Blood oranges, kiwis, and pomegranate arils are nestled on a bed of fresh greens, and topped with a sprinkle of feta and a zippy lemon dressing. This salad will chase the winter blues away with its bright colors and bold flavors!
Who knew so much gorgeous produce was in season right now? Kiwis, and blood oranges, and pomegranates, oh my! Winter citrus is one of my favorite things to incorporate into new recipes, and gorgeous blood oranges shine in this salad!
It’s is so easy to throw together, too – perfect for entertaining on short notice, a quick lunch, or an elegant looking side for your dinner. Bonus – the ingredient list is short and customizable!
Blood Orange Salad Ingredients:
- Blood oranges
- Avocado (optional)
- Feta cheese – If you don’t like feta, goat cheese would be yummy too.
- Fresh mixed greens – I used spring greens, but things like arugula or spinach work well too!
- Zippy lemon vinaigrette – This is a quick and easy homemade dressing!
How to make easy salad dressing:
Homemade salad dressing may sound fancy, and a vinaigrette definitely sounds fancy, but making this isn’t a chore in the slightest! Simply add all your ingredients (most of which you likely have on hand already) to a mason jar, secure the lid, and shake until well combined. That’s all there is to it! If you have dressing left over, add it to other recipes to brighten them up. Use it to marinate chicken, or toss it on another salad later in the week.
This is also the one part of the recipe that can be made ahead – salads aren’t great when made ahead, but the dressing can be kept in the fridge for up to 2 weeks.
How to peel oranges and kiwis:
Peeling your oranges and kiwis and slicing them into rounds makes for a gorgeous salad. This task used to feel daunting to me, but having a high-quality, sharp knife makes all the difference. Use a paring or peeling knife to peel your oranges and kiwis, then slice them into rounds.
How to build a gorgeous salad:
Once your dressing is ready and your fruits are prepped, assemble the salad. Begin with the fresh greens – I like a spring mix. Then, layer on your blood oranges kiwis, and avocado slices. Sprinkle on the pomegranate arils and feta cheese, and drizzle on the dressing last!
I hope this cheery salad brightens your day! Happy eating.
Did you make this recipe? Snap a photo and leave a comment!
Be sure to follow bluebowlrecipes on instagram and tag @bluebowlrecipes with your photo – I’d love to see what you make! And, be sure to leave a comment + rating below if you make this recipe.
Blood Orange, Kiwi, and Pomegranate Salad with Feta and Zippy Lemon Vinaigrette
For the Zippy Lemon Dressing
- 3 tbsp olive oil
- 1/4 cup + 2 tbsp white wine vinegar
- 1 tbsp dijon mustard
- 3 tbsp maple syrup
- zest of half a lemon
- 3 tbsp lemon juice
- 1 tbsp water
- 4 cloves minced garlic
- pinch of salt + pepper
For the Salad
- 4 large blood oranges
- 4 kiwis
- 1 large pomegranate Or a small container of arils
- 1 large avocado optional
- A 5 ounce container fresh spring greens
- 1/2 cup feta cheese
- Make the Dressing: Add all dressing ingredients to a mason jar. Secure the lid and shake for a minute or so, until everything is well combined. This can be made up to 1 week ahead and kept in the fridge.
- Prep the Fruit: Use a sharp paring or peeling knife to peel the blood oranges and kiwis, then slice them into rounds. Slice your avocado, if using. Cut your pomegranate in half and place it upside down in a bowl. Whack the back of it with a wooden spoon to knock the arils out. (Or, just buy a container of the arils for ease.)
- Assemble the Salad: Rinse and pat your greens dry. Add them to your serving platter or bowl, then layer the orange, kiwi, and avocado slices on top. Sprinkle on the pomegranate arils and feta. Toss with the dressing (or leave it on the side so people can dress their own portions) when ready to serve.
- Serve + Store: Serve the salad fresh and enjoy! I don't recommend assembling this salad ahead of time. But, there are a few things you can prep ahead (see below).
- Make-Ahead Tips: The oranges and kiwis can be peeled a few hours in advance and kept in an air-tight container in the fridge. The dressing can be made up to a week ahead. Leftover dressing keeps in the fridge for up to two weeks total.
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