Pomegranate Mandarin Salad with Avocado and Feta Recipe
A refreshing and vibrant Pomegranate Mandarin Salad featuring crisp romaine lettuce, creamy avocado, juicy mandarin oranges, tangy feta cheese, and toasted pecans, all served with a zesty lemon and white wine vinegar vinaigrette. Perfect as a light lunch or a colorful side dish.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
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
- You can substitute romaine with any crisp mixed greens of your choice for a different texture and flavor.
- Toast pecans on a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to avoid burning.
- For a vegan version, replace feta cheese with a plant-based cheese alternative or omit it completely.
- To save time, prepare the vinaigrette ahead and store refrigerated for up to 2 days. Whisk again before serving.
- Adjust honey quantity to taste if you prefer a sweeter or more tangy dressing.
Keywords: pomegranate salad, mandarin salad, avocado salad, feta cheese salad, healthy salad, vegetarian salad, summer salad
