Citrus Pomegranate Feta Salad (Print)
Fresh citrus fruits paired with pomegranate seeds, creamy avocado, and tangy feta on a bed of mixed greens.
# What You’ll Need:
→ Citrus Fruits
01 - 2 large oranges
02 - 2 large grapefruits
03 - 1 blood orange, optional for color
→ Fresh Produce
04 - 1 ripe avocado
05 - 1 small red onion
06 - 1/2 cup pomegranate seeds
→ Cheese
07 - 1/2 cup feta cheese, crumbled
→ Salad Greens
08 - 4 cups mixed greens such as arugula, baby spinach, or mixed leaf lettuce
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon honey or maple syrup
12 - 1/2 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, chopped
# How To Make:
01 - Using a sharp knife, slice off the top and bottom of each orange and grapefruit. Following the curve of the fruit, cut away the peel and white pith. Cut the citrus into rounds or segments and set aside.
02 - Halve the avocado, remove the pit, and peel away the skin. Slice the flesh thinly and set aside.
03 - Peel the red onion and cut it into thin, even slices.
04 - In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, honey or maple syrup, and Dijon mustard. Season with sea salt and freshly ground black pepper to taste. Adjust for balance.
05 - Spread the mixed greens across a large serving platter, creating an even base layer.
06 - Arrange the citrus segments, avocado slices, and red onion over the greens in an appealing pattern. Scatter the pomegranate seeds and crumbled feta evenly across the top.
07 - Drizzle the dressing evenly over the entire platter. If desired, finish with torn fresh mint leaves and chopped toasted pistachios or walnuts. Serve immediately.
# Expert Tips:
01 -
- It takes zero cooking and looks like something from a magazine, which is the best kind of trick.
- The combination of sweet citrus, creamy avocado, and salty feta hits every craving at once without weighing you down.
02 -
- Citrus segments leak juice fast so assemble the salad close to serving time or the greens will drown.
- Tossing the avocado slices in a tiny squeeze of lemon juice before plating keeps them from turning brown.
03 -
- Segmenting citrus over a bowl lets you catch every drop of juice and you can add it straight to the dressing.
- If you are making this ahead, keep the dressed salad and the greens separate until the last possible moment.