Bright citrus, juicy pomegranate, and salty feta-this salad pops with color and flavor. Ten minutes, one bowl, and it's BBQ-ready or weeknight-easy.
In One Glance
- 🥗 Recipe name: Pomegranate Orange Salad with Feta
- ⏱️ Prep time: 10 minutes
- 🕒 Total time: 10 minutes
- 👨👩👦👦 Servings: 4
- ⚡ Calories: ~210 per serving
- 🥬 Main ingredients: mixed greens, oranges, pomegranate seeds, golden berries (physalis), sun-dried tomatoes, feta
- 😋 Taste: fresh, citrusy, sweet-tart, lightly salty
- 🧪 Allergens: Contains milk (feta) sesame (sesame seeds). May contain sulfites (some sun-dried tomatoes, some vinegars). Free from gluten, eggs, soy, peanuts, tree nuts, mustard, and fish.
- 💚 Why make it: color on the table, quick to assemble, pairs with grilled meats and BBQ
- 🍴 Difficulty: easy: slice, toss, drizzle
Jump to:
Pomegranate Feta Greens With Golden Berries
Some dinners need a splash of sunshine. This salad started as a quick side during a BBQ, and it turned into the salad everyone reached for first. My husband likes the sweet-salty bite, the boys steal extra orange segments, and I love how the dressing pulls it all together without getting in the way.
It tastes clean and lively: crisp greens, sweet citrus, tangy pomegranate, and little pockets of creamy feta. Simple to make, happy to serve.
What You'll Need
You can find the exact amounts in the recipe card below.
- Mixed greens: A soft base that lets the fruit shine; spring mix or baby romaine keeps things crisp.
- Oranges: Sweet, juicy segments give bright citrus notes and a pretty look; choose seedless navel.
- Golden berries (physalis): Tart, fruity pops that balance the sweetness. Alternative: raspberries or sliced strawberries.
- Pomegranate seeds: Ruby bursts with gentle tartness and crunch; use fresh arils or pre-packed.
- Sun-dried tomatoes: Thin strips add savory depth and a little chew. Alternative: roasted red peppers for a milder note.
- Feta: Crumbled feta adds creamy, salty contrast without overpowering the fruit. Alternative: goat cheese for a softer finish.
- Black sesame seeds: A nutty sprinkle and graphic contrast. Alternative: white sesame or toasted pepitas.
- Pomegranate juice: Forms the base of a quick, shiny dressing.
- Apple cider vinegar: Adds tang and keeps the dressing lively.
- Honey: Soft sweetness that ties the fruit and greens together.
- Olive oil: Gives the dressing a silky finish and helps it cling to the leaves.
How to Prepare This
You can find the full step-by-step instructions in the recipe card below.
- Step 1: Whisk pomegranate juice, apple cider vinegar, honey, and olive oil until smooth.
- Step 2: Spread mixed greens on a large platter or in a wide bowl. Segment the oranges, then scatter them with golden berries, pomegranate seeds, and sun-dried tomatoes over the greens. Drizzle the dressing, crumble the feta on top, finish with sesame seeds, and serve right away.
Top Tips
- Segment oranges over a bowl and catch the juice; add a spoon to the dressing if you like.
- Dress lightly; you can always pass extra at the table.
- Make-ahead friendly: prep fruit and dressing earlier, then assemble just before serving.
- Add crunch with toasted almonds or pistachios if nuts are suitable for your guests.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
Dressing
- 3 tablespoons pomegranate juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon olive oil
Salad
- 7 oz. mixed green salad, about 6 cups
- 3 oranges, segmented
- 7 golden berries
- 3½ oz. pomegranate seeds, about ½ cup
- 2 oz. sun-dried tomatoes
- 2 oz. feta cheese, crumbled, about ⅓ cup
- 1 tablespoon sesame seeds black
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Dressing
- Whisk pomegranate juice, apple cider vinegar, honey, olive oil, salt, and pepper in a small bowl.3 tablespoons pomegranate juice, 1 tablespoon apple cider vinegar, 1 tablespoon honey, 1 tablespoon olive oil
Salad
- Arrange mixed greens on a large platter or in a wide salad bowl.7 oz. mixed green salad
- Add orange segments, golden berries, pomegranate seeds, and sun-dried tomato strips.3 oranges, 7 golden berries, 3½ oz. pomegranate seeds, 2 oz. sun-dried tomatoes
- Drizzle the dressing over the salad.
- Sprinkle crumbled feta on top.2 oz. feta cheese
- Finish with black sesame seeds and serve immediately.1 tablespoon sesame seeds black
Notes
- Fridge: Best fresh; keep components separate up to 1 day.
- Leftovers: Eat within a few hours-the citrus will soften the greens.
- Dressing: Refrigerate up to 3 days; whisk before using.
Nutrition
Leave a Reply