Orange Pomegranate Salad
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
6
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Calories
185 kcal
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Course
Side Dish, Main Course, Salad, Appetizer
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Cuisine
American
Orange Pomegranate Salad
Description
This salad features a blend of fresh greens—arugula and baby spinach—offering a mild, slightly peppery base. Juicy oranges are peeled and sliced into segments, providing bright citrus notes that complement the sweet, crunchy pomegranate seeds and toasted walnuts for texture contrast. Creamy avocado adds richness, while crumbled feta delivers a salty tang.
A homemade dressing made from olive oil, honey, apple cider vinegar, orange juice, minced green onions, salt, and freshly ground black pepper ties the components together with a sweet and acidic glaze. The salad is gently tossed with the dressing just before serving to maintain freshness and balance flavors.
The combination of ingredients makes this salad suitable as a light side dish or refreshing starter, especially when the sweet citrus and pomegranate contrast with savory greens and cheese. The toasted walnuts add crunch, enhancing the overall mouthfeel.
Ingredients
- 3 heaping cups arugula baby
- 3 heaping cups baby spinach leaves
- 2 orange
- 1 cup pomegranate seeds
- 1/4 red onion , thinly sliced
- 1/3 cup walnuts , I love them toasted!
- 1 large avocado , peeled, seeded and chopped
- 1/2 cup feta cheese crumbled
Dressing:
- 2 Tablespoons olive oil
- 2 Tablespoons honey
- 1 Tablespoon apple cider vinegar
- 2 green onions , minced
- orange juice juice from 1 medium size orange
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- Add all of the salad dressing ingredients to a blender and pulse a few times until smooth. Taste and adjust as needed—more vinegar, orange, or honey, depending on your preference.
- Refrigerate until ready to use. This may be made a few days in advance.
- Meanwhile prepare the salad ingredients.
- To slice the oranges, cut a slice off the top and bottom of each orange to expose the flesh.
- Place the oranges upright on your cutting board and, following the contour of the orange, slice the peel off to expose the flesh. Then cut along the sections of the orange into slices.
- Rinse and pat dry the lettuce and add it to a large mixing bowl.
- Drizzle the chopped avocado with a little lemon juice to keep it from browning.
- Add remaining ingredients and gently toss to combine.
- Drizzle desired amount of dressing on top and toss to evenly coat. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 142mg | 6% |
| Potassium | 197mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 27.2mg | 30% |
| Calcium | 91mg | 9% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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