Pomegranate Feta Salad

• Vegetarian
• Gluten free

• Produce

  • 1 (10 ounce package Baby greens, mixed
  • 1 Lemon
  • 1 Pomegranate
  • 1/4 Red onion, thin

• Condiments

  • 1 tsp Dijon mustard

• Baking & Spices

  • 1/4 cup Granulated sugar
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin
  • 3 tbsp Red wine vinegar

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1 (8 ounce package Feta cheese

Found on the-girl-who-ate-everything.com

Ingredients

• ½ cup pecans
• ¼ cup granulated sugar
• 1 (10 ounce) package mixed baby greens
• 1 pomegranate, peeled and seeds separated (see Note)
• ¼ red onion, sliced thin
• 1 (8 ounce) package crumbled feta cheese
• 1 teaspoon Dijon mustard
• 3 tablespoons red wine vinegar
• 3 tablespoons extra-virgin olive oil
• 1 lemon, zested and juiced
• salt and pepper to taste

Directions

• To make the candied pecans, pour the sugar in a small skillet and pour the pecans on top. Cook over medium heat until sugar melts and turns a caramel color stirring constantly so that the nuts and sugar do not burn. Be patient! It takes a while for the sugar to start melting. Once the sugar turns a caramel color coat keep stirring to coat the pecans with it. Pour pecans onto greased wax paper or aluminum foil to cool. Once pecans are cooled, break them into pieces.
• Place the lettuce, pomegranate seeds, red onion, feta cheese, 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.