Blueberry Pomegranate Feta Salad

Why You’ll Love This Recipe

This salad is bursting with flavor and texture in every bite—sweet, salty, tangy, and crunchy. It’s light yet satisfying, thanks to the protein-rich feta and fiber-packed fruit. It’s quick to make, easy to customize, and a guaranteed crowd-pleaser whether served as a side dish or a light main course.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh blueberries
pomegranate seeds
mixed salad greens (such as spring mix, arugula, or spinach)
crumbled feta cheese
toasted walnuts or pecans (optional)
red onion (thinly sliced, optional)
balsamic vinaigrette or lemon-honey dressing
freshly ground black pepper (to taste)

Directions

1. Wash and dry the salad greens and place them in a large bowl or serving platter.
2. Scatter fresh blueberries and pomegranate seeds evenly over the greens.
3. Add thin slices of red onion if using.
4. Sprinkle with crumbled feta cheese and toasted nuts.
5. Drizzle with your preferred dressing just before serving.
6. Toss gently to combine, or serve arranged for a more elegant presentation.

Servings and timing

Serves 4 as a side salad or 2 as a main
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes

Variations

• Add protein: Top with grilled chicken, shrimp, or quinoa for a heartier meal.
• Fruit swap: Try strawberries, raspberries, or orange segments if blueberries or pomegranates are out of season.
• Cheese alternatives: Goat cheese or blue cheese can be used in place of feta.
• Nut-free: Omit nuts or substitute with roasted sunflower or pumpkin seeds.
• Dressing ideas: Use poppy seed dressing, citrus vinaigrette, or raspberry balsamic for a fun twist.

Storage/Reheating

This salad is best enjoyed fresh. If making ahead, store all ingredients separately in airtight containers in the refrigerator for up to 2 days. Assemble and dress the salad just before serving to maintain freshness and texture. Avoid freezing.

FAQs

Can I use frozen blueberries?

It’s best to use fresh blueberries, as frozen ones can become too soft and watery when thawed.

How do I remove pomegranate seeds easily?

Cut the pomegranate in half, submerge it in water, and gently remove the seeds with your fingers. The seeds sink, and the pith floats.

What kind of greens work best?

Spring mix, baby spinach, arugula, or a blend of these greens all work beautifully in this salad.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check the dressing or use a homemade version.

Can I make this salad vegan?

Yes, simply omit the feta or replace it with a plant-based feta-style cheese.

What’s the best dressing for this salad?

A light balsamic vinaigrette or lemon-honey dressing balances the sweetness and acidity of the fruit and feta.

Can I make this ahead of time?

Yes, but wait to add the dressing and delicate fruits like blueberries until just before serving.

Can I use bottled pomegranate seeds?

Yes, pre-packaged pomegranate arils are convenient and work great in this recipe.

Is this salad kid-friendly?

The bright fruit and mild feta make it appealing to many kids, especially if you go light on the onions.

What pairs well with this salad?

Serve it with grilled chicken, baked salmon, roasted vegetables, or a slice of crusty bread.

Conclusion

Blueberry Pomegranate Feta Salad is a stunning and delicious salad that combines fresh, seasonal ingredients with creamy, tangy cheese and a hint of sweetness. Whether you’re making it for a quick lunch or dressing up your holiday table, this salad is easy to prepare and full of bright, bold flavor. One bite and it may just become your new favorite.

Blueberry Pomegranate Feta Salad

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Blueberry Pomegranate Feta Salad is a vibrant and refreshing salad featuring sweet blueberries, tart pomegranate seeds, creamy feta, and crisp greens. Tossed in a light vinaigrette, it’s a perfect side or light main dish for any season.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: Serves 4 (as a side)
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean-Inspired

Ingredients

• 4 cups mixed salad greens (spring mix, arugula, or spinach)
• 1 cup fresh blueberries
• 1/2 cup pomegranate seeds
• 1/3 cup crumbled feta cheese
• 1/4 cup toasted walnuts or pecans (optional)
• 1/4 small red onion, thinly sliced (optional)
• 3–4 tbsp balsamic vinaigrette or lemon-honey dressing
• Freshly ground black pepper, to taste

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Instructions

1. Wash and dry the salad greens and place them in a large serving bowl or platter.
2. Top with blueberries, pomegranate seeds, red onion slices (if using), feta cheese, and toasted nuts.
3. Drizzle with dressing just before serving and season with black pepper.
4. Toss gently to combine or serve arranged for presentation.

Notes

• Use plant-based feta to make this salad vegan.
• For extra crunch, add roasted sunflower or pumpkin seeds instead of nuts.
• If making ahead, keep dressing and fruit separate until ready to serve.

Nutrition

• Serving Size: 1 side portion
• Calories: 180
• Sugar: 9g
• Sodium: 210mg
• Fat: 13g
• Saturated Fat: 4g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 5g
• Cholesterol: undefined