New Recipes Blueberry and Pomegranate Salad - ★Cooking Recipes★

This inventive salad from Nadia G. is packed with fruit, cheese, and toasted pumpkin seeds.
Directions for: Blueberry and Pomegranate Salad

Ingredients

Lemon Pita Chips

1 fresh pita

1 tsp extra virgin olive oil

1 Tbsp fresh lemon juice

Sea salt and freshly cracked pepper to taste

pinch piment desplette

pinch hot chili flakes

Lemon Dressing

4 Tbsp extra virgin olive oil

2 Tbsp fresh lemon juice

Freshly cracked pepper

Small pinch of brown sugar

Salad

handful mint, julienned

1 cup organic blueberries

1 cup pomegranate seeds

cup Mshalal cheese, shredded/ stringy or feta

cup pumpkin seeds

Directions

Lemon Pita Chips

1. Preheat your oven to 400 degrees F.

2. Brush the pita bread with extra virgin olive oil and the juice of 1/2 a lemon. Sprinkle with sea salt, freshly cracked pepper and piment desplette. Bake in the oven for about 5 minutes until golden and crispy.

Lemon Dressing

1. In a jar combine dressing ingredients. Shake to emulsify.

Salad

1. Place the julienned mint leaves in a bowl with blueberries, pomegranate seeds and Mshalal cheese.

2. Toast the pumpkin seeds in a dry pan over medium-high heat for a few minutes until they become golden and fragrant.

3. Crumble the lemon pita over the salad and drizzle with the lemon dressing. Sprinkle with a handful of toasted pumpkin seeds.

See more: Salad, Fruit, Summer, Spring, Dinner, Lunch, Picnic, Side