Pomegranate Nut Salad

Pomegranate Nut Salad is the perfect blend of salty, sweet and crunchy with feta cheese, nuts and sweet pomegranate seeds. Visually it’s stunning on the table and heaven on the tongue perfect for Rosh Hashanah.

INGREDIENTS

½ cup #farmfreshnuts pecans

½ cup #farmfreshnuts almonds

½ cup #farmfreshnuts pine nuts

3/4 cup granulated sugar

1 (10 ounce) package mixed baby greens

1 pomegranate, peeled and seeds separated 

1/4 red onion, sliced thin

1 (8 ounce) package crumbled feta cheese

Dressing:

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

Get Ingredients

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INSTRUCTIONS

To make the candied nuts, pour the sugar in a small skillet and pour the nuts 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 muts with it. Pour nuts 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.