¼ cup Pepitas (you can substitute pine nuts)
1 cup pomegranate seeds (arils)
2 tablespoons thinly sliced basil
2 tablespoons crumbled feta or queso fresco
1 teaspoon olive oil
Salt and pepper to taste

Directions

Toast the pepitas in a dry skillet over medium heat until golden. Approximately 4-5 minutes. Transfer to a plate to cool. In a small bowl, mix the pomegranate seeds, basil, cheese and cooled pepitas. Drizzle with olive oil and salt and pepper.