If you’re on the hunt for a refreshing, vibrant salad that bursts with flavor and color, this Citrus Pomegranate Salad Recipe is your new best friend. It perfectly balances the tangy sweetness of mixed citrus fruits with the jewel-like crunch of pomegranate seeds, creamy crumbly feta, and a zesty homemade vinaigrette that ties everything together. Whether it’s a light lunch, a stunning side, or a conversation-starting dish at your next gathering, this salad feels like sunshine on a plate and will quickly become a staple in your recipe rotation.
Ingredients You’ll Need
This recipe relies on a handful of simple yet essential ingredients, each chosen to bring a unique element to the dish—whether it’s zest, texture, brightness, or richness. Every component works in harmony to create a salad that’s as delightful to eat as it is to look at.
- 3 pieces of citrus fruit: We recommend grapefruit, Cara Cara orange, and tangerine for a medley of sweet and tart flavors.
- 1 shallot: Thinly sliced for a mild onion bite that complements the salad without overpowering it.
- 2 ounces mixed baby greens: A tender and fresh base that adds a leafy texture and vibrant green color.
- 1/3 cup pomegranate seeds: These add wonderful pops of crunch and bursts of sweet-tart flavor.
- 2 ounces crumbly feta cheese: Adds creamy saltiness that balances the fruity elements.
- 3 tablespoons olive oil: The foundation for the dressing, rich and smooth, blending all flavors.
- 1 garlic clove: Lightly infused into the oil to add subtle depth to the vinaigrette.
- 1 tablespoon freshly squeezed lemon juice: Brings brightness and acidity that lifts the salad.
- 1 teaspoon lemon zest: Enhances the citrus notes with concentrated fragrance and taste.
- 1 teaspoon red wine vinegar: Adds tang and complexity to the dressing.
- Pinch of salt and pepper: Essential for seasoning and bringing all flavors together.
How to Make Citrus Pomegranate Salad Recipe
Step 1: Infuse the Olive Oil with Garlic
Start by gently crushing one garlic clove, peeling it, and placing it into your olive oil. Let this mixture sit for about 10 minutes—this simple step allows the olive oil to soak up the aromatic garlic flavor, adding a subtle savory layer to your dressing without any overpowering raw garlic bite.
Step 2: Prepare the Citrus Fruits
Carefully trim both ends off your citrus fruits, then run a paring knife along the sides to remove the peel and white pith. This ensures no bitterness sneaks into your salad. Slice the peeled fruits into beautiful 1/4 inch rounds that’ll show off their vibrant colors and juicy texture in the salad.
Step 3: Slice the Shallot and Toss with Greens
Thinly slice your shallot to a near-translucent thinness so it disperses evenly without dominating. Toss these tender slices with the mixed baby greens, creating the base layer of your salad that offers freshness and a delicate peppery crunch.
Step 4: Whisk Together the Vinaigrette
Remove and discard the garlic clove from your infused olive oil. To the oil, add red wine vinegar, freshly squeezed lemon juice, lemon zest, and a pinch of salt and pepper. Whisk vigorously to combine all the flavors and create a perfectly balanced vinaigrette with brightness, acidity, and a subtle tang.
Step 5: Dress the Greens
Toss the greens and shallots with half of the vinaigrette to lightly coat them, letting all the fresh textures soak up some of the citrusy dressing without wilting prematurely.
Step 6: Layer and Finish the Salad
On a large serving dish, lay down half of the dressed greens, then add half of the citrus rounds. Sprinkle half the crumbled feta and pomegranate seeds over this layer. Repeat the layers with the remaining greens, citrus, feta, and pomegranate seeds. Drizzle the rest of the vinaigrette on top just before serving for the freshest flavor and presentation.
How to Serve Citrus Pomegranate Salad Recipe
Garnishes
Adding a few fresh herbs, like mint or basil leaves, can elevate the delightfully fresh focus of this Citrus Pomegranate Salad Recipe. A light sprinkle of toasted nuts, such as sliced almonds or pistachios, introduces a satisfying crunch and extra nuttiness that pairs beautifully with the fruity and creamy components.
Side Dishes
This salad is a wonderful companion to grilled chicken or seafood, especially grilled salmon or shrimp, as its citrusy brightness refreshes the palate. It also pairs wonderfully with hearty grains like quinoa or farro, turning your meal into a wholesome and balanced feast.
Creative Ways to Present
Give your salad a bit of flair by serving it layered in a clear glass bowl to showcase the vibrant color contrasts. Alternatively, arranging the citrus rounds in a pretty overlapping circle on individual plates, topped with a sprinkle of pomegranate seeds and feta, can make for a stunning and elegant appetizer presentation.
Make Ahead and Storage
Storing Leftovers
You can store leftovers in an airtight container in the refrigerator for up to two days. Keep the dressing separate if possible to prevent the greens from becoming soggy. Add the vinaigrette and toss just before serving to keep everything crisp and vibrant.
Freezing
Because this salad is built on fresh citrus and tender greens, it is not suitable for freezing. The texture and flavor of the fruits and greens would deteriorate badly with thawing.
Reheating
This salad is best served cold or at room temperature and does not require reheating. If you prefer, you can let it sit out for about 15 minutes before eating to bring out the flavors of the citrus and dressing more fully.
FAQs
Can I use other citrus fruits in this Citrus Pomegranate Salad Recipe?
Absolutely! Feel free to experiment with blood oranges, navel oranges, or even some Meyer lemons to customize the flavor profile to your liking. Each citrus variety brings its own unique balance of sweetness and acidity.
Is it possible to make this salad vegan?
Yes! Simply omit the feta cheese or replace it with a vegan alternative like crumbled tofu or almond cheese to keep it dairy-free while maintaining a creamy element.
How do I ensure the citrus slices don’t become too watery in the salad?
By removing the peel and pith carefully and slicing to about 1/4 inch thickness, you’ll have nicely textured citrus that won’t release too much juice. Also, tossing with the dressing just before layering helps keep everything fresh and crisp.
Can I prepare the vinaigrette in advance?
Yes, the vinaigrette can be whisked together and stored in the refrigerator for up to 3 days. Just bring it back to room temperature and give it a quick whisk before dressing your salad.
What can I substitute for pomegranate seeds if I can’t find them?
If pomegranate seeds are not available, try using fresh red currants or chopped dried cranberries for a similar tart-sweet bite and color contrast.
Final Thoughts
This Citrus Pomegranate Salad Recipe is truly a celebration of fresh, vibrant flavors coming together in perfect harmony. It’s simple enough for a quick meal yet elegant enough for special occasions, guaranteed to brighten up any table. I encourage you to try it soon—you might find yourself reaching for this dazzling salad whenever you want a taste of sunshine and joy.
Print
Citrus Pomegranate Salad Recipe
- Prep Time: 22 minutes
- Cook Time: 0 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and refreshing Citrus Pomegranate Salad featuring a mix of grapefruit, Cara Cara orange, and tangerine, paired with crisp baby greens, tangy feta cheese, and sweet pomegranate seeds. Tossed in a zesty homemade lemon and red wine vinegar vinaigrette with a hint of garlic, this salad is perfect for a light, nutritious meal or side.
Ingredients
Fruits & Vegetables
- 3 pieces citrus fruit (grapefruit, Cara Cara orange, and tangerine)
- 1 shallot
- 2 ounces mixed baby greens
- 1/3 cup pomegranate seeds
- 1 garlic clove
Dairy
- 2 ounces crumbly feta cheese
Dressings & Oils
- 3 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon red wine vinegar
- Pinch of salt and pepper
Instructions
- Marinate Garlic in Olive Oil: Crush the garlic clove, remove its skin, and place it in the olive oil. Allow it to marinate for 10 minutes in a small bowl to infuse the oil with garlic flavor.
- Prepare Citrus: Cut off both ends of each citrus fruit, then use a paring knife to remove the peel and white pith by running it down the sides. Slice the peeled fruit into 1/4 inch rounds for uniform texture and presentation.
- Slice Shallot and Toss with Greens: Thinly slice the shallot and combine it with the mixed baby greens, distributing the shallot evenly through the greens for balanced flavor.
- Make Vinaigrette: Remove the garlic clove from the marinated olive oil and discard it. Add red wine vinegar, freshly squeezed lemon juice, lemon zest, salt, and pepper to the garlic-infused olive oil and whisk thoroughly to combine into a smooth vinaigrette.
- Toss Greens with Vinaigrette: Toss the shallots and baby greens with half of the prepared vinaigrette to lightly dress them and enhance the flavors.
- Assemble Salad Layers: Arrange half of the dressed greens on a large serving dish, then layer half of the citrus rounds on top. Sprinkle half of the crumbly feta cheese and pomegranate seeds over the citrus layer. Repeat the layering with the remaining greens, citrus, feta, and pomegranate seeds.
- Finish with Dressing: Drizzle the remaining vinaigrette over the top layer of the salad just before serving to add brightness and a balanced finish to the dish.
Notes
- Use a sharp paring knife to easily remove citrus peel and pith for clean fruit slices.
- Allowing the garlic to infuse in the olive oil imparts a subtle, mellow garlic flavor without overpowering the salad.
- Feel free to substitute the mixed baby greens with other tender greens like arugula or spinach.
- This salad is best served fresh to maintain the crispness of the greens and brightness of the citrus.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
