Pomegranate & Feta Salad with Walnuts
A vibrant, refreshing salad where juicy pomegranate seeds burst against creamy, salty feta and crunchy toasted walnuts. Tossed with crisp greens and a simple lemon-honey dressing, it is the perfect balance of sweet, savory, and tangy. Ready in just 15 minutes.
For 4 servings
- prep · ~3 min
Toast the walnuts.
Place a small dry pan over medium heat. Add the chopped walnuts and toast, shaking the pan frequently, until fragrant and lightly golden, about 2 to 3 minutes. Remove immediately and set aside to cool.
TIPWatch carefully — walnuts burn quickly. As soon as you smell them, they are done. - mix · ~1 min
Make the dressing.
1.In a small bowl, combine the olive oil and fresh lemon juice.2.Add the honey, a pinch of salt, and freshly cracked black pepper.3.Whisk together until the honey is fully dissolved and the dressing is emulsified. - assemble · ~2 min
Assemble the salad base.
1.Place the mixed salad greens in a large serving bowl.2.Scatter the pomegranate seeds evenly over the greens.3.Add the cooled, toasted walnuts and crumbled feta cheese. - mix · ~1 min
Dress and finish the salad.
1.Drizzle the prepared lemon-honey dressing all over the salad.2.Toss gently to coat the leaves without crushing the feta.3.Scatter the torn mint leaves on top.TIPUse your hands to toss — it gives you the most control and prevents overworking the greens. - serve
Serve immediately.
Divide among plates and serve right away while the walnuts are crunchy and the pomegranate seeds are bright and juicy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Extract pomegranate seeds underwater to avoid staining and easily separate pith from arils.
- 2Toast walnuts just until fragrant and lightly golden, about 2–3 minutes, then cool completely for maximum crunch.
- 3Dry greens thoroughly with a salad spinner so the dressing clings to the leaves, not the bowl.
- 4Toss the salad gently with your hands to distribute dressing without crushing delicate feta or pomegranate seeds.
- 5Add the dressing and mint just before serving to keep the greens crisp and the herbs vibrant.
- 6Make-ahead: Prep seeds, toast walnuts, and whisk dressing up to 2 days ahead; assemble just before eating.
Adapt it for your goals.
Low-oil
Reduce olive oil to 1 tablespoon and increase lemon juice by 1 teaspoon. The salad stays tangy and refreshing, ideal for a lighter calorie count without sacrificing flavor.
high proteinHigh-protein
Add 150g of grilled chicken breast or chickpeas. Turns this side salad into a satisfying main dish with extra protein for sustained energy.
veganVegan
Swap feta for crumbled firm tofu marinated in lemon juice and salt, and use maple syrup instead of honey. Delivers the same creamy, tangy contrast for plant-based diets.
jainJain
Omit onion/garlic (already absent in this recipe), replace honey with jaggery or date syrup, and ensure feta is fresh and free of animal rennet for Jain-friendly preparations.
Why this is on our healthy list.
Rich in Antioxidants
Pomegranates are packed with punicalagins and anthocyanins that support cellular health and reduce oxidative stress.
Heart-Healthy Fats
Walnuts and olive oil provide omega-3 fatty acids and monounsaturated fats, which contribute to cardiovascular wellness.
Bone Health Support
Feta cheese supplies calcium and phosphorus, essential for maintaining strong bones and teeth.
Frequently asked questions
Cut the pomegranate in half horizontally, hold it cut-side down over a bowl of water, and whack the skin with a wooden spoon. The seeds sink and the pith floats for easy separation.
