Description
A vibrant and refreshing Orange Pomegranate Salad combining mixed greens with juicy oranges, tart pomegranate seeds, crunchy nuts, and a tangy citrus vinaigrette. Perfect as a light lunch or a side dish to brighten any meal.
Ingredients
Scale
Salad
- 4 cups mixed greens (arugula, spinach, or spring mix)
- 2 large oranges, peeled and sliced into rounds or segments
- 1/2 cup pomegranate seeds
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup toasted almonds or pistachios (optional)
- Fresh mint leaves for garnish (optional)
Dressing
- 2 tablespoons olive oil
- 1 tablespoon orange juice (freshly squeezed)
- 1 tablespoon white wine vinegar or apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Prepare the Dressing: In a small bowl, whisk together the olive oil, freshly squeezed orange juice, white wine vinegar, honey, salt, and pepper until the mixture is well combined and emulsified, creating a light and tangy dressing.
- Assemble the Salad: Arrange the mixed greens evenly on a large plate or in a salad bowl. Top the greens with the sliced oranges, sprinkle the pomegranate seeds and thinly sliced red onion over the top, and add crumbled feta cheese if using.
- Add Nuts: Evenly sprinkle the toasted almonds or pistachios over the salad to add a crunchy texture and nutty flavor to balance the sweetness of the fruit.
- Drizzle with Dressing: Pour the prepared dressing over the salad. Toss gently but thoroughly to ensure all ingredients are lightly coated with the dressing, enhancing their flavors without wilting the greens.
- Garnish and Serve: Garnish with fresh mint leaves for a fresh herbal note if desired. Serve immediately to enjoy the crisp textures and vibrant flavors at their best.
Notes
- For a vegan version, omit the feta cheese or replace it with a plant-based alternative.
- Use freshly squeezed orange juice for the dressing for the best flavor.
- Toast nuts lightly in a dry pan over medium heat for 2-3 minutes to bring out their flavor before adding.
- This salad is best served fresh to maintain the crispness of the greens and the juiciness of the fruit.
- Substitute the mixed greens with kale or romaine lettuce for a different texture.
