pieces.
  5. Assemble the Salad: In a large salad bowl, add the rocket. Drizzle over about half of the vinaigrette and gently toss with your hands or salad servers to lightly coat the leaves. This ensures every bite is flavourful.
  6. Add the Toppings: Scatter the toasted walnuts, pomegranate seeds, and sliced red onion over the rocket. Gently toss once more.
  7. Finish and Serve: Finally, dot the crumbled feta over the top of the salad. Drizzle with the remaining dressing (or serve it on the side) and serve immediately.

Notes

This recipe is highly adaptable. Swap walnuts for toasted pecans or pistachios, or use creamy goat cheese instead of feta. For a more substantial main course, add roasted butternut squash or shredded chicken.