Citrus Pomegranate Salad with Feta
This tasty citrus pomegranate salad with crumbly feta is a wonderful winter salad recipe. It's so bright and fresh!
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Servings: 4 servings
Ingredients
- 1 garlic clove
- 3 tablespoons olive oil
- 3 pieces of citrus fruit grapefruit, oranges, mandarin, tangerine, sumo, etc
- 1 shallot thinly sliced
- 2 ounces mixed baby greens
- ⅓ cup pomegranate seeds
- 2 ounces crumbly feta cheese
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon red wine vinegar
- pinch of salt and pepper
Instructions
- Crush the garlic clove, remove the skin, and place in the olive oil in a small bowl. Allow garlic to marinate for 10 minutes, while preparing the rest of the salad.
- Prepare the citrus by cutting off both ends and then running a pairing knife down the sides to cut off strips of the peel and white pith. Then cut into ¼ inch rounds.
- Toss the shallot with the greens.
- Prepare the vinaigrette by removing the garlic clove from the olive oil and discarding it. Add the vinegar, lemon juice, lemon zest, and salt and pepper to the oil and whisk to combine.
- Toss the greens and shallots with half the vinaigrette.
- Place half the greens on a large serving dish, then half the citrus, and sprinkle half the feta cheese and pomegranate seeds on top. Then repeat with the remaining ingredients in a second layer. Top with remaining vinaigrette before serving.
Notes
Storage - while this salad is best served fresh, leftovers can be saved for up to 3 days in the refrigerator.
Making Ahead - if you want to make this salad in advance, store the dressing separately and dress right before serving.
Nutrition
Serving: 1g | Calories: 151kcal | Carbohydrates: 5g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 13mg | Sodium: 167mg | Potassium: 96mg | Fiber: 1g | Sugar: 3g | Vitamin A: 223IU | Vitamin C: 8mg | Calcium: 78mg | Iron: 0.4mg