If you crave a bright, refreshing salad that sings with vibrant colors and bursts of flavor, this Citrus Pomegranate Salad Recipe is going to become a fast favorite. It’s a perfect harmony of juicy citrus slices, crunchy pomegranate seeds, and crumbly feta cheese, all tossed with tender baby greens and a zesty homemade vinaigrette. Whether you’re looking for a light lunch, a stunning side dish, or a beautiful centerpiece for your table, this salad delivers on texture, taste, and visual appeal with every bite.
Ingredients You’ll Need
The magic of this salad lies in its simple, wholesome ingredients, each bringing a unique element that makes every forkful exciting. Every component contributes something essential—from tangy citrus and sharp shallots to creamy feta and jewel-like pomegranate seeds, all brought together with a flavorful olive oil-based dressing.
- 3 pieces of citrus fruit: We used grapefruit, Cara Cara orange, and tangerine for varied sweetness and acidity.
- 1 shallot: Thinly sliced, it adds a gentle sharpness that balances the sweetness.
- 2 ounces mixed baby greens: Tender and fresh, they provide the perfect base for all the vibrant ingredients.
- 1/3 cup pomegranate seeds: These add juicy pops of tartness and a stunning ruby color.
- 2 ounces crumbly feta cheese: Its salty creaminess contrasts beautifully with the citrus.
- 3 tablespoons olive oil: The foundation of our vinaigrette, bringing richness and smoothness.
- 1 garlic clove: Marinated gently in olive oil to add subtle warmth without overpowering.
- 1 tablespoon freshly squeezed lemon juice: For brightness and acidity to lift the dressing.
- 1 teaspoon lemon zest: Adds a fragrant citrus note that intensifies the flavor.
- 1 teaspoon red wine vinegar: Provides a gentle tang and depth.
- Pinch of salt and pepper: To season and bring all the flavors together.
How to Make Citrus Pomegranate Salad Recipe
Step 1: Infuse the Olive Oil
Begin by crushing the garlic clove lightly and peeling it, then set it in a small bowl with the olive oil. Let it sit for around 10 minutes so the oil absorbs that mellow, garlicky essence, setting a flavorful foundation for your dressing.
Step 2: Prepare the Citrus
Take each citrus fruit and carefully cut off both ends. Then use a paring knife to slice downward, removing the peel and the white pith, which can be bitter. Once cleaned, slice the fruit into neat ¼ inch rounds to showcase their beautiful segments and juicy texture.
Step 3: Prep the Shallots and Greens
Thinly slice the shallot to keep its bite balanced and toss it together with the mixed baby greens. This combination forms the crisp and slightly pungent bed for the salad’s main flavors.
Step 4: Whisk the Vinaigrette
Remove and discard the garlic clove from the olive oil. To the infused oil, add lemon juice, lemon zest, red wine vinegar, and a pinch of salt and pepper. Whisk everything together until well combined — this vinaigrette dresses the salad to perfection.
Step 5: Toss Greens with Dressing
Gently toss half of the greens and shallots with half of the vinaigrette. This ensures they are lightly coated and perfectly flavored without becoming soggy.
Step 6: Layer and Assemble
On a large serving dish, spread half of the tossed greens, then arrange half of the citrus slices over them. Sprinkle half of the crumbly feta and pomegranate seeds on top. Repeat this layering with the remaining greens, citrus, feta, and pomegranate. Drizzle the rest of the vinaigrette just before serving to keep everything fresh and vibrant.
How to Serve Citrus Pomegranate Salad Recipe
Garnishes
To add an extra touch of elegance and flavor, sprinkle toasted walnuts or sliced almonds over the salad just before serving for crunch. Fresh mint or basil leaves also complement the citrus notes beautifully, providing a refreshing aroma that brightens the entire dish.
Side Dishes
This salad pairs wonderfully with light grilled proteins like chicken, shrimp, or fish. It also works brilliantly alongside a crisp baguette or warm pita bread for a satisfying lunch or dinner without heaviness.
Creative Ways to Present
Try serving this Citrus Pomegranate Salad Recipe in individual shallow bowls or on pretty platter trays with colorful citrus segments artistically arranged. You can also serve it on bed of large lettuce leaves or inside hollowed-out citrus halves for a charming presentation that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator, but keep the vinaigrette separate if possible to avoid the greens becoming soggy. This will keep the salad fresher longer and maintain the crisp textures.
Freezing
This salad is best enjoyed fresh, as freezing will damage the delicate citrus and greens, making them watery and limp. It is not recommended to freeze Citrus Pomegranate Salad Recipe.
Reheating
Since this is a fresh salad designed to be served cold, reheating is not applicable. Just remix the salad with any freshly added vinaigrette or fresh citrus slices if needed.
FAQs
Can I use other citrus fruits for this salad?
Absolutely! Feel free to experiment with blood oranges, regular navel oranges, or even lemons and limes for a different twist while still enjoying the bright flavors.
Is it possible to make this salad vegan?
Yes, you can simply omit the feta cheese or substitute it with vegan cheese or toasted nuts for a similar salty crunch.
How long can I prepare the salad in advance?
For best results, assemble the salad no more than 1-2 hours before serving to keep the ingredients fresh and the greens crisp.
Can I substitute the shallots with another onion type?
Shallots are preferred for their mild bite and subtle sweetness, but thinly sliced red onions can work in a pinch if you prefer a sharper flavor.
Is this salad gluten-free?
Yes, the Citrus Pomegranate Salad Recipe is naturally gluten-free and safe for those with gluten sensitivities.
Final Thoughts
There’s something truly uplifting about the Citrus Pomegranate Salad Recipe that makes it perfect for any occasion—bright, colorful, and packed with fresh flavors and wonderful textures. Next time you want a salad that feels special yet is so easy to put together, remember this recipe. It’s a delightful way to celebrate fresh ingredients and impress your family or friends with minimal effort but maximum taste.
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 combining the tangy sweetness of mixed citrus fruits with the crispness of baby greens, the sharpness of shallots, and the creamy texture of feta cheese. This salad is dressed with a zesty garlic-lemon vinaigrette and garnished with jewel-like pomegranate seeds, perfect as a light lunch or a sophisticated side dish.
Ingredients
Fruits & Vegetables
- 3 pieces of citrus fruit (1 grapefruit, 1 Cara Cara orange, 1 tangerine)
- 1 shallot
- 2 ounces mixed baby greens
- 1/3 cup pomegranate seeds
Cheese
- 2 ounces crumbly feta cheese
Dressing
- 3 tablespoons olive oil
- 1 garlic clove
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon red wine vinegar
- Pinch of salt and pepper
Instructions
- Marinate garlic: Crush the garlic clove, peel it, and submerge it in olive oil in a small bowl. Let it marinate for 10 minutes to infuse flavor.
- Prepare citrus: Trim both ends of each citrus fruit. Using a paring knife, carefully remove the peel and white pith by slicing down the sides. Then thinly slice the fruit into 1/4 inch rounds.
- Slice shallot and combine with greens: Thinly slice the shallot and toss it together with the mixed baby greens in a bowl.
- Make vinaigrette: Remove and discard the garlic clove from the olive oil. Add red wine vinegar, freshly squeezed lemon juice, lemon zest, salt, and pepper to the olive oil and whisk until well combined.
- Toss greens and shallots: Pour half of the vinaigrette over the greens and shallot mixture and toss gently to coat evenly.
- Assemble salad: On a large serving dish, arrange half of the dressed greens, then layer half of the citrus rounds. Sprinkle half of the feta cheese and pomegranate seeds over the top. Repeat with the remaining ingredients to create a second layer. Drizzle the remaining vinaigrette over the assembled salad before serving.
Notes
- Use a sharp paring knife to carefully remove citrus peel and pith to prevent bitterness.
- Marinating the garlic in olive oil mellows the raw garlic flavor.
- Feel free to substitute other citrus varieties such as blood oranges or lemons for variety.
- For a vegan option, omit feta or substitute with a plant-based cheese.
- This salad is best served fresh to maintain the texture and brightness of ingredients.
