Pomegranate Orange Salad

This pomegranate orange salad is a refreshing mix of sweet, savory, and tart flavors. It features tender greens, juicy orange slices, crunchy walnuts, and creamy avocado. A simple homemade orange vinaigrette brings all the components together.

Ready in about 15 minutes, this salad is a great choice for a quick lunch or an elegant side dish. It’s especially good during the winter months when citrus fruits are at their peak.

Why will you love Pomegranate Orange Salad?

Making your own vinaigrette in a jar is simple and allows you to control the ingredients. Shaking it emulsifies the oil and vinegar for a smooth, well-combined dressing.

Toasting the walnuts brings out their natural oils and enhances their nutty flavor, adding an important layer of taste and crunch to the salad.

Cutting the oranges into segments (supreming) removes the tough membranes and pith, ensuring every bite of orange is tender and full of juice.

Pomegranate Orange Salad Ingredients

• Greens: Arugula adds a peppery bite that pairs well with the sweet fruit. Spinach or other tender lettuces also work well.

• Oranges: While navel oranges are great, consider using Cara Cara or blood oranges for a different flavor and a pop of beautiful color.

• Walnuts: If you don’t have walnuts, toasted pecans or pistachios are excellent substitutes.

• Feta Cheese: Creamy goat cheese is a wonderful alternative to feta. For a dairy-free option, you can omit the cheese.

• Honey: Maple syrup can be used in place of honey, which also makes the vinaigrette vegan.

Exact quantities are in the recipe card below.

How to Make Pomegranate Orange Salad

Step 1: Prepare the Vinaigrette

Start by making the dressing. Combine the olive oil, orange juice, apple cider vinegar, honey, and Dijon mustard in a jar. Season with salt and pepper, seal the lid, and shake vigorously until everything is well blended.

Step 2: Prepare the Salad Components

Next, prepare the main ingredients. Toast the walnuts in a dry pan until they are fragrant. Then, carefully slice the peel and pith from the oranges and cut out the segments. Thinly slice the onion and dice the avocado.

Step 3: Assemble the Salad

In a large bowl, combine the salad greens, orange segments, pomegranate seeds, toasted walnuts, and red onion. Just before you’re ready to serve, add the feta cheese and diced avocado. Pour the vinaigrette over the top, toss gently to combine, and serve right away.

What to Serve with Pomegranate Orange Salad

This salad is substantial enough for a light meal on its own, or it can be served as a side with grilled chicken or fish.

Helpful Tricks for Pomegranate Orange Salad

To easily get seeds from a pomegranate, cut it in half and hold it cut-side down over a bowl. Firmly tap the back of the pomegranate with a wooden spoon to release the seeds.

Toasting the walnuts is optional but adds a deeper, nutty flavor to the salad.

For the best results, add the avocado and dressing right before you plan to eat. This prevents the greens from wilting and the avocado from browning.

How to Store and Freeze Pomegranate Orange Salad

This salad is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day, though the greens may wilt. For best results when making ahead, store the dressing, greens, and other components in separate containers and assemble just before serving.

Pomegranate Orange Salad Recipe FAQs

Can I make this salad ahead of time?

Yes, you can prepare the components ahead of time. The vinaigrette can be made and stored in the fridge for up to a week. You can also toast the nuts and prepare the fruit. Store everything in separate airtight containers and assemble the salad just before serving.

What other nuts or cheese can I use?

This salad is very flexible. Toasted pecans or sliced almonds are great substitutes for walnuts. Instead of feta, you could use crumbled goat cheese or shaved Parmesan.

Is there an easy way to remove pomegranate seeds?

Yes. Cut the pomegranate in half horizontally. Hold one half over a bowl with the cut side facing down. Tap the back of the fruit firmly with a wooden spoon, and the seeds will fall out into the bowl.

Pomegranate Orange Salad

A bright salad of mixed greens, juicy orange segments, tart pomegranate seeds, and creamy feta, all tossed in a simple citrus vinaigrette.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salad

Cuisine American

Servings 4 servings

Ingredients

  

• 4 cups mixed salad greens like arugula and spinach, 120g
• 2 large navel oranges
• ⅔ cup pomegranate seeds 115g
• ⅓ cup crumbled feta cheese 50g
• ¼ cup raw walnuts chopped, 30g
• ¼ red onion very thinly sliced
• 1 ripe avocado diced
• 3 tbsp extra-virgin olive oil
• ¼ cup fresh orange juice from about 1 orange
• 1 tbsp apple cider vinegar
• 1 tsp honey or maple syrup
• 1 tsp Dijon mustard
• ¼ tsp salt
• ⅛ tsp black pepper

Instructions

 

• First, make the vinaigrette. In a small jar with a tight-fitting lid, combine the olive oil, fresh orange juice, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Shake well until the dressing is smooth and emulsified. Set aside.
• If your walnuts are raw, toast them in a dry skillet over medium heat for 3-5 minutes, stirring often, until fragrant. Remove from the skillet immediately to cool.
• Prepare the oranges. Slice the top and bottom off each orange. Stand one orange on a cutting board and slice downwards, following the curve of the fruit, to remove the peel and white pith. Hold the peeled orange over a bowl and carefully cut between the membranes to release the segments.
• Thinly slice the red onion and dice the avocado.
• In a large salad bowl, combine the mixed greens, orange segments, pomegranate seeds, toasted walnuts, and sliced red onion.
• Just before serving, add the diced avocado and crumbled feta to the bowl.
• Drizzle about half of the vinaigrette over the salad and toss gently to coat. Add more dressing as needed. Serve immediately.

Notes

To easily get seeds from a pomegranate, cut it in half and hold it cut-side down over a bowl. Firmly tap the back of the pomegranate with a wooden spoon to release the seeds.

Toasting the walnuts is optional but adds a deeper, nutty flavor to the salad.

For the best results, add the avocado and dressing right before you plan to eat. This prevents the greens from wilting and the avocado from browning.

Keyword feta cheese, orange, pomegranate, pomegranate orange salad, winter salad