Pomegranate, Persimmon, Pecan and Feta Spinach Salad

Courtesy of: MELT®
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Hearty, healthy salad, perfect for this time of year. The sweet and savory flavors from the honey and the feta cheese complement each other perfectly. This salad is a perfect lunchtime meal, or enjoy as a nice side to a hearty soup or quiche for dinner.

Recipe Courtesy of MELT® Chef, Erica Crockett


  • 8 cups torn green leaf lettuce
  • 4 cups spinach leaves
  • 1 cup pomegranate seeds
  • ½ cup thinly sliced shallots
  • ¼ cup finely chopped pecans
  • 2 ripe persimmons, peeled and chopped
  • ½ cup feta cheese, crumbled
  • 2 tbsp Honey MELT


  • 3 tbsp red wine vinegar
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 2 tsp extravirgin olive oil
  • ½ tsp salt


In a large bowl, combine the lettuce, spinach, pomegranate seeds, shallots, and persimmons and toss. . In a small frying pan, heat the Honey MELT over medium heat. Add the pecans and sauté until the nuts become crisp and golden, 3 to 5 minutes. Cool completely and add to the salad. Combine the vinegar, honey, mustard, olive oil and salt, whisking together. Drizzle dressing over the salad and then toss to coat. Serve immediately.