Description
A refreshing and vibrant Citrus Pomegranate Salad featuring a mix of grapefruit, Cara Cara orange, and tangerine, paired with baby greens, tangy feta cheese, and a zesty garlic-lemon vinaigrette. Perfect as a light appetizer or side dish for any meal.
Ingredients
Scale
Fruits and Vegetables
- 3 pieces of citrus fruit (grapefruit, Cara Cara orange, tangerine)
- 1 shallot
- 2 ounces mixed baby greens
- 1/3 cup pomegranate seeds
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove
Dairy
- 2 ounces crumbly feta cheese
Oils and Vinegars
- 3 tablespoons olive oil
- 1 teaspoon red wine vinegar
Seasonings
- Pinch of salt
- Pinch of pepper
Instructions
- Marinate Garlic: Crush the garlic clove and remove its skin, then place it in a small bowl with the olive oil. Allow it to marinate for 10 minutes to infuse the oil with garlic flavor.
- Prepare Citrus: Cut off both ends of each citrus fruit. Using a paring knife, run it along the sides to remove the peel and all the white pith. Slice the peeled citrus fruits into 1/4 inch rounds.
- Sauté Shallot and Greens: Thinly slice the shallot and toss together with the mixed baby greens in a bowl.
- Make Vinaigrette: Remove and discard the garlic clove from the olive oil. Add the red wine vinegar, fresh lemon juice, lemon zest, and a pinch of salt and pepper. Whisk everything together to create a smooth vinaigrette.
- Toss Greens: Toss the mixed baby greens and sliced shallots with half of the vinaigrette so they are lightly coated with flavor.
- Assemble Salad: On a large serving dish, layer half of the dressed greens, then half of the citrus slices. Sprinkle half of the feta cheese and pomegranate seeds on top. Repeat with the remaining greens, citrus, feta, and pomegranate seeds as a second layer. Drizzle with the remaining vinaigrette before serving.
Notes
- For best flavor, use a variety of colorful citrus fruits like grapefruit, Cara Cara oranges, and tangerines.
- Make sure to remove all the white pith from the citrus to avoid bitterness.
- The garlic-infused olive oil adds a smooth, subtle garlic flavor—do not reuse the garlic clove after marinating.
- Serve immediately to enjoy the fresh and crisp textures, or refrigerate the vinaigrette separately if making in advance.
- This salad pairs well with grilled chicken or fish for a light meal.
