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Pomegranate Feta Salad

Christy Denney, The Girl Who Ate Everything
  • minutes
  • Serves 4

INGREDIENTS

1/2 cup

pecans

1/4 cup

granulated sugar

1 10 ounce package

mixed baby greens

1

pomegranate (, peeled and seeds separated (see Note))

1/4

red onion (, sliced thin)

1 8 ounce package

crumbled feta cheese

1 tsp

Dijon mustard

3 tbsp

red wine vinegar

3 tbsp

extra-virgin olive oil

1

lemon (, zested and juiced)

salt and pepper