Easy Orange-Pomegranate Salad with Goat Cheese

5 from 36 votes

Easy Orange-Pomegranate Salad with Goat Cheese

Vibrant, sweet Navel orange pieces, bright red pomegranate arils, creamy goat cheese and avocado, and crunchy pecans whet the appetite with strong visual appeal! A delicious homemade orange champagne vinaigrette drizzle pulls it together into an irresistibly inviting festive salad!

Prep Time20

Total Time20

Course: Salad

Cuisine: Mediterranean Recipes

Keyword: 30 minues, Easy Recipe, Egg-Free

Diet: Flexitarian, Gluten-Free, Mediterranean

Servings:

Calories: 538kcal

Author: Sonia Skounaki-Garbidakis

Equipment

Ingredients

Orange ChampagneVinaigrette Ingredients

¼ cup citruschampagne vinegar
1 large clove garlic smashed and peeled
2 tbsp honey preferably local
1 tsp Dijon mustard
1 tsp orange zest preferably organic
¼ cup orange juice freshly squeezed (approximately 1 orange)
½ cup extra virgin olive oil
Sea salt and freshly ground black pepper to taste

Salad Ingredients

1 large pomegranate
1 large avocado
1 tbsp freshly squeezed lemon juice
6 cups mixed salad greens
½ medium red onion
1 large Navel orange
2 oz goat cheese crumbled
¼ cup pecan halves

Instructions

Prepare the Orange Champagne Vinaigrette

Blend the vinegar, mustard, orange zest, garlic, honey, and orange juice together.
Slowly drizzle in the olive oil through the vented top while blending. If this is not possible, add all the olive oil at once. Blend on high until thoroughly emulsified.
Season with salt and pepper to taste. Transfer to a serving container and set aside.

Prepare the Pomegranate Arils

First, cut off the top of the pomegranate and score down the sides between the aril sections with a sharp knife.
Next, carefully pull apart along the score lines. Separate the arils from the pith
Next, carefully pull apart along the score lines. Separate the arils from the pith.

Prepare the Orange

Use a small paring knife to peel the orange and remove as much of the pith as possible.
Slice the orange into medallions and cut them into bite-sized sections.

Prepare the Onions and Avocado

Cut the onion into thin slices, and place them in a bowl of ice-cold water for about 5-10 minutes. It tones down some of the onion's sharp flavor.
Drain the onions and set aside.
Peel the avocado, remove the seed and cut it into bite-sized pieces. Toss it in lemon juice to prevent browning, and set it aside.

Assemble the Salad

Start assembling the salad by arranging the mixed greens on a large serving platter for the bottom layer.
Next, place the red onion, orange sections, avocado, and pomegranate arils.
Top with the crumbled goat cheese and pecan halves.
Drizzle with some of the orange champagne vinaigrette and serve immediately with the remaining dressing on the side.

Notes

I use this fool-proof and mess-proof step-by-step guide on how to cut a pomegranate and remove its arils.
Marinating the onion in a bowl of ice-cold water for about 5-10 minutes is a game-changer trick. It tones down some of the onion's sharp flavor. It works for any recipe you plan to use raw onions.

Make-ahead tips

For best results, assemble this salad just a few minutes before serving. However, you can prepare some of the different components of the salad ahead. This will get some prep work done earlier in a day or two:
Peel the orange, slice it, and cut it into bite-sized sections. Store them in the fridge in their own air-tight glass container.
Cut the pomegranate and separate the arils (seeds) a day or two in advance. Then, store them in their own container.
The dressing can also be prepared one night ahead and saved in its own air-tight glass container or mason jar. Just shake it well before drizzling it over the salad.

Nutrition