There’s something about winter’s bounty of vibrant citrus that brings sunshine to even the chilliest days. When paired with sweet-tart pomegranate, creamy feta, and a tangy dressing, you’ll have a salad that’s as stunning as it is delicious. It’s my go-to for when I want a splash of color on the table but still keep things light and refreshing.
If you need the perfect balance of sweet, salty, and tangy, this Winter Citrus Salad is calling your name!
Why You’ll Love This Recipe
- It’s simple and quick to assemble—ready in just 15 minutes.
- An explosion of flavors: sweet citrus, salty feta, and a burst of juicy pomegranate.
- A versatile dish that works as a light starter, side salad, or even a main course for lunch.
- All the ingredients are nutrient-packed for a fresh and healthy recipe.
Ingredients Breakdown
Essentials
- Citrus: Use a mix of oranges, blood oranges, and grapefruits for a variety of flavors and colors. Any combination works beautifully!
- Pomegranate Arils: These little jewels add crunch and a pop of sweetness. If you’re short on time, you can buy pre-seeded arils from the store.
- Feta Cheese: The creamy, salty flavor balances the bright citrus. Go for block feta for the best flavor and crumble it yourself.
- Baby Arugula: Its peppery bite ties the salad together. Swap for spinach or mixed greens if you prefer.
- Red Onion: Thinly sliced, it adds just the right amount of sharpness.
Pro Tips
- Use a sharp knife to peel your citrus and cut away the pith. This makes the slices look clean and professional.
- Choose ripe, juicy citrus. They should feel heavy for their size—this means they’re packed with juice!
- If you prefer a vegan version, swap the feta for a dairy-free cheese alternative or skip it entirely.
Step-by-Step Instructions
Step 1: Prepare the citrus. Using a sharp knife, slice off the tops and bottoms of the fruit. Stand them upright and carefully cut away the peel and white pith, following the curve of the fruit. Slice into rounds about 1/4-inch thick and remove any seeds.
Step 2: Build the base. Spread the baby arugula or chosen greens onto a large serving platter or bowl.
Step 3: Layer on the citrus. Arrange the sliced citrus rounds on top of the greens, slightly overlapping for a beautiful presentation.
Step 4: Add the toppings. Sprinkle the pomegranate arils, crumbled feta, and thinly sliced red onion across the salad.
Step 5: Make the dressing. In a small jar or bowl, whisk together olive oil, fresh lemon juice, a drizzle of honey or maple syrup, a dash of Dijon mustard, and a pinch of salt and pepper. Taste and adjust seasonings as needed.
Step 6: Drizzle the dressing. Lightly pour the dressing over the salad just before serving or serve it on the side for guests to add as they wish.
Chef’s Tips and Tricks
- Bring everything to room temperature before assembling for the best flavor—the citrus will be juicier and the feta creamier.
- Don’t overdress the salad. A light drizzle is enough to bring everything together without overpowering the fresh flavors.
- If your red onion feels too sharp, soak the slices in cold water for 10 minutes before adding to the salad.
Recipe Variations and Serving Suggestions
- Protein Add-Ins: Top with grilled chicken, shrimp, or pan-seared tofu to turn this into a heartier main dish.
- Nuts: Add toasted almonds, pistachios, or walnuts for extra crunch.
- Herbs: A sprinkle of fresh mint or parsley adds a lovely herbal aroma.
- Pairings: Serve alongside roasted salmon or a creamy risotto for a well-rounded dinner menu.
FAQs
Can I make this salad ahead of time?
You can prepare the citrus, pomegranate, and dressing up to 24 hours in advance. Assemble the salad right before serving to keep the greens fresh.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Note that the greens may wilt slightly after being dressed.
Can I use a pre-made dressing?
Of course! A tangy vinaigrette or a poppy seed dressing works wonderfully if you’re short on time.
Winter Citrus Salad with Pomegranate and Feta Recipe Card
Serves: 4 | Prep Time: 15 minutes
- 3 medium oranges (mix of navel and blood oranges, if available)
- 1 grapefruit
- 2 cups baby arugula
- 1/2 cup pomegranate arils
- 1/4 cup feta cheese, crumbled
- 1/4 red onion, thinly sliced
- For the dressing:
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- Salt and freshly cracked black pepper, to taste
Directions:
- Remove the peel and pith from the citrus and slice into rounds.
- Layer the baby arugula on a serving platter or in a bowl, followed by the citrus slices.
- Sprinkle with pomegranate arils, crumbled feta, and red onion.
- Whisk the dressing ingredients together and drizzle over the salad right before serving.
Enjoy the vibrant, fresh flavors of this Winter Citrus Salad and be sure to share your creations! Tag me on Instagram @TheKitchensAid or use #TheKitchensAid so I can see how you make it your own.
