As the holidays come to and end, and the new year begins, I am always looking for a great few salads to add to my dinner rotations. Especially after all the parties and get togethers filled with so many delicious foods and amazing drinks.
This salad comes together really quick and would be perfect paired with some grilled meat or even just as the main meal.
Planning a holiday party? This is a perfect addition to any menu you have planned.
POMEGRANATE ORANGE SALAD
- 7-8 cups chopped lettuce, arugula would also be great
- 3 regular oranges
- 3/4 cup pomegranate seeds
- 1 avocado, chopped
- 1/2 cup crumbled feta cheese
- 1/3 cup sliced almonds
- Juice from 1 large orange (~4 tablespoons)
- 3/4 – 1 teaspoon orange zest
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- Scant 1/4 teaspoon
- 1/4 cup olive oil
- Pinch of ground pepper
- Pinch cayenne pepper, optional
- Chop the lettuce, wash, and dry.
- Slice the peels off of the oranges and then cut into slices or smaller pieces. You can substitute clementines, but will need to increase the amount. Alternatively mandarin oranges can be used.
- Remove the peel and pit of the avocado. Squeeze some fresh lemon or lime juice over the chopped avocado to keep it from browning.
- Toss the lettuce, oranges, pomegranate seeds, and avocado.
- In a small skillet over medium-low heat place the almonds. Stir constantly for a few minutes until lightly toasted. This is optional, but adds so much flavor.
- In a blender or food processor, blend all of the dressing ingredients together. The dressing will be runny, but it adheres to the lettuce really well! Increase the flavorings to personal preference – this may be a little more orange or perhaps some more honey…etc.
- If you are eating the salad right away, toss it with the dressing, toasted almonds, and feta cheese.
- If you are eating it later, store the dressing separately and toss right before eating. If the dressing is added too early it tends to get soggy and not taste so well. Add the almonds and feta with the dressing.
- The cayenne pepper is optional, but a fun kick — you can increase the amount if desired.
Pick-a-Pepper is a grassroots farm-to-table web platform, connecting local farmers, gardeners and food artisans with local consumers, restaurants and institutions. Know of a local farmer in your area not on our vendor list? Let them know about us! It’s totally FREE for them to join and advertise.
Interested in being a guest blogger? Contact us for more information. We are always looking for new content that can be shared with our readers.
- Oven Roasted Tomato and Pepper Salsa
- Can your own enchilada sauce! Plus a sweet potato black bean enchilada recipe.
- A Leafy Plate
- What To Do When The Milk Turns Sour
- Grasse River B Ranch