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A white bowl filled with arugula, pomegranate seeds, red onion slices, feta cheese crumbles, and walnuts sits beside a serving of chicken potato broccoli casserole, with a gold spoon resting inside.
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5 from 6 votes

Pomegranate Feta Salad

Prep Time15 minutes
Course: dinner, lunch, Salad
Cuisine: American
Servings: 6
Author: Agnieszka

Ingredients

  • 1 cup pomegranate seeds
  • 3 oz arugula
  • ½ cup feta cheese crumbled
  • ½ cup honey glazed walnuts
  • ¼ cup red onion thinly sliced
  • ¼ cup lemon honey vinaigrette

Instructions

  • Add the arugula to a large salad bowl or serving platter.
  • Top with pomegranate seeds, crumbled feta, honey glazed walnuts, and sliced red onion.
  • Drizzle the lemon honey vinaigrette over the salad just before serving.
  • Toss gently to combine and serve immediately.

Notes

If you don't like arugula, you can swap it for baby spinach or spring mix.
Goat cheese will work great in place of feta. 
This salad is best served right after dressing, as the arugula wilts quickly. To make ahead, assemble the salad, place it in an airtight container or cover the bowl or platter with plastic film but don't dress it until right before serving.