Citrus Pomegranate Feta Salad (Printable)

Juicy citrus, pomegranate seeds, avocado and feta on arugula with a honey-lemon dressing.

# What You’ll Need:

→ Citrus Fruits

01 - 2 large oranges, peeled and sliced into rounds
02 - 2 medium pink grapefruits, peeled and sliced into rounds
03 - 1 small blood orange, peeled and sliced (optional)

→ Vegetables & Fruit

04 - 1 ripe avocado, halved, pitted, peeled, and sliced
05 - ½ cup pomegranate arils
06 - ¼ small red onion, thinly sliced into half-moons
07 - 2 cups baby arugula or mixed salad greens

→ Dairy

08 - ½ cup feta cheese, crumbled

→ Dressing

09 - 3 tbsp extra virgin olive oil
10 - 1 tbsp fresh lemon juice
11 - 1 tsp honey or maple syrup
12 - ½ tsp sea salt
13 - ¼ tsp freshly ground black pepper

→ Garnish

14 - 2 tbsp fresh mint leaves, torn (optional)

# Directions:

01 - In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, honey or maple syrup, sea salt, and freshly ground black pepper until fully emulsified. Set aside.
02 - Layer the orange, pink grapefruit, and blood orange slices across a large serving platter or shallow bowl, alternating colors for visual appeal.
03 - Scatter the baby arugula or mixed salad greens over the citrus slices. Distribute the thinly sliced red onion evenly across the top.
04 - Arrange the avocado slices among the citrus and greens. Sprinkle the pomegranate arils generously over the entire platter.
05 - Drizzle the prepared dressing evenly over the salad, ensuring all components are lightly coated.
06 - Crumble the feta cheese over the top of the salad. Garnish with torn fresh mint leaves if desired. Serve immediately for the best texture and flavor.

# Expert Suggestions:

01 -
  • Zero cooking means you can throw this together while your guests are literally walking through the door, and it still looks like a magazine cover.
  • The combination of sweet citrus, salty feta, and creamy avocado hits every flavor note you could want in a single bite.
  • It is naturally vegetarian and gluten free, so you rarely have to worry about dietary restrictions when serving it.
02 -
  • Slice the citrus over a bowl to catch the juices, then pour that liquid into your dressing for an extra layer of flavor you would otherwise lose on the cutting board.
  • Assemble the salad no more than thirty minutes before serving because avocado browns and arugula wilts, turning something gorgeous into something sad.
03 -
  • Roll the citrus fruits firmly on the counter before peeling to release the juices from the segments, making them easier to slice and more fragrant.
  • Crumble the feta with your fingers rather than a knife for irregular pieces that look rustic and distribute salt more interestingly across each serving.

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