Pomegranate Vinaigrette with Toasted Pita Salad

[migration] empty title 365 Author: Canadian Living Credits: [migration] empty title 365

  • Portion size 4 servings


  • 1 (or 2 small) pita bread cut_into bite-size pieces
  • 1 head Boston leaf lettuce
  • 1 cup sliced cucumber
  • 1/3 cup toasted chopped pecan
  • 1 pinch salt
  • 1 pinch pepper
Pomegranate Vinaigrette:
  • 1 large pomegranate
  • 1/4 cup fresh lemon juice
  • 1 clove garlic minced
  • 3/4 teaspoons ground cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/2 cup extra virgin olive oil


Preheat oven to 375°F (190°C).

Cut pomegranates into quarters; gently squeeze out seeds and juice into bowl, peeling away skin layers if necessary. Strain to separate seeds from juice; reserve seeds and juice.

Whisk lemon juice, garlic, cumin, pepper, coriander, and salt into juice, gradually whisk in olive oil. (Make-Ahead: Cover and refrigerate for up to 24 hours; bring to room temperature and whisk before serving.) Reserving some seeds to sprinkle on top as garnish, stir seeds into vinaigrette.

Spread pita on rimmed baking sheet; toast for 8 minutes or until crisp and lightly golden. Let cool. Tear lettuce into bite-size pieces. In salad bowl, toss together lettuce, cucumber, pecans and pita pieces. Toss with 3/4 cup (175 mL) of the vinaigrette. Season with salt and pepper.

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Pomegranate Vinaigrette with Toasted Pita Salad