Valencia Orange Pomegranate Salad
This Valencia Orange Pomegranate Salad is layered with sweet pomegranate arils, avocados, fresh oranges, thinly sliced onions, toasted walnuts and feta cheese.
Ingredients
Salad Ingredients
- 3 cup baby arugula (heaping)
- 3 cup 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 Ingredients
- 2 tbsp Trattore Farms Valencia Orange Olive Oil (or Cara Cara or Pink Grapefruit Olive Oils)
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 2 green onion, minced
- juice from 1 medium orange
- salt and freshly-ground black pepper, to taste
Instructions
Prep the Dressing!
- 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.Â
- Refrigerate until ready to use. This may be made a few days in advance.
Prep the Salad!
- 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