Citrus Pomegranate Feta Salad (Print View)
Bright Mediterranean citrus salad with pomegranate, creamy avocado, and tangy feta on mixed greens.
# Ingredient List:
→ Citrus Fruits
01 - 2 large navel oranges
02 - 2 large ruby red grapefruits
03 - 1 blood orange, optional for color contrast
→ Produce
04 - 1 ripe Hass avocado
05 - 1 small red onion
06 - ½ cup fresh pomegranate arils
→ Cheese
07 - ½ cup crumbled feta cheese
→ Salad Greens
08 - 4 cups mixed greens such as arugula, baby spinach, or spring mix
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon honey or pure maple syrup
12 - ½ teaspoon Dijon mustard
13 - Sea salt and freshly ground black pepper, to taste
→ Garnish
14 - 2 tablespoons fresh mint leaves, torn
15 - 1 tablespoon toasted pistachios or walnuts, roughly chopped
# How to Make:
01 - Using a sharp knife, slice off the tops and bottoms of each orange and grapefruit. Following the curve of the fruit, cut away all peel and white pith. Cut the fruit into thin rounds or supreme into individual segments, then set aside.
02 - Halve the avocado, remove the pit, and peel away the skin. Slice the flesh into thin, even wedges and set aside.
03 - Peel the red onion and slice it paper-thin into half-moons. Separate the rings gently and reserve.
04 - In a small bowl, combine the olive oil, lemon juice, honey or maple syrup, and Dijon mustard. Whisk vigorously until emulsified, then season with sea salt and freshly ground black pepper to taste.
05 - Spread the mixed greens across a large serving platter, creating an even foundation. Arrange the citrus rounds and segments over the greens, followed by the avocado slices and scattered red onion rings.
06 - Scatter the pomegranate arils and crumbled feta evenly across the assembled salad.
07 - Drizzle the prepared dressing evenly over the entire platter. If desired, finish with torn fresh mint leaves and a sprinkling of toasted pistachios or walnuts. Serve immediately.
# Expert Advice:
01 -
- The contrast of creamy avocado against sharp grapefruit and sweet pomegranate seeds is the kind of flavor drama that makes people close their eyes when they eat.
- Zero cooking means you can throw this together while catching up with a friend who stopped by unannounced, and it still looks like you planned it for hours.
02 -
- Leaving the white pith on the citrus introduces a bitterness that no amount of honey in the dressing can fix, so take the extra minute to remove it completely.
- Tossing the pomegranate seeds in a fine mesh strainer to remove any loose juice prevents the salad from getting muddy pink puddles on the bottom of the platter.
03 -
- Cutting citrus over a grooved cutting board or a plate with a lip saves every drop of juice for your dressing instead of watching it run off the counter.
- Toasting nuts in a dry skillet for three minutes over medium heat, shaking constantly, transforms them from bland pantry filler into something people will ask about by name.