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Recipe by:

Dana Ramsey

The Vibrant Pistachio Feta Salad

This Pistachio Feta Salad is a vibrant mix of flavors and textures, perfect for holiday gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Group: Salad Components
  • 1 cup shelled pistachios
  • 4 cups mixed greens (arugula, spinach, and frisée)
  • 150 g block of feta cheese, crumbled
  • 1 cup cherry tomatoes, halved
  • ¼ red onion, thinly sliced
  • ¼ cup pomegranate seeds
Group: Dressing
  • ¼ cup olive oil
  • 2 Tbsp. balsamic vinegar
  • Salt and pepper, to taste
  • Fresh herbs (like mint or parsley), for garnish

Method
 

  1. Start by preheating your oven to 350°F (175°C). Spread the shelled pistachios on a baking sheet in a single layer and roast them for about 7-10 minutes, or until they're fragrant and slightly golden. Keep an eye on them; burnt nuts can steal the show and ruin the whole salad!
  2. While your nuts are toasting, wash and dry your mixed greens thoroughly. In a large salad bowl, combine your greens, cherry tomatoes, red onion, and pomegranate seeds.
  3. Next, take your block of feta cheese and crumble it over the salad. Use your fingers or a fork—being gentle here will maintain that lovely texture.
  4. In a small bowl, whisk together the olive oil, balsamic vinegar, and a pinch of salt and pepper. Drizzle this over the salad right before serving.
  5. Finally, add the toasted pistachios on top of the salad and toss gently to combine.

Notes

While testing this salad, I realized how versatile and forgiving it is—perfect for experimentation with seasonal toppings!