Pomegranate, Beet & Orange Winter Salad is a wonderfully bright and nourishing salad full of fruit and vegetables, such as beets, avocado, spinach, orange and pomegranate. Topped with briny feta cheese and roasted pistachios, it is a perfect meal on a gloomy winter day when you crave something juicy and colorful!
This winter pomegranate, beet and orange salad is perfect on a gloomy winter day. In Maine, winters are long and have LOTS of gloomy days so whenever I feel like I really miss summer, I whip up a colorful fresh salad to lift my mood.
There is nothing better than a really good and juicy orange and winter is the best time to eat them! I love mixing citrus with greens and this salad is a perfect combo of sweet, acidic and salty, thanks to roasted pistachios and feta cheese. It is also full of antioxidants thanks to beets and pomegranate, and healthy fat thanks to avocado and nuts. I serve it with simple vinaigrette dressing that gives it a nice mustardy zing.
Do you love pomegranate as much as I do? Do you hate taking the seeds out as much as you love eating them? I thought so. I tend to buy pomegranate and keep it in my refrigerator way too long because taking the seeds out is such a pain and usually results with tiny pomegranate juice splatters all over my shirt. However, recently I discovered an easy and clean way to remove the seeds and it’s faster than you think!
How to remove seeds from a pomegranate?
I cut the pomegranate in quarters, then fill a large bowl halfway with cold water. Then, I submerge the pomegranate in water and take the seeds out using my fingers. Because you take the seeds under water, it prevents from the juice splattering all over your kitchen (and clothes). Continue this process with all 4 quarters until most of the seeds are out. Discard the peels and membranes as you go. Finally, drain the water in a colander and lay the seeds flat on double folded paper towel. Pick out any visible pieces of membrane and debris and gently pat with a second piece of paper towel. Use some seeds in the salad and store the rest in an air tight container up to a week in the fridge.
Can I use pre-cooked beets in this recipe?
Yes, absolutely! You can obviously cook or bake them yourself but to cut down on prep time, I recommend buying pre-cooked beets that are available in the refrigerated produce section in most grocery stores.
Can I use other fruit if I don’t have pomegranate?
Yes! Blueberries and blackberries will also work well in it. In a pinch, you can also use dried cranberries or tart cherries for a classic winter flavor combination.
Pomegranate, Beet & Orange Winter Salad
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 1-2 servings 1x
Description
Pomegranate, Beet & Orange Winter Salad is a wonderfully bright and nourishing salad full of fruit and vegetables, such as beets, avocado, spinach, orange and pomegranate.
Ingredients
a couple handfuls baby spinach
1 medium navel orange
seeds from 1 quarter large pomegranate
1/2 medium avocado, sliced or cubed
1 tbsp sliced red onion
2 small cooked beets, quartered
2 tbsp crumbled feta cheese
1 tbsp roasted shelled pistachios
Dressing:
2 tbsp lemon juice
1 tsp Dijon mustard
2 tbsp olive oil
salt & black pepper
Instructions
- Make the dressing. In a small bowl, whisk together lemon juice, Dijon mustard and olive oil, salt and pepper. Set aside.
- Place baby spinach in a bowl.
- Cut the orange’s top and bottom off, place on a cutting board and using a sharp knife cut the skin off the sides. Slice orange into thin circles.
- Arrange orange slices, avocadoes, beets and onions on top of the spinach.
- Sprinkle with feta cheese and pistachios.
- Give the dressing another quick whisk and pour evenly over the salad.
- Category: salads
Keywords: salad, pomegranate, beets, beet salad, citrus, orange, winter salad, easy salad
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