Blueberry and Pomegranate Salad

  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 4 Servings
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Ingredients

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

Lemon Dressing

4 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

Freshly ground black pepper

Small pinch brown sugar

Salad

1/4 cup pumpkin seeds, toasted

Handful fresh mint leaves, julienned

1 cup organic blueberries

1 cup pomegranate seeds

1/2 cup shredded mshalale cheese or 1/2 cup feta cheese

Directions

  1. 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. 
  2. To make the lemon dressing: In a jar combine extra-virgin olive oil and fresh lemon juice. Shake to emulsify. 
  3. 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.

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