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Pomelo & Baked Feta Cheese Salad with Spicy Honey Sauce (Vegetarian, Gluten, Grain Free & Low Carb) Separated Pomelo, Baked Feta Cheese In smaller pieces, pomegranate seeds, arugula and a spicy honey chili dressing in a white bowl placed on a table. Pomegranate seeds, dressing and lime showing in the background. Shown from front
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Pomelo & Baked Feta Cheese Salad with Spicy Honey Sauce (Vegetarian, Gluten, Grain Free & Low Carb)

This is a tasty, flavorful and fresh salad combining sweet and savory flavors that is great to serve as an appetizer, light lunch or side salad.
Course Appetizer, Light Lunch, Side Dish, Side Salad
Cuisine All around
Keyword Easy, Gluten-Free, Grain Free, Healthy, Low Carb, Quick, vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings

Ingredients

  • 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)

Instructions

  • 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.