Pomegranate Passion
A bright and flavorful salad that's perfect for a light lunch or dinner. The sweet and tart pomegranate seeds, salty feta cheese, and crunchy walnuts add a variety of textures and flavors to the mix, while the red onion adds a bit of sharpness. The honey-lemon vinaigrette ties everything together, adding a touch of sweetness and acidity.
This salad was inspired by a trip to the farmer's market, where I came across some beautiful pomegranates. I had never really thought of using pomegranates in a salad before, but I was intrigued by their vibrant color and juicy seeds. I decided to experiment with a few different ingredients, and this salad was born.
Pomegranate Passion Pomegranate Passion Pomegranate Passion Pomegranate Passion
Prep time: 15 | Cook time: 0 | Serves: 4
Ingredients
  • Couve frisada ou espinafre
  • Sementes de romã
  • Queijo feta
  • Nozes
  • Cebola roxa
  • Azeite
  • Suco de limão
  • Mel
Instructions
  1. Lave e seque os verdes.
  2. Coloque os verdes em uma tigela grande.
  3. Adicione as sementes de romã, queijo feta, nozes e cebola roxa.
  4. Em uma tigela pequena, misture o azeite, o suco de limão e o mel.
  5. Regue o molho sobre a salada e misture bem.
  6. Sirva imediatamente.
Why It Works
  • The combination of sweet and tart flavors is what makes this salad so special. The pomegranate seeds add a burst of sweetness, while the feta cheese and red onion add a touch of saltiness and sharpness. The walnuts add a bit of crunch, and the honey-lemon vinaigrette ties everything together.
  • The greens in this salad provide a base for the other ingredients. I like to use a mix of baby spinach and arugula, but you can use any type of greens you like.
  • The feta cheese adds a salty, tangy flavor to the salad. I recommend using a good-quality feta cheese that has a firm texture.
  • The walnuts add a bit of crunch and nutty flavor to the salad. You can use chopped walnuts or pecans.
  • The red onion adds a bit of sharpness to the salad. I like to use a thinly sliced red onion, but you can also use a chopped white onion or yellow onion.
  • The honey-lemon vinaigrette is what really ties this salad together. The honey adds a touch of sweetness, while the lemon juice adds a bit of acidity. You can adjust the amount of honey and lemon juice to your liking.
  • This salad is best served immediately after it is made. The pomegranate seeds will start to lose their color and flavor if they sit for too long.