Orange Pomegranate Salad
This Orange Pomegranate Salad is layered with sweet pomegranate arils, avocados, fresh oranges, thinly sliced onions, toasted walnuts and feta cheese.
Prep Time15 mins
Total Time15 mins
- 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
- 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
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.
Easily de-seed your pomegranate by following this tutorial
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.
Calories: 185kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 142mg | Potassium: 197mg | Fiber: 2g | Sugar: 14g | Vitamin A: 250IU | Vitamin C: 27.2mg | Calcium: 91mg | Iron: 0.5mg