Festive Lamb’s Lettuce Salad with Pomegranate & Vegan Feta
This salad featuring lamb's lettuce with vegan feta is a feast for the eyes and a delicacy for your taste buds. Festive, yet easy to make.
Servings: 4
Equipment
Ingredients
Salad
- 1 whole pomegranate, kernels divided (½ for juicing, ½ for sprinkling)
- 125 g lamb's lettuce or another mild lettuce
- 2 big carrots
- 1 small red onion optional
- 100 g shelled walnuts
- 150 g vegan feta cheese store-bought or homemade – try my macadamia feta recipe
Dressing
- Juice of ½ pomegranate about 3 tablespoons
- 1 teaspoon mustard
- 4 tablespoons walnut oil or hazelnut oil, or a neutral-tasting oil
- ½ teaspoon salt
- 2 teaspoons rice syrup or 1 teaspoon agave or maple syrup
Instructions
- Prep the pomegranate. Deseed the whole pomegranate (here is my easy hack for deseeding). Set half of the kernels aside for sprinkling over the salad. Use the other half for the dressing.
- Juice the pomegranate for the dressing. Place them in a mug and smash with the end of a wooden spoon until juicy, then strain through a mesh strainer to collect about 3 tablespoons of juice.
- Make the dressing. Whisk 3 tablespoons of the pomegranate juice with mustard, oil, salt, and rice syrup (or agave/maple).
- Prep the veggies. Peel and grate the carrots (a box grater works well). Peel and finely chop the onion (if using).
- Wash the lettuce. Rinse the lamb's lettuce well — it often needs 2–3 washes to get fully clean. Divide evenly between 4 plates or bowls.
- Assemble the salad. Top the lettuce with carrots, onion, walnuts, vegan feta (plucked into little heaps), and the reserved pomegranate kernels.
- Finish. Drizzle the dressing over the salad and serve immediately.