Blueberry and Pomegranate Salad

TOTAL TIME: 15 min
Prep: 10 min
Inactive Prep: --
Cook: 5 min
YIELD: 4 Servings


  • Lemon Pita Chips
  • 1 large fresh pita
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Sea salt and freshly ground pepper
  • Pinch piment d'espelette or pinch hot chile flakes
    • Salad
    • 1/4 cup pumpkin seeds, toasted
    • Handful fresh mint leaves, julienned
    recipe tools


    To make the lemon pita chips: Preheat the oven to 400 degrees F. Brush the pita bread with extra-virgin olive oil and the lemon juice. Sprinkle with sea salt, freshly ground black pepper and piment d'espelette. Bake in the oven for about 5 minutes, until golden and crispy.

    To make the lemon dressing: In a jar combine extra-virgin olive oil and fresh lemon juice. Shake to emulsify.

    To make the salad: Toast the pumpkin seeds in a dry pan over medium-high heat for a few minutes until they become golden and fragrant. Place the julienned mint leaves in a bowl with the blueberries, pomegranate seeds and mshalale cheese. Crumble the lemon pita over the salad and drizzle with the lemon dressing. Sprinkle with a handful of toasted pumpkin seeds; mix to combine.

    On TV

    ON AIR

    what's hot

    Sugar Showdown

    Get Cooking Channel on your TV.