Citrus Ruby Salad

Bursting with vibrant flavors and textures, this Orange Pomegranate Salad is a true showstopper. It masterfully combines the sweetness of clementines, the juicy pop of pomegranate arils, the satisfying crunch of homemade candied almonds, the creamy richness of avocado, and the tangy bite of feta cheese, all perfectly unified by a delicious and zesty citrus vinaigrette. This salad is not just a dish; it’s an experience that awakens the senses and brings a refreshing balance to any meal.

While exceptionally versatile, this salad truly shines as a light, refreshing accompaniment to heartier main dishes, offering a brilliant contrast. Imagine it alongside a comforting Shepherd’s Pie, a flavorful Creamy Chicken Enchilada Chili, or a classic Spaghetti Bolognese. Its bright notes cut through richness, leaving your palate refreshed and ready for more.

Orange Pomegranate Salad: A Festive and Refreshing Choice

There’s something truly magical about a salad that feels both indulgent and incredibly light, especially during seasons often dominated by heavier, more traditional fare. This Orange Pomegranate Salad perfectly embodies that balance. It’s designed to be a delightful counterpoint to rich holiday side dishes, transforming your plate into a symphony of flavors and textures.

Think about your typical holiday feast: mounds of fluffy mashed potatoes, warm dinner rolls, and savory Thanksgiving dressing. While these are undoubtedly delicious and comforting, it’s always a welcome addition to have a vibrant, lighter dish that helps balance the richness. This salad delivers precisely that—a burst of freshness that cleanses the palate and adds a beautiful splash of color to your spread.

Our Orange Pomegranate Salad isn’t just a side dish; it’s a celebration of seasonal ingredients. Packed with ripe, in-season fruit like juicy clementines and ruby-red pomegranates, it brings a delightful tang and sweetness. The crisp mixed greens provide a refreshing base, while the creamy avocado and salty feta add depth and complexity. And let’s not forget the star crunch: those irresistible candied almonds that elevate the entire experience.

Whether you’re hosting a grand holiday dinner, planning a festive brunch, or simply craving a taste of winter’s bounty, this salad is an excellent choice. Its visually appealing presentation and exciting flavor profile make it a memorable addition to any table, proving that a healthy side can also be incredibly satisfying and luxurious.

The Irresistible Crunch: Candied Almonds

One of the standout elements of this Orange Pomegranate Salad is undoubtedly the addition of candied almonds. They introduce a delightful sweetness and a satisfying crunch that elevates the texture profile of the entire dish. While you can opt for the convenience of store-bought alternatives, crafting your own quick stovetop candied almonds adds a personalized touch and an incredible depth of flavor that’s hard to beat. If you’re short on time, a bag of high-quality honey-roasted almonds works wonderfully as a shortcut.

Here’s how to make your own perfect candied almonds in minutes:

1. **Prepare Your Pan:** Take a large, dry skillet and place it over medium heat on your stovetop.
2. **Combine Ingredients:** Add 1 cup of sliced almonds and 1/4 cup plus 2 tablespoons of white granulated sugar to the skillet.
3. **Constant Stirring is Key:** Begin to cook, stirring the almonds and sugar constantly with a wooden spoon or spatula. This continuous motion is crucial to prevent burning and ensure even coating.
4. **Watch the Transformation:** In about 3-4 minutes, you’ll notice the sugar beginning to melt. It will first become a sticky liquid, then gradually adhere to the almonds, coating them beautifully.
5. **Remove from Heat:** As soon as the sugar starts turning liquid-y and coating the almonds, immediately remove the skillet from the heat. The residual heat in the pan will continue the process, so keep stirring until the almonds are thoroughly coated and the sugar begins to crystallize around them. This quick action is vital to achieve that perfect candy shell without burning.
6. **Cool and Separate:** Quickly spread the hot candied almonds onto a sheet of parchment paper laid out on a baking sheet. Allow them to cool completely. As they cool, the sugar will harden, creating a crisp, sweet coating.
7. **Break Apart and Enjoy:** Once fully hardened, gently break the almonds apart into individual pieces if they’ve clumped together. These perfectly candied almonds are now ready to be added to your Orange Pomegranate Salad, providing that coveted sweet crunch that makes this salad truly special.

Smart Shortcuts for a Speedy Orange Pomegranate Salad

Life can get busy, especially around the holidays. If you’re looking to whip up this delicious Orange Pomegranate Salad without spending too much time in the kitchen, there are several smart shortcuts you can employ:

• **Almonds in a Flash:** Instead of candying your own almonds, simply use **store-bought honey-roasted almonds**. They provide a similar sweet crunch and save you valuable prep time. You can often find them in the snack aisle or bulk section of most grocery stores.
• **Mandarin Orange Magic:** Peeling and segmenting fresh clementines can be a bit time-consuming. To significantly speed things up, opt for **canned mandarin oranges**. Just be sure to drain them thoroughly before adding them to your salad to avoid excess liquid. This is also an excellent option when fresh clementines are out of season or difficult to find.
• **Pomegranate Perfection Made Easy:** De-seeding a fresh pomegranate can be a fun but messy endeavor. For a no-fuss approach, look for **pre-seeded pomegranate arils** in the produce section of your grocery store. These little cups of ruby-red jewels are ready to use and save a lot of effort.

Mastering the Make-Ahead: Prepare Your Salad Components in Advance

Preparing for a big holiday meal like Thanksgiving or Christmas dinner can be a whirlwind. This Orange Pomegranate Salad, while best assembled fresh, offers fantastic make-ahead potential for its individual components, allowing you to minimize last-minute stress and enjoy the festivities. Here’s how to prep ahead for effortless assembly:

1. **Fruit Preparation:** Start by preparing your fruit. Carefully peel and segment the clementines, ensuring all white pith is removed for the best texture and flavor. Store the segmented clementines in a well-sealed airtight container in the refrigerator. For the pomegranate, you can either cut and de-seed it yourself or use store-bought arils. Store these beautiful ruby-red seeds in a separate airtight container or bag in the fridge. Both fruits can be prepped 1-2 days in advance.
2. **Dressing Done Early:** The citrus vinaigrette is another ideal candidate for advance preparation. Simply combine all the dressing ingredients (excluding the poppy seeds, if using) in a blender or food processor. Give it a quick pulse until well blended and emulsified. Taste and adjust the seasonings to your preference – perhaps a little more honey for sweetness or a dash more salt. If using, stir in the poppy seeds by hand after blending. Transfer the dressing to a mason jar and store it in the refrigerator. Before dressing the salad, give the jar a good shake to re-emulsify the dressing. This can be made up to a week in advance.
3. **Almonds and Feta Readiness:** To streamline assembly, measure out your candied almonds (or honey-roasted almonds) and crumbled feta cheese. Place them into small, individual containers or zip-top bags. This way, they’re perfectly portioned and ready to grab and toss into the salad just before serving, keeping their texture intact.
4. **Handling Lettuce and Avocado:** These two ingredients are the trickiest for advance preparation. For the lettuce, I typically purchase a large, pre-washed plastic container of mixed greens. I simply leave it in its original packaging in the fridge and take it out when I’m ready to assemble the salad. Avocado, unfortunately, browns quickly once cut. To ensure the freshest texture and appearance, I highly recommend chopping or dicing the avocado right before you plan to serve the Orange Pomegranate Salad. However, if you absolutely need to chop it ahead of time, squeeze a generous amount of fresh lemon juice over the avocado pieces. The acidity of the lemon acts as a natural antioxidant, significantly slowing down the browning process for a few hours.

Optimizing Orange Pomegranate Salad Leftovers

While this Orange Pomegranate Salad is undeniably delicious, it’s truly at its peak when enjoyed fresh. Once the salad has been dressed, it doesn’t store very well, so planning is key to enjoying it at its best and minimizing waste. The delicate lettuce leaves tend to wilt quickly from the dressing, and the creamy avocado begins to brown and change in texture, losing its appealing vibrant green hue and firmness.

To ensure every bite is as delightful as the first, I highly recommend only **dressing the portion of salad you intend to consume immediately on the same day**. Utilize the make-ahead tips discussed in the previous section: store the prepared fruit, almonds, feta, and dressing separately in their respective airtight containers. This method allows each component to maintain its optimal freshness and texture until you’re ready to combine them. Similarly, try to only cut and dice avocados just before serving, as they are the most susceptible to spoilage once exposed to air. If you do have extra dressing, it stores beautifully in the fridge for up to a week and can be repurposed for other salads or drizzled over roasted vegetables.

More Delicious Holiday and Winter Recipes to Explore

If you’re looking for more inspiration to round out your holiday spread or simply to add delicious, comforting dishes to your winter menu, here are some fantastic recipes that pair beautifully with this Orange Pomegranate Salad or stand wonderfully on their own:

• Autumn Crunch Pasta Salad: A hearty and flavorful pasta salad, often featuring a bright poppyseed vinaigrette, perfect for any gathering.
• Crockpot Mashed Potatoes: Achieve perfectly creamy and tender mashed potatoes with minimal effort using your slow cooker – a holiday essential!
• Roasted Sweet Potato Salad: A warm and inviting salad featuring tender roasted sweet potatoes and earthy wild rice, often finished with a delectable balsamic dressing.
• Cornbread Dressing: A timeless classic, this Southern-style cornbread dressing is infused with fresh herbs and rich flavors, a must-have for any festive meal.
• No-Bake Pumpkin Cheesecake: End your meal on a sweet note with this easy, luscious no-bake pumpkin cheesecake, boasting a delightful graham cracker crust.

Orange Pomegranate Salad Recipe

By Chelsea Lords

This delicious winter salad is topped with mandarin oranges, pomegranate arils, candied almonds, sliced avocado, and feta cheese.

Prep Time: 25 minutes

Total Time: 25 minutes

Servings: 6 as a side

Equipment

• Blender or food processor

Ingredients

For the Salad:

• 8 cups mixed greens (approx. 5 ounces, spinach and lettuces)
• 2 cups clementine oranges or mandarin oranges (from 4 to 6 clementines, peeled and segmented)
• ¾ cup pomegranate arils
• 1 large avocado (chopped or thinly sliced, or 2 small avocados)
• 1 lemon (optional, for avocado to prevent browning)
• ¼ cup crumbled feta cheese
• ½ cup sliced honey-roasted or candied almonds (see Note 1)

For the Dressing:

• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• ¼ cup olive oil
• ½ teaspoon Dijon-style mustard (Grey Poupon)
• 1 large orange (for 1 teaspoon orange zest and 4 tablespoons orange juice)
• ¼ teaspoon salt (fine sea salt recommended)
• ⅛ teaspoon pepper (freshly ground black pepper)
• 1 teaspoon poppy seeds (optional)

Instructions

1. **Prepare the Dressing:** In a blender or food processor, combine all the dressing ingredients EXCEPT the poppy seeds. Add 1 teaspoon of fresh orange zest and 4 tablespoons of fresh orange juice. Pulse until thoroughly blended and emulsified. Taste and adjust seasonings (salt, pepper, honey) to your preference. Stir in the optional poppy seeds by hand. (The dressing will be fairly thin, but it adheres beautifully to the salad ingredients!) Transfer the dressing to a mason jar and store in the fridge until ready to use. Shake well before dressing the salad.
2. **Assemble the Salad Base:** Fill a large salad bowl or platter with the mixed greens. Arrange the peeled and segmented clementines evenly over the greens. Sprinkle with the seeded pomegranate arils (see Note 2), and add the chopped or thinly sliced avocado. If desired, lightly squeeze some fresh lemon juice over the avocado to help prevent it from browning too quickly.
3. **Dress and Serve:** Once dressed, this salad does not store well. Refer to the make-ahead tips in the blog post above if you wish to prepare components in advance. Right before serving, toss the salad with the desired amount of dressing (you may not use all of it, depending on your preference), the sliced almonds, and the crumbled feta cheese. Serve immediately for the best taste and texture.

Recipe Notes

Note 1 (Almonds): For convenience, use a bag of store-bought honey-roasted almonds. Alternatively, follow the instructions in the blog post above to make your own delicious candied almonds.

Note 2 (Pomegranate Arils): You can cut and de-seed a fresh pomegranate yourself. To save time and effort, purchase pre-seeded pomegranate arils; these are commonly sold in small plastic cups in the refrigerated produce section of most grocery stores.

Storage: Store leftover dressing in the fridge for up to a week. It’s excellent on other salads or as a drizzle over roasted vegetables. Assembled salad with dressing does not store well; consume immediately.

Nutrition Information

Serving: 1 serving | Calories: 389kcal | Carbohydrates: 46g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 301mg | Potassium: 991mg | Fiber: 5g | Sugar: 28g | Vitamin A: 3694IU | Vitamin C: 123mg | Calcium: 140mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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