Pomegranate, Feta & Pumpkin Seed Salad
Crisp romaine topped with jewel-bright pomegranate arils, creamy crumbled feta, and a generous handful of toasted pumpkin and sunflower seeds. Simple, stunning, and packed with texture in every bite.
Prep time
10 min
Cook time
0 min
Serves
Ingredients
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The Salad
- 1 large headromaine lettuce, roughly chopped
- ¾ cuppomegranate arils
- ½ cupcrumbled feta cheese
- ¼ cuppumpkin seeds (pepitas), toasted
- ¼ cupsunflower seeds, toasted
- handfulfresh mint leaves (optional)
Pomegranate Vinaigrette
- 3 tbspolive oil
- 2 tbsppomegranate juice (or red wine vinegar)
- 1 tbsphoney
- ½ tspDijon mustard
- to tastesalt and pepper
Ingredients
The Salad
- 1 large headromaine lettuce, roughly chopped
- ¾ cuppomegranate arils
- ½ cupcrumbled feta cheese
- ¼ cuppumpkin seeds (pepitas), toasted
- ¼ cupsunflower seeds, toasted
- handfulfresh mint leaves (optional)
Pomegranate Vinaigrette
- 3 tbspolive oil
- 2 tbsppomegranate juice (or red wine vinegar)
- 1 tbsphoney
- ½ tspDijon mustard
- to tastesalt and pepper
Instructions
Toast the Seeds
- 1
In a dry skillet over medium heat, toast pumpkin and sunflower seeds together for 3–4 minutes, stirring often, until lightly golden. Season with a pinch of salt. Let cool.
Assemble
- 1
Whisk together all dressing ingredients until combined.
- 2
Arrange romaine in a large bowl or on a platter.
- 3
Scatter pomegranate arils, feta, and toasted seeds over the top.
- 4
Drizzle with dressing just before serving. Add fresh mint if using.
Melissa's Notes
This salad is stunning on a platter for entertaining. The pomegranate arils pop with sweetness against the salty feta — don't skip them.
Nutrition Information
Per serving — based on 4 servings
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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