I love this recipe. I'm always asked for the recipe for the dressing. I go a little heavier on the mustard just for my own preference/taste. Great combination of flavors with the dressing, feta, pomegranate. Yum.

yummy!

This is a delicious salad. My family loved it. The only negative was that the dressing was a bit too tart for us, so the next time I will reduce the amount of lemon juice used, probably 1/2 lemon would be enough. Otherwise, it is definitely worth 5 stars.

After getting the pomegranate seeds out, the salad is super easy. The amount of lemon (1/2 or full) really depends on how juicy yours are. I had juicy lemons and used half a lemon and tested the taste and like it that way. If you have lemons that aren't very juicy 1 full one would probably be right.

I found the vinegar overpowered this dressing, but just added more of the other ingredients until it was balanced out. I actually used this dressing in a pasta salad, and it was a hit with my family. I marinated some beef in Lawry's Havana Garlic & Lime marinade, then added it to a pasta salad with tomatoes, cucumbers, pepper jack cheese, green peppers, and onions. The marinade and this dressing complimented each other very well.

A easy salad to make, and very tasty. If you don't want to make the vinigrette, just use a store brand lite salad dressing.

I have been making this salad for many years and it is always a hit and the recipe is requested too many times to mention BUT the only exception to my recipe is that I use 2 tablespoons of maple syrup,1 tablespoon of red wine vinegar and 1/2 tsp of oregano same amount of dijon and olive oil. the feta is reduced to 1/2 cup and add 1/2 cup of toasted pine nuts.Try it you will like it alot!

Is it ok to eat the seeds in the pomegranates? I always wondered, I usually spit them out.

YUMMM!!! My husbands comment was "This is the best salad on the planet!" I had just learned how to easily seperate the seeds/fruit from the pith of a pomegranate and so I had about 1 1/2 cups to do something with. Always before, I had just dug them out one at a time so had only eaten them like that. With a quantity ready to go, I decided to see what kind of recipe I could find to enjoy them. This looked and sounded so yummy, and we like feta. I was amazed to find that I was out of feta (that hasn't happened in years) so I used fresh parmesean. I'm sure it wasn't quite as good as it will be with feta, but it was wonderful! My husband usually only eats ranch dressing, but he loved this! Makes me wish pomegranates were available year around.

Rating: 4.5 stars. I prepared this salad for guests recently, using many of the suggestions from others. I added chilled mandarin oranges and candied, toasted walnuts. I enjoyed the addition of red onion, but served it on the side as not everyone eats raw onion. I do not think the type of greens makes much difference; I used a combination of Romaine and spinach. My husband declared it "One of the best salads I've ever eaten." HOWEVER, the dressing needs work . . . as others have stated WAY TOO MUCH LEMON (serve as presented on Valentine's Day if you want your honey to really pucker up). I had to play with mine for quite awhile, even using honey-mustard instead of Dijon and the balsalmic vinegar and adding LOTS of honey. Sorry, I can't accurately recall proportions. Eventually, I put all dressing in my blender, added MORE honey and some sugar. It scared me so that I served the dressing on the side in a small pitcher instead of dressing fully on the salad. Conclusion: this salad is FANTASTIC IF you can get the dressing down. Once mine reached the "sweet-n-sour" kind of flavor it was excellent. And, with the pomegranate seeds, oranges, deep greens . . . it's beautiful in its presentation. Definitely a keeper . . . but I need to work on the dressing! Thanks for sharing.