Pomegranate, Fennel & Nut Feta Salad



Macadamia nut feta:

Place the macadamia nuts, water and probiotics in a blender and blend until creamy smooth. Line a strainer with a cheesecloth and scoop mixture onto cheesecloth. Fold the cheesecloth over nut cheese mixture and place a plate with weight on top. Leave nut cheese to culture for 24 hours at room temperature. Once culturing is complete, it will be fluffy in the centre and have no lingering nut taste. Mix together in a small bowl lemon juice, Himalayan salt and nutritional yeast. Add to cheese mix by folding in.

Option 1 - Dehydrator: Spread the mixture out onto a teflex sheet approximately 5mm thick. Place in dehydrator for around 12-16 hours. Once a dry crust has formed you can cut into 5mm cubes and store in refrigerator for several weeks.

Option 2 - Refrigerator: Spread out onto baking paper around 5mm thick. Cover and place in the refrigerator to firm up. When ready to serve cut into 5mm cubes.


Add the lettuce, cucumber, fennel, pepper, capers, pear, pomegranate seeds, walnuts and feta in a salad bowl. Mix together citrus dressing ingredients. Pour over salad 10-15 minutes before serving.


Thanks to Rachel Mar for this recipe.



  • 3-4 C mesculin or favorite salad greens
  • ½ cucumber, deseeded, diced small
  • ½ fennel bulb, diced small 
  • ½ green pepper, finely diced
  • 3 Tbsp capers
  • 1 medium juicy pear, sliced
  • ⅓ C pomegranate seeds
  • ¼ C raw walnuts, chopped  

Citrus dressing:

  • 1½ Tbsp lemon juice
  • 1½ Tbsp orange juice
  • 1 tsp orange zest  
  • 1 tsp lemon zest  
  • 1 tsp fennel leaf, finely chopped
  •  2 tsp maple syrup
  • ½ tsp Himalayan salt
  • Ground black pepper, to taste

Macadamia nut feta:

  • 2 C macadamia nuts, soaked 8 hours
  • 1 C filtered water
  • 1 sachet USANA probiotics
  • ½ C lemon juice
  • 1 tsp Himalayan salt
  • 2 tsp nutritional yeast