Description
A refreshing and vibrant Pomegranate Mandarin Salad featuring crisp romaine lettuce, creamy avocado, juicy mandarin oranges, tangy feta cheese, and crunchy toasted pecans, all brought together with a zesty homemade lemon vinaigrette. This salad is perfect for a light lunch or as a colorful side dish.
Ingredients
Scale
Salad 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)
Vinaigrette Ingredients
- 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
- Prepare the serving arrangement: Place 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.
- Assemble the salad: 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. Finish by sprinkling crumbled feta cheese and toasted pecans on top.
- Make the vinaigrette: 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.
- Serve: Pour the vinaigrette into the small bowl placed 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.
Notes
- To toast pecans, heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
- For a nuttier flavor, consider adding some toasted walnuts or almonds as a substitute for pecans.
- Make the vinaigrette ahead of time and refrigerate to enhance flavors, but add avocado just before serving to prevent browning.
- For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
- Use freshly squeezed lemon juice for the best flavor in the vinaigrette.
- The salad is best served immediately after dressing to maintain freshness and texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: pomegranate salad, mandarin orange salad, avocado salad, feta cheese salad, healthy salad, fresh salad, easy salad recipe, gluten free salad
