If you’re craving a salad that bursts with vibrant colors, bright flavors, and a delightful balance of sweet, tangy, and savory, then this Winter Citrus and Pomegranate Salad with Feta Recipe is your new go-to. Imagine the refreshing zing of grapefruit, orange, and tangerine slices mingling with juicy pomegranate seeds and crumbly feta, all kissed by a garlicky lemon vinaigrette. It’s the kind of salad that makes chilly days feel a little warmer and leaves you feeling nourished and joyful after every bite.
Ingredients You’ll Need
Simple, fresh, and thoughtfully combined ingredients are what make this Winter Citrus and Pomegranate Salad with Feta Recipe truly shine. Each element brings its own unique texture and flavor, from the crisp baby greens to the creamy feta and juicy bursts of citrus.
- 3 pieces of citrus fruit (grapefruit, Cara Cara orange, and tangerine): These fruits add a bright, juicy sweetness and a splash of beautiful color.
- 1 shallot: Thinly sliced, it adds a gentle, oniony crunch that complements the citrus.
- 2 ounces mixed baby greens: A tender, leafy base that balances the salad with subtle earthiness.
- 1/3 cup pomegranate seeds: These jewel-like seeds bring bursts of tartness and a fun pop of texture.
- 2 ounces crumbly feta cheese: The salty creaminess here contrasts perfectly with the sweet fruit.
- 3 tablespoons olive oil: The foundation for your dressing, adding smoothness and richness.
- 1 garlic clove: Used to infuse the olive oil for depth and a mild kick of flavor.
- 1 tablespoon freshly squeezed lemon juice: Adds bright acidity to brighten the dressing.
- 1 teaspoon lemon zest: For extra citrus aroma and flavor in the vinaigrette.
- 1 teaspoon red wine vinegar: Gives the dressing a subtle tangy complexity.
- Pinch of salt and pepper: To season and balance all the flavors perfectly.
How to Make Winter Citrus and Pomegranate Salad with Feta Recipe
Step 1: Infuse the Olive Oil with Garlic
Start by crushing the garlic clove lightly, then peel it and add it to the olive oil. Let it sit for about 10 minutes to infuse the oil with a gentle, aromatic garlic flavor. This step sets the stage for a deliciously fragrant dressing that will tie all the flavors together.
Step 2: Prepare the Citrus Fruit
Trim off both ends of each citrus fruit, then carefully remove the peel and pith by running a paring knife down the sides. Slice the peeled fruit into 1/4 inch rounds. This technique ensures you get those vibrant, juicy slices without any bitterness, making the salad both visually appealing and flavorful.
Step 3: Slice the Shallot and Toss Greens
Take the shallot and slice it very thinly to avoid overwhelming sharpness. Toss these delicate slices with the mixed baby greens to create a lovely base layer with a touch of mild onion flavor, adding subtle complexity to each bite.
Step 4: Whisk Together the Vinaigrette
Remove the garlic clove from the olive oil and discard it. Into the infused oil, whisk in the red wine vinegar, freshly squeezed lemon juice, lemon zest, and a pinch of salt and pepper. The dressing should taste bright, tangy, and a little savory, perfectly complementing the salad’s fresh ingredients.
Step 5: Dress the Greens and Shallots
Pour half of the vinaigrette over the greens and shallot mixture, tossing gently to coat the leaves evenly. This ensures every bite will have a whisper of dressing without becoming soggy, keeping the salad fresh and vibrant.
Step 6: Layer and Assemble the Salad
On a large serving plate, spread half the dressed greens and shallots evenly. Next, layer half of the citrus rounds, then sprinkle half of the pomegranate seeds and feta cheese over the top. Repeat this layering one more time with the remaining ingredients and finish by drizzling the rest of the vinaigrette on top just before serving. This layered presentation not only looks stunning but also allows each flavor to shine throughout.
How to Serve Winter Citrus and Pomegranate Salad with Feta Recipe
Garnishes
Elevate your salad by adding a sprinkle of fresh herbs like mint or basil for a bright herbal note or a few toasted nuts such as walnuts or pistachios for a crunchy contrast. These touches bring out the salad’s profile and add interesting textures that keep things exciting.
Side Dishes
This Winter Citrus and Pomegranate Salad with Feta Recipe pairs beautifully with a variety of mains. Try serving it alongside grilled chicken, roasted salmon, or even a warm grain bowl. The fresh, zesty flavors of the salad balance richer dishes wonderfully, making it a great complement to many meals.
Creative Ways to Present
For a fun twist, try serving this salad in individual glass bowls or mason jars layered similarly to the platter version. You can also stuff the salad into pita pockets or wrap it inside a flatbread for a portable and colorful lunch option. Presentation is part of the joy!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad in an airtight container in the refrigerator. To keep it fresh, it’s best to keep the dressing separate and toss just before serving to avoid soggy greens.
Freezing
Since this salad is made of fresh, delicate ingredients, freezing is not recommended. The citrus segments, greens, and feta don’t hold up well to freezing and thawing, which can compromise texture and flavor.
Reheating
This salad is served cold or at room temperature, so reheating is unnecessary. Just gently toss it again with fresh dressing if it’s been refrigerated, and it’s ready to enjoy.
FAQs
Can I use other citrus fruits in this salad?
Absolutely! Feel free to experiment with blood oranges, regular oranges, or even kumquats. The mix you choose will add different layers of sweetness and tartness, so personalize it to your taste.
Is feta cheese essential for this recipe?
While feta adds a wonderful salty creaminess, you can substitute it with goat cheese or ricotta salata if you prefer. Each cheese will bring a slightly different texture and flavor but still complement the salad beautifully.
Can I make the vinaigrette ahead of time?
Yes, the vinaigrette can be made a day or two in advance and stored in the fridge. Just be sure to whisk it well before using as the ingredients may separate.
What if I don’t have pomegranate seeds?
If pomegranate seeds are hard to find, you can substitute with dried cranberries or fresh red grapes for a similar burst of sweetness and color.
How long will this salad keep once assembled?
For the best texture and flavor, it’s ideal to enjoy the salad shortly after assembling, but it can be kept refrigerated for up to 24 hours if necessary. Keep the dressing separate if possible to prevent greens from wilting.
Final Thoughts
This Winter Citrus and Pomegranate Salad with Feta Recipe is a celebration of fresh, bright flavors and textures that come together effortlessly. It’s the perfect dish to brighten up your table during the colder months or add a splash of color to any meal. Once you try it, I bet you’ll find yourself reaching for these ingredients again and again—there’s just something incredibly joyful about this salad that feels like a little burst of sunshine in every forkful.
Print
Winter Citrus and Pomegranate Salad with Feta Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and vibrant Winter Salad featuring a mix of citrus fruits, baby greens, pomegranate seeds, and crumbly feta cheese, tossed in a zesty lemon and red wine vinegar vinaigrette infused with garlic and shallots. Perfect for a light, healthy meal or a colorful side dish during the colder months.
Ingredients
Citrus and Salad Ingredients
- 3 pieces of citrus fruit (grapefruit, Cara Cara orange, and tangerine)
- 1 shallot
- 2 ounces mixed baby greens
- 1/3 cup pomegranate seeds
- 2 ounces crumbly feta cheese
Vinaigrette Ingredients
- 3 tablespoons olive oil
- 1 garlic clove
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon red wine vinegar
- Pinch of salt and pepper
Instructions
- Infuse Olive Oil: Crush the garlic clove, remove the skin, and place it into the olive oil. Allow the garlic to marinate in the oil for 10 minutes to infuse flavor.
- Prepare Citrus: Slice off both ends of each citrus fruit. Use a paring knife to carefully remove the peel and pith by running the knife along the sides. Then cut the peeled fruit into 1/4 inch thick rounds.
- Slice Shallot and Toss Greens: Thinly slice the shallot and toss it together with the mixed baby greens to combine.
- Make Vinaigrette: Remove and discard the garlic clove from the olive oil. To the oil, add red wine vinegar, lemon juice, lemon zest, salt, and pepper. Whisk together thoroughly to create the vinaigrette.
- Toss Greens with Vinaigrette: Mix the greens and shallots with half of the prepared vinaigrette, ensuring everything is evenly coated.
- Assemble Salad: Arrange half of the dressed greens on a large serving dish. Layer half of the citrus slices on top, followed by half the feta cheese and pomegranate seeds. Repeat with the remaining greens, citrus, feta, and pomegranate seeds to create a second layer.
- Finish and Serve: Drizzle the remaining vinaigrette over the top of the salad layers before serving for added flavor.
Notes
- Use a variety of citrus fruits for vibrant color and a mix of sweet and tangy flavors.
- Make sure to thinly slice the shallot for a milder onion flavor that complements the salad.
- The vinaigrette can be adjusted with more lemon juice or vinegar according to taste preferences.
- This salad is best served fresh to maintain the crispness of the greens and citrus.
- For extra crunch, consider adding toasted nuts such as walnuts or almonds.
