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!
Servings 4 servings
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.