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

Introduction

This Pomegranate Mandarin Salad with Avocado and Feta is a vibrant, refreshing dish perfect for any season. Combining crisp greens with juicy citrus, creamy avocado, and tangy feta, it offers a delightful mix of textures and flavors. A light, homemade vinaigrette ties everything together beautifully.

A white bowl holds a wreath-shaped salad with three main layers. The bottom layer is made of fresh, green leafy lettuce spread evenly around the bowl. On top of the lettuce, there are slices of light green avocado and pale green cucumber, bright orange mandarin slices, and dark brown pecan nuts placed all around. The top layer consists of small, red pomegranate seeds and white crumbled cheese scattered over the other ingredients. In the center of the bowl, there is a small white bowl filled with smooth, yellow salad dressing. The whole dish is set on a white marbled surface. 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: Place a small bowl for the vinaigrette in the center of a larger round shallow bowl or platter to create a wreath shape with the salad.

Step 2: Arrange bite-sized pieces of romaine or other greens around the small bowl. Layer the cucumber slices, avocado, mandarin sections, and pomegranate arils on top, finishing with crumbled feta cheese and toasted pecans.

Step 3: In a separate bowl, whisk together olive oil, lemon juice, white wine vinegar, minced shallot, Dijon mustard, honey, sea salt, and black pepper to make the vinaigrette.

Step 4: Pour the vinaigrette into the small bowl in the center of the serving dish. Just before serving, drizzle the vinaigrette over the salad or allow guests to add it themselves.

Tips & Variations

Toast pecans gently in a dry skillet over medium heat for 3–5 minutes until fragrant to enhance their flavor.

Try substituting goat cheese for feta for a creamier texture and slightly different tang.

For added crunch, sprinkle with thinly sliced red onion or radishes.

This salad pairs well with grilled chicken or shrimp for a complete meal.

FAQs

Can I prepare this salad in advance?

You can prepare the ingredients ahead of time, but it’s best to assemble and dress the salad just before serving to keep the greens crisp and the avocado fresh.

What can I use if I don’t have pomegranate arils?

If pomegranate arils are unavailable, you can substitute with dried cranberries or fresh red grapes for a similar burst of sweetness and color.