Pomegranate, Feta and Roasted Walnut Salad

Pomegranates are in season and I wanted to create a side salad for Thanksgiving dinner that was festive and delicious.  I loved it so much I made it a few more times in the same week!  It's sweet/tangy and refreshing to go along side any Fall meal.




Pomegranate, Feta and Roasted Walnut Salad:
- 1/2 pomegranate
- Salad greens (artisan lettuce)
- Feta (1/2 container)

Toasted walnuts
- 1 cup walnuts (chopped)
- oil or butter
- balsamic reduction (honey or maple syrup)

Dressing:
- balsamic reduction
- olive oil

Step 1: Add 1- 2 tsp.  oil or butter to a pan and add chopped walnuts.  Heat on medium for a few minutes.  Add a drizzle of balsamic reduction (or honey or maple syrup) and a sprinkle of salt.  Stir continually and do not burn (once you add the reduction you should keep a close eye on it).  When the walnuts are toasted, remove from heat and cool (approx. 7 minutes).

Step 3: Deseed the 1/2 a pomegranate and set aside (you can use the water in a bowl trick and let the rind float to the top or deseed and get a little messy and put on an apron (I opt for an apron :)

Step 4: If using baby greens add to a bowl (if using artisan lettuce rip into bit size pieces).  Crumble feta, add walnuts (when cool), and pomegranate.  Either dress the salad with balsamic reduction (I used strawberry fig) and olive oil or put on the table and have people add it themselves.