Pomegranate & Pecan Salad

This pomegranate salad is the perfect blend of salty with sweet. The powerful health benefits of pomegranates are so under-estimated! They are one of the most strong antioxidant and anti-inflammatory rich fruits around! Don’t waste the pomegranate and only use the seeds, you can use the peel and leaves too. This salad will be a great accompaniment to a Summer BBQ or Winter dish. 

Pomegranate & Pecan Salad



Prep time




  • 1/2 cup pecans

  • 2-3 Tbsp honey 

  • 1 large packet of mixed baby greens 

  • 1 cup cherry tomatoes, chopped in halves 

  • 1 pomegranate – peeled and seeds separate

  • 1/2 red onion, thinly sliced 

  • 1/2 packet of crumbled feta 

  • 2 slices of bacon, thinly sliced

  • For the Dressing
  • 1 tsp dijon mustard

  • 3 Tbsp red wine vinegar

  • 3 Tbsp olive oil

  • 1 lemon (zested and juiced)


  • To make the candied pecans, pour the pecans and honey in a fry pan over low heat. Stir frequently to ensure the honey doesn’t stick to the bottom of the pan (add a little bit of water if needed) and cook until they turn a nice caramel colour. Pour onto some aluminium foil and once cooled down, break into small pieces. 
  • Cook the bacon in the same fry pan until nice and crispy. 
  • Place the lettuce, pomegranate seeds, tomatoes, red onion, feta cheese, bacon and pecan pieces into a large mixing bowl; set aside.
  • Whisk together the Dijon mustard, vinegar, olive oil, lemon zest, lemon juice (to taste), salt, and pepper in a separate bowl. Pour over the salad and toss to coat. Serve immediately

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