This orange Pomegranate Salad is the perfect easy holiday side dish, layered with sweet pomegranate arils, avocados, fresh oranges, thinly sliced onions, toasted walnuts and feta cheese. It has the perfect crunch and sweetness to accompany any dinner!
Crave-worthy Orange Pomegranate Salad
Crave-worthy Orange Pomegranate SaladHooray for pomegranate season! I honestly wait all year for it just so I can sprinkle those sweet, crunchy ruby-red seeds on everything–especially salads. They’re such a treat and make any dish feel extra special and festive. This Orange Pomegranate Salad is my go-to when I want something that looks impressive but is super simple to make. It's the perfect salad for your Thanksgiving feast or Christmas dinner!
A word about ingredients: You can use any kind of greens, but my favorite is a mix of baby spinach and arugula. Also, if you have time, try toasting your walnuts before adding them. It adds great extra flavor! Just toss them on a skillet over medium heat, tossing them gently for a few minutes, being careful not to burn them.
Try all of my salad recipes, like Roasted Butternut Squash Salad, Cauliflower Salad, Orzo Salad, Burrata Salad, or Chicken Pasta Salad!
How to make Pomegranate Salad:
Make Salad Dressing: 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.
Slice Oranges: Cut a slice off the top and bottom of each orange to expose the flesh. Place the oranges upright on your cutting board then, following the contour of the orange, slice the peel off to expose the flesh. Then cut along the sections of the orange into slices.
Assemble: 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 then gently toss to combine. Drizzle desired amount of dressing on top and toss evenly to coat. Serve arugula pomegranate salad immediately.
Follow me for more great recipes
Recipe
Orange Pomegranate Salad
Equipment
- Blender , or
Ingredients
- 3 heaping cups Baby arugula
- 3 heaping cups baby spinach leaves
- 2 oranges
- 1 cup pomegranate seeds
- 1/4 red onion , thinly sliced
- 1/3 cup walnuts , I love them toasted!
- 1 large avocado , peeled, seeded and chopped
- 1/2 cup feta cheese crumbles
Dressing:
- 2 Tablespoons olive oil
- 2 Tablespoons honey
- 1 Tablespoon apple cider vinegar
- 2 green onions , minced
- juice from 1 medium size orange
- salt and freshly ground black pepper , to taste
Instructions
- Salad Dressing: 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.2 Tablespoons olive oil, 2 Tablespoons honey, 1 Tablespoon apple cider vinegar, 2 green onions, juice from 1 medium size orange, salt and freshly ground black pepper
- Slice oranges: 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.2 oranges
- Assemble Salad: 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.3 heaping cups Baby arugula, 3 heaping cups baby spinach leaves, 1 cup pomegranate seeds, ¼ red onion, ⅓ cup walnuts, 1 large avocado, ½ cup feta cheese crumbles
- Drizzle desired amount of dressing on top and toss to evenly coat. Serve immediately.
Nutrition
Follow Me
I originally shared this recipe October 2016. Updated October 2025.
This post contains affiliate links.
This salad was amazing! I left out the avocado because it just didn’t seem like it would go well and I used chèvre cheese instead of feta. I served of with steak and both my husband and I thought it was amazing. I also put the walnuts on the side because I’m allergic to tree nuts.
Excellent recipe! Everyone loved it, especially the salad dressing. I will be making this again for Thanksgiving! I omitted the feta.
Best salad ever! I love the toasted walnuts!
I’m head over heels for this salad! The dressing takes it to the next level!!
This is perfect healthy brunch also ! Thank you. I love combining feta and walnuts. The rest of ingredients makes it to be an absolute perfection. All the best !
I’ve never been able to wrap my head around a fruit/lettuce combo, but your pictures are so pretty it makes me want to think about maybe perhaps considering trying something like that in the future 🙂