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.
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.