Pomegranate-Feta Salad

Pomegranate-Feta Salad

Pomegranate-Feta Salad

Bring this light and fresh Pomegranate-Feta Salad with sliced pears to any party and watch it disap-pear! Dark leafy greens always make for the healthiest salad, especially when adding other vibrant fruits and vegetables. It’s super easy to toss together and makes for the perfect side dish for any meal.

Pomegranate-Feta Salad

Yield 8


1/2 cup pecans

1/4 cup organic cane sugar

1 (10 oz) container mixed greens or arugula 

1/2 cup pomegranate seeds

1/4 red onion, sliced thinly

1 large Bosc pear, cubed

1 (8 oz) package vegan feta


1/4 cup avocado oil

3 Tbsp. red wine vinegar

1 lemon, zested and juiced

3 tsp. Dijon mustard

1 Tbsp. maple syrup

1 tsp. freshly grated ginger

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper


  1. In a small mason jar, combine all of the dressing ingredients and shake until combined; Set aside.
  2. Using a small skillet on medium heat, add the pecans and sugar. Melt the sugar until it coats the pecans and turns to a syrup-like consistency. Place pecans onto a parchment lined baking sheet to cool. Be sure to separate them as the cool, otherwise they will stick together.
  3. On a plate or bowl, place the lettuce and top with onions, feta, pears, and pomegranate seeds.
  4. Drizzle dressing before serving and enjoy.

Chef’s tip: Add a dash of maple syrup to the dressing to sweeten it up!

Other recipes

Hearty “Hamburger” Macaroni and Cheese

Hearty “Hamburger” Macaroni and Cheese

Hearty “Hamburger” Macaroni and Cheese

There is something about macaroni and cheese that we all can relate to. Whether it’s the creamy cheese sauce or the crispy top baked with breadcrumbs and more cheese, we all have our go-to version. My plant-based “hamburger helper” recreation uses sunflower haché by Sunflower Family. This type of protein is made from dehydrated sunflower kernels. If you haven’t already decided what you’re making this week, I highly suggest this!

Hearty “Hamburger” Macaroni and Cheese

Yields 5-6 servings


1 (16 oz.) organic Conchiglie pasta, cooked

“Beef” Mix:

1 box Sunflower haché

1 medium onion, diced

1 garlic clove, minced

1 Tbsp. avocado oil

1 cup water

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

fresh parsley, to garnish

Cheese Sauce:

2 cups potatoes

1 cup carrots, chopped

1/2 cup filtered water

1/3 cup avocado oil

1 Tbsp. lemon juice

1/2 cup nutritional yeast

2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. onion powder

1/4 tsp. garlic powder

pinch of smoked paprika


  1. Combine all cheese ingredients and blend until smooth. Serve either hot or cold
  2. In a sauce pan, add avocado oil and onion; sauté for 5 minutes. Add the garlic and cook for additional 1 minute.
  3. Add the haché and the water; allow to cook for 2-3 minutes.
  4. Cook pasta according to the packaged directions. Once done, drain and add to a bowl.
  5. Combine cheese sauce, “beef” mix, and pasta. Garnish with chopped green onions.
  6. Serve immedietly.


 Chef’s tip: if you don’t have and haché, feel free to use another mock “meat” alternative: mushroom, lentils and walnuts, or your own personal favorite choice.

Tomato Basil Soup with Grilled Cheese

Tomato Basil Soup with Grilled Cheese
Tomato Basil Soup with Grilled Cheese

Im sure we all know this classic soup-n-sandwich duo, but if not, id be happy to introduce you! This plant-based grilled cheese uses two slices of bread spread with butter (on one side), Chao cheese, and a drizzle of truffle oil. During these colder months, this dynamic duo will warm you up in all the right places. Just after one measly dunk-n-bite, you will never want any other grilled cheese than then you see before your eyes. Ive been wanting to get this recipe created and I am so happy I get to share one of my top 10 favorite comfort foods!

Tomato Basil Soup with Grilled Cheese

Yields 3-4 servings



8 vine ripe tomato

4 cup vegetable broth

1 medium onion, diced

1-1/2 Tbsp. tomato paste

7-9 basil leaves

1/2 tsp. dried oregano

2 garlic clove

1 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. ground white pepper

1/2 tsp. apple cider vinegar

1/8 cup coconut cream

Grilled Cheese:

4 slices white bread 

3 Tbsp. vegan butter

6-8 slices Tomato Cayenne Chao Slices

1/4 tsp. black truffle oil, optional


  1. In a sauce pan, combine all soup ingredients except for the coconut cream. Bring to a smaller and cover with a lid for 10 minutes.
  2. Using a blender or hand immersion stick, blend soup until smooth in texture. Add the coconut cream and mix to combine. Turn to low and set aside to make the sandwiches.
  3. Heat a frying pan on medium heat and add butter. Place bread down and add cheese, topping with the bread. Brown each side for 2-3 minutes.
  4. Serve with side of tomato soup and basil leaf for garnish

Chef’s tip: You can swap out the coconut cream for cashew milk if you would like.