If you’re on the hunt for a salad that bursts with vibrant flavors and stunning colors, look no further than this Citrus Pomegranate Salad Recipe. It’s a delightful mosaic of juicy citrus rounds, crisp baby greens, tangy feta, and jewel-like pomegranate seeds, all brought together with a bright, garlicky vinaigrette. Whether you’re dressing up a weeknight dinner or offering a show-stopping dish at your next gathering, this salad feels fresh, festive, and remarkably easy to toss together.
Ingredients You’ll Need
Getting the perfect Citrus Pomegranate Salad Recipe starts with fresh, simple ingredients that each play a vital role in flavor and texture. From the sweetness of citrus to the crunch of pomegranate seeds, every component brings something unique to the table.
- Citrus fruit (3 pieces): We used grapefruit, Cara Cara orange, and tangerine to add a blend of sweet and slightly tart flavors with poppy color contrasts.
- Shallot (1 piece): Thinly sliced for a mild onion kick without overpowering the other ingredients.
- Mixed baby greens (2 ounces): A tender, leafy base that adds delicate texture and freshness.
- Pomegranate seeds (1/3 cup): For bursts of juicy sweetness and a beautiful ruby-red hue.
- Crumbly feta cheese (2 ounces): Adds creamy saltiness that perfectly balances the citrus.
- Olive oil (3 tablespoons): The foundation for the vinaigrette, rich and fruity in flavor.
- Garlic clove (1 piece): Infuses the dressing with gentle warmth after marinating in olive oil.
- Freshly squeezed lemon juice (1 tablespoon): Brightens and sharpens the vinaigrette.
- Lemon zest (1 teaspoon): Adds a concentrated citrus aroma to the dressing.
- Red wine vinegar (1 teaspoon): Introduces subtle acidity to balance the oil and sweet fruit.
- Pinch of salt and pepper: Enhances all the flavors, tying the salad together beautifully.
How to Make Citrus Pomegranate Salad Recipe
Step 1: Infuse the Olive Oil
Start by crushing the garlic clove lightly and peeling it, then immerse it in the olive oil. Let it sit for about 10 minutes to infuse the oil with gentle garlic flavor. This step transforms the dressing into something truly special, layering subtle warmth underneath the fresh citrus notes.
Step 2: Prepare the Citrus
For perfectly clean, beautiful citrus slices, trim off both ends of each fruit. Using a paring knife, carefully slice away the peel and white pith from all sides. Then slice the fruit crosswise into quarter-inch rounds. This technique not only removes bitterness but also lets the citrus’s brilliant colors shine through in the salad.
Step 3: Slice Shallot and Toss Greens
Take your shallot and slice it as thin as possible – almost paper-thin. Mix these delicate shallot slices with your baby greens in a bowl to ensure an even distribution of that mild onion flavor throughout the bed of fresh leaves.
Step 4: Whisk Together the Vinaigrette
Remove the garlic clove from the olive oil and discard it, leaving the fragrant oil behind. To this, add red wine vinegar, freshly squeezed lemon juice, lemon zest, and a pinch of salt and pepper. Whisk everything together vigorously until fully combined. This vinaigrette is where the salad’s magic comes alive, a bright and zingy dressing that complements each ingredient beautifully.
Step 5: Dress the Greens
Pour half of the vinaigrette over the mixed greens and shallots, tossing gently to coat every leaf without bruising. This light dressing brings the base of your Citrus Pomegranate Salad Recipe to life, setting up a fresh foundation for the fruit and toppings.
Step 6: Assemble the Salad Layers
Start by spreading half of the dressed greens on a large serving dish. Layer half of the citrus slices over the greens, then sprinkle half the feta cheese and pomegranate seeds on top. Repeat with the remaining greens, citrus, feta, and pomegranate seeds to create a colorful, layered salad. Drizzle the remaining vinaigrette over the final top layer just before serving, giving the whole dish a glossy, vibrant finish.
How to Serve Citrus Pomegranate Salad Recipe
Garnishes
Feel free to add a few fresh mint leaves or a sprinkle of toasted nuts like almonds or pistachios for a bit of crunch and an extra herbal note. These finishing touches brighten the plate further and add exciting texture contrasts that guests will love.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a light, balanced meal. You can also serve it alongside warm, crusty bread or a platter of roasted vegetables, providing a refreshing counterpoint to richer or heartier mains.
Creative Ways to Present
Try serving this Citrus Pomegranate Salad Recipe in clear glass bowls or on white platters to showcase the vivid colors. Another fun idea is layering it in individual jars or cups for personal servings, perfect for picnics or potlucks where presentation makes an impact.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator. To preserve freshness, store the vinaigrette separately if possible, and add it just before serving to prevent the greens from wilting or becoming soggy.
Freezing
This salad is not ideal for freezing because the fresh citrus and greens lose their texture and flavor when thawed. It’s best enjoyed fresh to fully appreciate the crispness and brightness of the ingredients in this Citrus Pomegranate Salad Recipe.
Reheating
Reheating is not recommended since this salad is meant to be served cold and fresh. The vibrant ingredients and dressing shine brightest when enjoyed immediately after assembly.
FAQs
Can I use other citrus fruits in this salad?
Absolutely! You can mix in blood oranges, navels, or even Meyer lemons. Each type brings its own unique sweetness or tartness, making the salad adaptable to your tastes and seasonal availability.
Is it possible to make this salad vegan?
Yes, simply omit the feta cheese or substitute with a vegan-friendly cheese alternative or toasted nuts for a similar texture and flavor contrast.
How long does this salad keep fresh in the fridge?
When stored properly, the salad can stay fresh for up to two days, though it’s best enjoyed the day it’s made to fully experience the juicy and crisp textures.
What can I use instead of red wine vinegar?
If you don’t have red wine vinegar, apple cider vinegar or white balsamic vinegar are great alternatives that will still provide the necessary acidity to balance the salad’s flavors.
Can I prepare the vinaigrette ahead of time?
Yes, making the vinaigrette ahead is a great time saver. It can be stored in the refrigerator for up to a week. Just whisk or shake well before using to recombine any separated ingredients.
Final Thoughts
I honestly can’t recommend this Citrus Pomegranate Salad Recipe enough. It’s a wonderful way to brighten any meal with effortless style and flavor. The mix of sweet, tangy, salty, and fresh in every bite is incredibly satisfying. Give it a try, and I promise it will become a new favorite you’ll want to share with friends over and over again.
Print
Citrus Pomegranate Salad Recipe
- Prep Time: 22 minutes
- Cook Time: 0 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing Citrus Pomegranate Salad combining vibrant citrus fruits, crisp baby greens, tangy feta, and juicy pomegranate seeds, dressed in a zesty homemade lemon vinaigrette. Perfect as a light lunch or a festive side dish.
Ingredients
Salad
- 3 pieces of citrus fruit (grapefruit, Cara Cara orange, and tangerine)
- 1 shallot
- 2 ounces mixed baby greens
- 1/3 cup pomegranate seeds
- 2 ounces crumbly feta cheese
Vinaigrette
- 3 tablespoons olive oil
- 1 garlic clove
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon red wine vinegar
- Pinch of salt and pepper
Instructions
- Marinate Garlic: Crush the garlic clove, remove the skin, and place the garlic in the olive oil. Let it marinate in a small bowl for 10 minutes to infuse the oil with garlic flavor.
- Prepare Citrus: Cut off both ends of each citrus fruit. Use a paring knife to carefully remove the peel and white pith by running the knife down the sides. Slice the peeled fruit into 1/4 inch rounds.
- Slice Shallot and Toss Greens: Cut the shallot into very thin slices and toss them together with the mixed baby greens in a bowl.
- Make Vinaigrette: Remove and discard the garlic clove from the olive oil. Add red wine vinegar, lemon juice, lemon zest, and a pinch of salt and pepper to the oil. Whisk well to combine all ingredients into a vinaigrette.
- Toss Greens: Add half of the vinaigrette to the bowl with greens and shallots and toss to coat evenly.
- Assemble Salad: Arrange half of the dressed greens on a large serving dish. Layer half of the citrus slices on top, then sprinkle half of the feta cheese and pomegranate seeds. Repeat the layering with the remaining greens, citrus, feta, and pomegranate seeds. Drizzle the remaining vinaigrette over the top before serving.
Notes
- Use a sharp paring knife to easily remove citrus peel and pith without wasting too much fruit.
- Marinating the garlic in olive oil mellows the garlic flavor and adds depth to the vinaigrette.
- This salad can be made ahead by prepping the citrus and vinaigrette separately; assemble just before serving to keep greens fresh.
- Feel free to swap feta with goat cheese for a creamier texture or omit cheese to make it vegan.
- Adding fresh mint or basil leaves can enhance the salad’s freshness and complexity.
