Dessert

Pomegranate Mandarin Salad with Avocado and Feta Recipe

Name: Pomegranate Mandarin Salad with Avocado and Feta Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 4 cups romaine lettuce (or other crisp mixed greens); 1 medium long English cucumber (thinly sliced); 1 medium avocado (peeled, pitted and sliced); 2 mandarin oranges (peeled and sectioned, pith removed); 1/2 cup pomegranate arils; 1/2 cup feta cheese (crumbled); 1/3 cup pecans (toasted); 1/2 cup extra virgin olive oil; 3 tablespoons freshly squeezed lemon juice; 2 tablespoons white wine vinegar (or Champagne vinegar); 1 small shallot (finely minced); 1 teaspoon Dijon mustard; 1 teaspoon honey; 1/2 teaspoon sea salt; 1/2 teaspoon black pepper

ByNaomi Fletcher January 6, 2026January 6, 2026

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Introduction

This Pomegranate Mandarin Salad with Avocado and Feta is a fresh, vibrant dish perfect for a light lunch or a colorful side. Combining crisp greens, sweet citrus, creamy avocado, and tangy feta, it’s balanced with a zesty homemade vinaigrette. Ready in just 20 minutes, it’s both easy and impressive.

A white bowl filled with a colorful salad arranged in a circular wreath shape on a white marbled surface. The salad base is fresh green spinach leaves forming the outermost layer. Inside the spinach, there are bright red pomegranate seeds on one side, thinly sliced green avocado fanned out on the opposite side, and sections of orange segments placed next to the avocado. Slices of cucumber form another inner ring, topped with small white crumbles of cheese and whole pecans evenly spaced throughout. In the center of the bowl is a small white dish filled with a smooth pale yellow dressing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups romaine lettuce (or other crisp mixed greens)
1 medium long English cucumber (thinly sliced)
1 medium avocado (peeled, pitted, and sliced)
2 mandarin oranges (peeled and sectioned, pith removed)
1/2 cup pomegranate arils
1/2 cup feta cheese (crumbled)
1/3 cup pecans (toasted)
1/2 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons white wine vinegar (or Champagne vinegar)
1 small shallot (finely minced)
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Instructions

Step 1: Prepare the serving arrangement by placing a small bowl for the vinaigrette in the center of a larger round shallow bowl or platter to create a wreath shape for the salad.
Step 2: Arrange bite-sized pieces of romaine lettuce or your choice of mixed greens evenly around the small bowl. Distribute the sliced cucumber, avocado, mandarin orange sections, and pomegranate arils over the greens. Sprinkle the crumbled feta cheese and toasted pecans on top.
Step 3: In a separate bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, white wine vinegar, finely minced shallot, Dijon mustard, honey, sea salt, and black pepper until well combined and emulsified.
Step 4: Pour the vinaigrette into the small bowl in the center of the serving platter. Just before serving, drizzle the vinaigrette over the salad to evenly coat the ingredients. Toss gently if desired and enjoy.

Tips & Variations

Toast the pecans lightly in a dry skillet to enhance their flavor and crunch.
For extra brightness, add a sprinkle of fresh mint or basil leaves.
Swap out pecans for walnuts or almonds if preferred.
Use blood oranges or regular oranges instead of mandarins for a different citrus note.

Storage

Store any leftover salad components separately, especially the avocado slices, to prevent browning. Keep the vinaigrette refrigerated in a sealed container for up to 3 days. Assemble the salad just before serving for the freshest taste and texture.

How to Serve

A white round plate on a white marbled surface holds a fresh, colorful salad arranged in a circular pattern. The bottom layer is fresh green spinach leaves forming a base ring. Inside this, there are alternating sections of pomegranate seeds in deep red, bright orange mandarin slices, and light green cucumber slices topped with creamy white goat cheese. Thin slices of avocado in soft green form a curved row between the toppings. Whole pecans are scattered evenly on top, adding texture and brown color contrast. In the center, a small white bowl contains a smooth yellow dressing. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

To maintain freshness, prepare and refrigerate the vinaigrette separately and keep the salad ingredients fresh. Assemble and dress the salad just before serving to prevent the greens and avocado from wilting or browning.