Pomegranate Feta Salad

The perfect balance of salty and sweet, this Pomegranate Feta Salad is as beautiful as it is delicious. Bursting with vibrant pomegranate seeds, creamy feta, and crunchy homemade candied pecans, it's a crowd-pleaser for entertaining or any special occasion. Finished with Olive Amelia Lemon Olive Oil and Pomegranate Balsamic Vinegar, every bite is full of flavor.

Ingredients:

• ½ c. pecans

• ¼ c. granulated sugar

• 1 (10 oz.) package mixed baby greens

• 1 pomegranate, peeled and seeds separated

• ¼ red onion, thinly sliced

• 1 (8 oz.) package crumbled feta cheese

• ½ c. Olive Amelia Lemon Olive Oil

• ½ c. Olive Amelia Pomegranate Balsamic Vinegar

• Salt and pepper, to taste

Instructions:

1. To make the candied pecans, pour sugar into a small skillet and add the pecans on top. Cook over medium heat, stirring constantly, until the sugar melts and turns a golden caramel color. Be patient—this process takes time.

2. Once the sugar has melted, continue stirring to coat the pecans evenly. Transfer the coated pecans to greased wax paper and allow to cool completely. Once cooled, break into small pieces.

3. In a large mixing bowl, combine the baby greens, pomegranate seeds, sliced red onion, crumbled feta, and candied pecan pieces.

4. In a separate small bowl, whisk together Lemon Olive Oil, Pomegranate Balsamic Vinegar, salt, and pepper until well combined.

5. Drizzle the dressing over the salad and toss gently to coat. Serve immediately.