Description
This vibrant and refreshing Orange Pomegranate Salad combines the sweetness of oranges with the tangy burst of pomegranate seeds, accented by red onion, feta cheese, and toasted nuts. Tossed with a simple citrus dressing, it’s a delightful side dish or light main course perfect for any occasion.
Ingredients
Scale
- 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, orange juice, vinegar, honey, salt, and pepper until well combined.
- Assemble the Salad: On a large plate or salad bowl, arrange the mixed greens. Top with the orange slices, pomegranate seeds, red onion, and feta cheese if using.
- Add Nuts: Sprinkle toasted almonds or pistachios over the salad for extra crunch and flavor.
- Drizzle with Dressing: Pour the dressing over the salad and toss lightly to coat all ingredients evenly.
- Garnish and Serve: Garnish with fresh mint leaves if desired. Serve immediately.
Notes
- For best results, serve the salad immediately after dressing to prevent the greens from becoming soggy.
- If preparing in advance, keep the dressing separate until just before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200 kcal
- Sugar: 15g
- Sodium: 150 mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg