• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Recipes
    • Breakfast
    • Lunch & Dinner
    • Desserts & Baking
  • About Me
  • Contact
  • Work with Me
  • Cookbook

Home » Recipes » Diet

blood orange, kiwi, and pomegranate salad with feta and zippy lemon vinaigrette

February 9, 2022 Leave a Comment

Jump to Recipe - Print Recipe

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!

A platter of the colorful salad on a light pink surface, with glasses of wine. this recipe

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
  • Kiwis
  • Pomegranates
  • 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!

A close-up of slices of kiwi and blood oranges in the salad.

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.

A platter of the colorful blood orange salad with a small bowl of pomegranate arils nearby.

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!

A close-up of the platter of colorful salad.

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.

A platter of the colorful salad on a light surface, with glasses of wine.

Blood Orange, Kiwi, and Pomegranate Salad with Feta and Zippy Lemon Vinaigrette

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 it's bright colors and bold flavors!
No ratings yet
Print Pin Rate
Course: Salad
Cuisine: Healthy Food
Keyword: Easy Salad Recipes, Healthy Recipes, Side Dish
Prep Time: 15 minutes
Servings: 4 servings
Author: Stephanie Simmons

Ingredients

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

Instructions

  • 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.
The One-Bowl Baker

Order my new book:

The One-Bowl Baker

today!

One-Bowl recipes for incredible cookies, brownies, cakes, and breads made easy enough for anyone to bake!

Order Now:

Walmart // Amazon // Barnes & Noble // Target // Booksamillion // Bookshop // Indie Bound // Book Depository

Get the Bonus e-Book!

Share
Pin46
Tweet
Share
46 Shares

More Diet

  • healthy homemade peanut butter cups
  • raspberry sorbet champagne floats
  • shaved brussels sprouts and wild rice salad with white wine maple vinaigrette
  • easiest gingerbread french toast

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi. I’m Stephanie

I’m a Mom & Grandma-taught cook + baker, and I’m excited to share my love of all things food with you!

Learn more

Order my new book

One-Bowl recipes for incredible cookies, brownies, cakes, and breads made easy enough for anyone to bake!

Order now

Reader Faves

A stack of fudgy brownies with crackly tops and a dusting of powdered sugar.

best-ever 5 ingredient brownies

A straight on view of a slice of banana cake topped with maple cream cheese frosting.

gluten-free banana cake with maple cream cheese frosting

creamy chicken wild rice soup

Monster cookies on a light surface, with a bowl of peanut butter and glasses of milk.

jumbo bakery-style monster cookies

maple bacon cupcakes with brown butter frosting and candied bacon

perfect breakfast quiche

Seasonal Picks

A stack of broken open cookies, showing their gooey insides with chocolate puddles.

jumbo bakery-style chocolate chip cookies

White chocolate drizzled lemon blueberry sugar cookies on a blue surface.

blueberry lemon thumbprint cookies

A close-up of the drop biscuits in a serving tray, brushed with melted butter and sprinkled with sea salt and parsley.

drop biscuits with cheddar and gruyere cheese

Slices of the crumb cake on a cooling rack with lemons and raspberries scattered around.

one-bowl raspberry lemon crumb cake

key lime pie bars with macadamia nut crust

A close-up of a stack of french toast topped with whipped cream, berries, and maple syrup.

restaurant-level stuffed french toast

Subscribe for recipes

Footer

  • Privacy Policy
Blog Meets Brand

© 2023 Blue Bowl Recipes. All Rights Reserved.