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
Scale
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.
