This is a delicious, tasty, fresh and easy Pomelo and Baked Feta Cheese Salad served with a Spicy Honey Sauce. This salad is made with just a hand full of ingredients and ready to serve in maximum 20 minutes. Have this salad as a light lunch, appetizer or side dish. It is vegetarian, gluten, grain free and low carb.
Citrus season is my favorite season! I kind of love all different citrus fruits and indulge as much as I can during the short season. And they’re actually perfect to use in both sweet and savory dishes. Pomelo might not be the most common citrus fruit that most people eat or consume, and that’s a pity! Because it’s truly a wonderful citrus fruit that has a similar taste to grapefruit, but without the bitterness, when the skin has been removed. Pomelo is a really juicy, sweet, slightly sour and fresh fruit that can be used in several different ways. Eat it just as it is, make a fresh pomelo juice, turn the peel into marmalade, use it in baking just like with any other citrus fruit, add them to a savory dish to add a nice fresh, sweet and juicy flavor or make a salad out of them like I did here! This pomelo and baked feta cheese salad is fresh, juicy, flavorful and tasty at the same time. It is a lovely mix of juicy, fresh and sweet sour pomelo together with warm, creamy, salty feta cheese, crunchy tart pomegranate seeds and peppery arugula. This salad is really easy and quick to make and can both be served as a light lunch, appetizer or side dish.
A few tips:
- Buy a ripe and sweet pomelo by choosing a Pomelo that has a pale green to yellow color. If the skin is too shiny the pomelo is not yet ripe enough, you can still buy it, but will need to let it ripen for a while. The inside of a ripe pomelo should (most often, but can vary depending on the variety) white in color.
- When using pomelo in cooking or baking I would recommend you to segment the pomelo making sure no segment/skin remains on the pomelo flesh since it adds a quite distinct bitter flavor. Personally I always remove the skin and then using my fingers gently (yes, very gently not to break any of the fresh) remove the skin from the flesh. I do the same thing with a grapefruits, but it kind fo takes some practice and patience to learn how to do it. But it’s really my favorite way of peeling both grape and pomelo, making sure you don’t waste any fruit flesh and at the same time makes it less greasy. But I guess the most common way is to peel of the skin, then using a knife cut and slice down the skin in segments taking as much pith with you as you cut, Try not to cut right into the flesh of the fruit.
- Bake the feta cheese on high temperature to get a nice golden surface and a creamy inside. But don’t bake it for too long, then it will turn out dry. The baking time varies slightly depending on the type of feta cheese you use, but takes roughly 10-15 minutes. Keep an eye on it on a regular basis.
- You can also make the feta cheese in an air fryer, bake it at 180 degrees for 7-10 minutes.
- If possible use fresh pomegranate seeds for this salad.
- The heat of the dressing can be adjusted according to how hot you prefer your food. Start with a little then add more as needed.
- This salad is best served with the pomelo freshly peeled and feta cheese freshly baked, to make sure you have a juicy pomelo that has not started to turn dry and the feta cheese is soft, creamy and warm.
Ingredients for this Pomelo & Baked Feta Cheese Salad with Spicy Honey Sauce:
- Feta cheese
- Pomegranate seeds
- Fiber syrup/agave/honey
- Chili flakes
- Sea salt
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Pomelo & Baked Feta Cheese Salad with Spicy Honey Sauce (Vegetarian, Gluten, Grain Free & Low Carb)
- 1 Pomelo Peeled and segmented
- 1 block Feta cheese
- A hand full of Arugula
- 1/2 Scallion thinly sliced
- 3-4 tbsp Pomegranate seeds
For the spicy honey sauce
- 1/2 dl Fiber Syrup/Agave/Honey
- 1/2 Lime juiced
- 1/4-1/2 tsp Chili flakes
- A pinch of Sea salt
- Water, to thin (as needed)
- Preheat the oven to 200 degrees Celsius.
- Place the feta cheese in an oven safe baking dish, drizzle with a little bit of olive oil (optional). Place in the upper part of the oven and bake for about 10-15 minutes, until golden brown and slightly melted.
- Meanwhile peel the pomelo and gently separate it, trying not to break it too much. Slice into smaller, mouth sized pieces. Add to a bowl.
- Combine the ingredients for the dressing, taste to check the seasoning, set aside.
- When the feta cheese is done remove from the oven and let it cool for 1-2 minutes. Break into smaller pieces and spread over the pomelo.
- Top with arugula, sliced scallion, pomegranate seeds and pour the spicy honey dressing over the salad.