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Pomegranate rocket salad with feta cheese and walnuts
Vibrant salad combining peppery rocket, sweet pomegranate, and salty feta.

Pomegranate & rocket salad

Author: Flavelo
Recipes Vegetarian & Vegan Salads
The secret of a perfect salad lies in the balance of flavours and textures. In this recipe, the peppery heat of rocket meets the juicy sweetness of pomegranate and the salty creaminess of feta. Crunchy walnuts put the dot on the i. This is not just a side dish, but a complete taste experience where every forkful holds a different excitement.
🕒 Prep Time 15 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large salad bowl
  • Small jar (for shaking dressing)
  • Frying pan (for toasting nuts)

Allergen Information

⚠️ Milk
⚠️ Walnuts

Instructions

1 ✓

Toast walnuts in a dry pan over medium heat for 2-3 minutes until fragrant, then let cool.

Tip: Heat activates oils in the nut, making the roasted flavour much more intense.
2 ✓

Wash rocket and spin or drain until completely dry.

Tip: Oily dressing won't stick to wet leaves, it slides off.
3 ✓

Prepare emulsion (dressing): shake olive oil, balsamic vinegar, honey, salt and pepper in a small jar until creamy and uniform.

Tip: Honey acts as an emulsifier: helps oil and vinegar mix permanently.
4 ✓

Put rocket in a bowl, sprinkle over pomegranate seeds and coarsely crushed toasted walnuts. Crumble feta cheese on top.

Tip: Play of textures (soft cheese, crunchy nut) makes the dish exciting.
5 ✓

Drizzle with dressing immediately before serving and toss loosely.

Tip: Don't crush leaves while mixing, keep the salad airy.

Recipe FAQ

Why did the salad wilt?
Salt and vinegar draw water out of leaves. Always put the dressing on immediately before serving!
How do I get pomegranate seeds out?
Cut in half, and whack the skin with a wooden spoon over a bowl, so seeds fall out.

Ingredients

  • 100 g Fresh Rocket
  • 1 Pomegranate (seeds)
  • 100 g Feta cheese
  • 50 g Walnut halves
  • 3 tbsp Extra virgin olive oil
  • 1 tbsp Balsamic vinegar
  • 1 tsp Honey
  • 1 pinch Salt
  • 1 pinch Freshly ground pepper