I think it’s about time I present you all with a salad recipe! I promise I don’t eat cookies, scones, and smoothie bowls all week long. Seriously, my weeks are also filled with glorious, topping filled salads like this one. So without further ado, let me introduce you to this beautiful Salted Pistachio, Pomegranate, & Feta Salad paired with a light, slightly sweet, homemade Pomegranate Vinaigrette.
All the Yay for salad: Jump to Recipe
So funny story; I actually wasn’t planning on posting a salad recipe this week. Don’t worry, you will still see the recipe I was planning to post next week( hint, hint: carrots). More importantly though, lets talk about the inspiration behind this glorious salad.
As some of you may know, I was in Florida about two weeks ago to celebrate Passover. It was a crazy fun time filled with family, lots of singing, and a whole lot of food. Did I mention we also managed to go to an Easter brunch that Sunday? Team never miss a meal over here! Anyway, after three days of over-eating, my boyfriend and I were lucky enough to still have three more days to enjoy Florida and soak up all the sun. We packed these days with bike rides, some pool time, a day at the beach, and what do you know- more food!
If you have never been to Naples FL, the food scene is fantastic. There are so many great restaurants and ice cream shops to enjoy. Before this trip, the last time I was in Naples was over two years ago, and during that trip my friend Zoe and I stumbled upon Bha!Bha! Persian Bistro. We had no expectations at the time, but I ended up having the best flash-fried eggplant of my life there! Okay…it was the first and only flash-fried eggplant of my life, but still, it was the best tasting eggplant I’d ever had (and I have had my fair share of eggplant)!
Anyway, back to this past week and my salad inspiration. On our last night we were planning to go to dinner in Naples, so I knew we had to return to Bha!Bha!. Normally, I don’t order salads for dinner, but due to the vast amount of over-eating I had done on the trip, I decided to order a lighter option and try their Pomegranate & Pistachio Spinach Salad. It was literally so good! At that moment, I knew this was a recipe I had to try and recreate as soon as I got home not only for myself, but also so I could share this experience with you all.
This dish has all the textures and tastes you could possibly want in a salad. Start with a mix of spinach and arugula for some slightly bitter and peppery undertones. Next, add in the dried black mission figs (or fresh if you can find them!), fresh chopped tomatoes, and Turkish dried apricots to add some sweetness. Then, add in fresh pomegranate seeds and a homemade dressing made with pomegranate juice, vinegar, and honey that adds the perfect amount of tart to the mix. Finally, top the salad with some salted pistachios and fresh greek feta for a perfectly salty finish. Are you running to the store to buy the ingredients for this salad yet??
I’m really excited for you all to try the first ever SGTO salad! Let’s be honest here, it’s the perfect way to balance out all those Vegan Coconut Butter & WC Cookies I know you’ve been eating all week. Hope you enjoy this healthy spring salad and see you here next Tuesday!