Pomegranate and Feta Salad | Ep. 12 | Cooking in the Community Kitchen

Join Judy and Darlene for episode 12 of Cooking in the Community Kitchen. Together they prepare a delicious and easy Pomegranate and Feta Salad that can work on its own or pair nicely with a larger meal! You will also hear about the Veterans Food Bank of Calgary, a volunteer-run charity that goes beyond food to provide care and support to veterans and their families here in the city! Give them a call today and see how you can get involved! Community Kitchen is a non-profit organization that focuses on education and nutrition. Each month, there will be a new video that teaches people a simple recipe with a featured ingredient from the Good Food Box.

Ingredients

Pomegranate and Feta Salad

  • 1 head of romaine lettuce washed

  • Torn into bite-sized pieces

  • 1 bunch of spinach, washed and torn

  • Seeds of 1 pomegranate

Dressing

  • 1/3 cup olive oil

  • 1 Tbsp. red wine vinegar

  • 2 Tbsp. maple syrup

  • 1 tsp. dijon mustard

  • 1/2 tsp. oregano leaves

  • Salt and pepper to taste

  • ( We suggest washing all fruits and vegetables before consuming)

Preparation

Pomegranate and Feta Salad

Pomegranate and Feta Salad

Fill a large bowl with water. Using a sharp knife make two deep slits on top of the pomegranate in the shape of an ‘X’. Do this on a cutting board for more support. Place the pomegranate in the bowl of water

Put your thumb where you made the ‘X’ shaped slit and pry open the pomegranate. Do this underwater so that the red juices don’t splash on you. You should be able to pull the fruit apart in wedges. If the pomegranate is difficult to pull apart, make the slit on top deeper and longer.

In a large bowl, toss lettuce and spinach together. Add pomegranate sees, pine nuts and feta.

Whisk dressing ingredients together and store in the refrigerator. Toss with salad ingredients just before serving.

ENJOY!

Brittney Nordin