Description
This vibrant Orange Pomegranate Salad combines peppery baby arugula and fresh baby spinach leaves with juicy orange slices, tart pomegranate seeds, crunchy toasted walnuts, creamy avocado, and tangy feta cheese. Tossed in a sweet and tangy homemade citrus dressing made with orange juice, honey, apple cider vinegar, and olive oil, this salad offers a refreshing and colorful medley of flavors perfect for a light lunch or side dish. Ready in just 15 minutes, it’s a nutritious and visually appealing recipe that celebrates fresh, wholesome ingredients.
Ingredients
Scale
Greens
- 3 heaping cups baby arugula
- 3 heaping cups baby spinach leaves
Fruit & Vegetables
- 2 oranges
- 1 cup pomegranate seeds
- 1/4 red onion, thinly sliced
- 1 large avocado, peeled, seeded and chopped
- 2 green onions, minced
- Juice from 1 medium size orange
Nuts & Cheese
- 1/3 cup walnuts, toasted
- 1/2 cup feta cheese crumbles
Dressing
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Salad Dressing: Add olive oil, honey, apple cider vinegar, orange juice, salt, and pepper to a blender. Pulse a few times until smooth. Taste the dressing and adjust ingredients according to your preference, adding more vinegar, orange juice, or honey as desired. Refrigerate the dressing until ready to use. This dressing can be made up to a few days in advance.
- Slice the Oranges: Cut off a slice from the top and bottom of each orange to expose the flesh. Stand the oranges upright and, following their contour, carefully slice off the peel and pith to expose the juicy fruit. Then cut the oranges along the natural section lines into slices suitable for the salad.
- Assemble the Salad: Rinse and thoroughly pat dry the baby arugula and baby spinach leaves, then place them into a large mixing bowl. Drizzle the chopped avocado with a little lemon juice (optional) to prevent browning. Add the sliced oranges, pomegranate seeds, thinly sliced red onion, toasted walnuts, feta cheese crumbles, and minced green onions to the bowl. Gently toss all ingredients together to combine evenly.
- Dress and Serve: Drizzle the desired amount of prepared dressing over the salad. Toss gently to coat all ingredients evenly with the dressing. Serve immediately for the freshest taste and texture.
Notes
- To keep avocado from browning, drizzle with lemon juice immediately after chopping.
- To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned—cool before adding to salad.
- This salad is best served fresh but dressing can be prepared up to three days in advance and refrigerated.
- For a vegan version, substitute feta cheese with a plant-based cheese alternative or omit it entirely.
- Adjust honey quantity in dressing to suit sweetness preference or substitute with maple syrup for a vegan option.
