Pomegranate Orange Salad With Feta
Bright citrus and pomegranate with creamy feta—ready in 10 minutes. Mix, drizzle, and serve. Get the recipe!
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
Ingredients you need per step are listed below the step in Italic
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
1. Can I make it without sesame? Yes. Skip the seeds or use toasted pepitas or sunflower seeds.
2. Will the greens wilt? They stay crisp if you dress right before serving. Keep components separate if traveling.
3. Storage
- 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
Calories: 220kcal | Carbohydrates: 34g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 192mg | Fiber: 6g | Sugar: 24g | Vitamin A: 1047IU | Vitamin C: 72mg | Iron: 2mg
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