Valencia Orange Pomegranate Salad
Recipe Date:
August 18, 2023
Serving Size:
6
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Be sure to use Valencia Orange olive oil and Pomegranate vinegar as the main ingredients for your dressing.
Ingredients
- 3 cups Baby arugula (heaping)
- 3 cups baby spinach leaves (heaping)
- 2 oranges (we love blood oranges too!)
- 1 cup pomegranate seeds
- 1/4 cup red onion, thinly sliced
- 1/3 cup walnuts (we love them toasted)
- 1 avocado, peeled seeded and chopped
- 1/2 cup feta
- DRESSING
- 2 tbsps Valencia Orange olive oil (we also use Cara Cara Orange olive oil and Pink Grapefruit olive oil)
- 2 tbsps honey
- 1 tbsp apple cider vinegar
- 2 green onion, minced
- juice from 1 medium size orange
- salt and freshly ground black pepper, to tase
Directions
- Add all the salad dressing ingredients to a blender and pulse until smooth. Taste and adjust as needed—more vinegar, orange, or honey, depending on your preference.
- Refrigerate until ready to use. This may be made a few days in advance.
- Meanwhile, prepare the salad ingredients.
- To slice the oranges, cut a slice off the top and bottom of each orange to expose the flesh.
- Place the oranges upright on your cutting board and, following the contour of the orange, slice the peel off to expose the flesh. Then cut the sections of the orange into slices.
- Rinse and pat dry the lettuce and add it to a large mixing bowl.
- Drizzle the chopped avocado with lemon juice to keep it from browning.
- Add remaining ingredients and gently toss to combine.
- Drizzle the desired amount of dressing on top and toss to coat evenly. Serve immediately
