Feta and Pomegranate Salad with Pomegranate Molasses Dressing
A bright, festive feta and pomegranate salad with sweet-tart pomegranate molasses dressing. Inspired by my mom’s love for pomegranates, this colorful Christmas salad brings together fresh spinach, juicy citrus, crunchy candied pecans, salty feta, and jewel-like pomegranate arils for the perfect winter side dish — easy enough for weeknights, beautiful enough for holiday gatherings.
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Cost: $12
Servings: 8
Equipment
- mixing bowl
- Small whisk
- Jar or small bowl for dressing
- cutting board
- Serving Bowl
Ingredients
Salad
- 8-10 ounces baby spinach
- 1 cup candied pecans
- 4 ounces canned oranges drained
- ½ cup feta cheese cut into small cubes
- ⅓ cup pomegranate arils seeds
Pomegranate Molasses Dressing
- ¼ cup pomegranate molasses
- ½ cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon maple syrup
- ¼ teaspoon salt
- ½ teaspoon sumac optional
- ⅛ teaspoon black pepper
Instructions
Make the Dressing:
- In a small bowl or jar, whisk together pomegranate molasses, olive oil, Dijon mustard, red wine vinegar, maple syrup, salt, sumac (if using), and black pepper until smooth and emulsified.
- To turn this into a lighter pomegranate vinaigrette, whisk in 1–2 teaspoons of water to thin the dressing.
Assemble the Salad:
- Add baby spinach to a large serving bowl. Top with candied pecans, canned oranges, feta cubes, and pomegranate arils.
Dress the Salad:
- Just before serving, drizzle dressing over the salad and toss gently to combine.
Serve:
- Enjoy immediately as a festive holiday side dish or colorful winter salad.
Notes
On the Dressing
- If your pomegranate molasses dressing is too thick, whisk in 1–2 teaspoons of water to turn it into a lighter pomegranate vinaigrette.
- Pomegranate molasses can vary in tartness depending on the brand. Taste your dressing and add a touch more maple syrup if you prefer it sweeter.
- Make the dressing up to 5 days in advance and store it in a sealed jar in the fridge.
On the Greens
- Baby spinach works beautifully, but arugula or baby kale add a lovely wintery bite if you prefer something peppery.
- For meal prep, keep greens separate from dressing to prevent wilting.
On the Fruit
- If you don’t have canned oranges, fresh mandarins, clementines, or even blood oranges work beautifully.
- You can use pre-packaged pomegranate arils to save time — or remove the seeds from a fresh pomegranate if you want the freshest flavor.
On the Cheese
- Feta cubes add great texture, but crumbled feta works just as well.
- Swap feta for goat cheese for a creamier, tangier salad.
On the Nuts
- Candied pecans add sweetness and crunch. Toasted walnuts, pistachios, or almonds all work as substitutes.
- For a lower-sugar option, use lightly salted nuts instead of candied.
On Serving
- Dress the salad right before serving so the spinach stays crisp.
- If you're serving for the holidays, sprinkle extra pomegranate seeds on top for a festive pop of color.
On Storage
- Leftovers keep up to 1 day, but the salad is best enjoyed fresh.
- Store the dressing separately to keep the greens crisp.
To Make It a Full Meal
- Add grilled chicken or sliced steak for easy protein.
- Toss in quinoa or farro for a heartier, grain-based winter salad.
On Cost
- To lower the cost, use regular pecans (instead of candied), crumble block feta instead of pre-cubed, and use fresh oranges instead of canned segments.
Optional Flavors
- Add a pinch of sumac to brighten the dressing even more.
- A sprinkle of flaky sea salt right before serving brings all the flavors forward.
Nutrition
Calories: 340kcal