Citrus Pomegranate Salad with Cashew Feta
4.8(708 ratings)This is a salad for when you want a bit of everything in each forkful: juicy citrus, tart pomegranate, sweet tomatoes and crunchy walnuts. The white crumble on top is a firm cashew feta, sharpened with lemon and cider vinegar, then pressed and chilled so it breaks into salty nuggets. Make the feta a day ahead and the salad itself takes only minutes.
- Hands-on
- 40 min
- Chill
- 12 hr
- Total
- 12 hr 40 min
- Serves
- 4
- Level
- Challenging
Method
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Step 1: Blend the drained cashews with 2 tablespoons lemon juice, the coconut oil, vinegar, 1/2 teaspoon salt and 2 tablespoons water until thick and very smooth.
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Step 2: Scrape the mixture into a small container lined with cheesecloth, press it flat and refrigerate for at least 12 hours, until firm enough to crumble.
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Step 3: Whisk the olive oil, remaining lemon juice and salt with the minced shallot, and let it stand for 5 minutes to mellow the shallot.
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Step 4: Toss the greens with half the vinaigrette, spread over a platter, then add the orange segments, tomato halves, pomegranate seeds and walnuts.
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Step 5: Crumble the cashew feta over the salad in rough pieces, spoon over the rest of the dressing and serve immediately.
Same technique, different aisle
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