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
Scale
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.
