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
Scale
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.
