This vibrant Orange Pomegranate Salad brings together nature’s jewels in a refreshing 15-minute dish that’s both nutritious and stunning. Sweet citrus segments pair perfectly with ruby-red pomegranate seeds, creating a colorful masterpiece that delivers a healthy dose of vitamins and antioxidants. At just 185 calories per serving, this light yet satisfying salad offers the perfect balance of natural sugars, fiber, and heart-healthy fats – making it an ideal choice for any occasion.
Fresh & Vibrant Orange Pomegranate Salad Ingredients
- Greens: 3 cups each of baby arugula and spinach leaves, providing a perfect peppery-fresh base
- Fruits: 2 fresh oranges (sectioned), 1 cup pomegranate seeds for sweet bursts of flavor
- Aromatics: 1/4 red onion (thinly sliced), 2 minced green onions for zesty bite
- Toppings: 1/3 cup toasted walnuts, 1 large avocado, 1/2 cup feta crumbles
- Dressing Components: 2 tbsp each olive oil and honey, 1 tbsp apple cider vinegar, orange juice, seasoning
Simple Step-by-Step Instructions
- Prepare Dressing: Blend all dressing ingredients until smooth, adjust flavors to taste, and chill
- Orange Prep: Trim ends, remove peel following fruit’s curve, slice along sections
- Assemble Base: Pat dry lettuce mix and place in large bowl
- Avocado Trick: Drizzle chopped avocado with lemon juice to maintain freshness
- Final Assembly: Combine all ingredients gently, drizzle with dressing, toss to coat evenly
Storage & Make-Ahead Tips
This beautiful salad works best when you prep the components smartly! The dressing can be made up to 3 days ahead and stored in an airtight container in the fridge. For the freshest results, keep your prepped ingredients separate until serving time – this helps the greens stay crisp and the avocado from browning. If you need to prep ahead, slice the oranges and onions, and store them in separate containers. Add the avocado and dressing just before serving.
Quick Substitutions
Don’t worry if you’re missing something – this salad is super flexible! Swap arugula and spinach with any mixed greens you have. No pomegranate seeds? Try dried cranberries or fresh blueberries for that sweet-tart pop. Pecans or almonds work great instead of walnuts. Not a fan of feta? Goat cheese makes a lovely substitute. For the dressing, maple syrup can replace honey, and lemon juice works in place of orange juice.
Serving Ideas
This bright, colorful salad shines as a lunch star or dinner side! Pair it with grilled chicken or salmon for a complete meal. It’s perfect for special occasions – the red and green colors make it extra festive during holidays. For casual gatherings, set out the components buffet-style and let everyone build their own bowl. Add some crusty bread on the side to soak up the tasty dressing!
Pro Tips
Want the best results? Toast those walnuts in a dry pan for 3-4 minutes until they smell amazing – it adds such great flavor! When you’re cutting oranges into segments, work over a bowl to catch all the juice and add it to your dressing. Give the pomegranate seeds a quick water bath and the white pith will float to the top for easy removal. And here’s a neat trick: toss your sliced red onions in cold water for 5 minutes to make them milder and extra crispy!
Orange Pomegranate Salad
Equipment
- Blender
Ingredients
For the Salad
- 3 cups Baby arugula heaping
- 3 cups baby spinach leaves heaping
- 2 whole oranges
- 1 cup pomegranate seeds
- 1/4 whole red onion thinly sliced
- 1/3 cup walnuts toasted
- 1 large avocado peeled, seeded and chopped
- 1/2 cup feta cheese crumbled
For the Dressing
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 2 whole green onions minced
- 1 whole orange juiced, medium size
- to taste salt and freshly ground black pepper
Instructions
- Add all of the salad dressing ingredients to a blender and pulse a few times until smooth. Taste and adjust as needed—more vinegar, orange, or honey, depending on your preference. Refrigerate until ready to use. This may be made a few days in advance.
- Meanwhile prepare the salad ingredients.
- To slice the oranges, cut a slice off the top and bottom of each orange to expose the flesh. Place the oranges upright on your cutting board and, following the contour of the orange, slice the peel off to expose the flesh. Then cut along the sections of the orange into slices.
- Rinse and pat dry the lettuce and add it to a large mixing bowl.
- Drizzle the chopped avocado with a little lemon juice to keep it from browning.
- Add remaining ingredients and gently toss to combine.
- Drizzle desired amount of dressing on top and toss to evenly coat. Serve immediately.
