Pomegranate Mandarin Salad with Avocado and Feta
This Pomegranate Mandarin Salad is a true showstopper, combining jeweled pomegranate arils, sweet mandarin oranges, creamy avocado, and tangy feta over a bed of fresh baby spinach. Tossed with a sweet-tart pomegranate molasses vinaigrette and topped with toasted pumpkin seeds, it's a colorful, nutrient-dense salad that looks like a work of art and comes together in just 20 minutes—perfect for holiday gatherings or casual weeknight meals.
Equipment
- Large salad bowl
- Small mixing bowl for dressing
- Whisk or fork
- Small skillet for toasting seeds
- Sharp knife
- Cutting board
- Salad tongs
Ingredients
For the Salad
- 8 cups baby spinach about 240g
- 1 cup pomegranate arils about 175g, fresh preferred
- 2 avocados diced into bite-sized cubes
- 1 can mandarin oranges 11 oz / 312g, drained
- 3/4 cup feta cheese about 100g, crumbled
- 1/2 cup pumpkin seeds about 65g, toasted
For the Dressing
- 1/4 cup olive oil about 60ml
- 2 tablespoons balsamic vinegar about 30ml
- 1 tablespoon pomegranate molasses about 15ml
- 1 teaspoon honey about 7g, adjust to taste
- salt and pepper to taste
Instructions
- Heat a small dry skillet over medium heat, add the pumpkin seeds in a single layer, and toast for 3–5 minutes, shaking frequently until golden and starting to pop. Transfer immediately to a plate to cool completely.
- In a small bowl, whisk together the olive oil, balsamic vinegar, pomegranate molasses, and honey until fully emulsified. Season with salt and pepper to taste and set aside.
- Rinse the baby spinach and dry completely using a salad spinner or paper towels. Place in a large salad bowl and spread evenly to form the base.
- Scatter the pomegranate arils over the spinach, drain the mandarin oranges thoroughly and distribute the segments, then gently add the diced avocado.
- Crumble the feta cheese evenly over the salad and sprinkle the cooled toasted pumpkin seeds on top.
- Drizzle the dressing over the salad and gently toss with tongs until everything is evenly coated. Serve immediately for the best texture and flavor.
Notes
- Use fresh pomegranate arils rather than frozen for the best texture and flavor; pre-packaged arils save time and mess.
- Choose ripe avocados that yield slightly to gentle pressure but aren't mushy, and cut them last to prevent browning.
- Drain the mandarin oranges thoroughly—excess liquid will water down the salad and dilute the dressing.
- Toast the pumpkin seeds just before serving so they stay crunchy, and let them cool completely before adding to avoid wilting the spinach.
- Don't overdress—start with less dressing and add more as needed; serve immediately after tossing.
- Make it a meal by adding grilled chicken, shrimp, or chickpeas; swap feta for goat or blue cheese if desired.
- Prep components up to a day ahead and store separately in the refrigerator; assemble and dress no more than 30 minutes before serving.
- Store leftover dressing in a sealed jar in the refrigerator for up to 5 days; toasted seeds keep in an airtight container at room temperature for up to 1 week.
- For a vegan version, omit the feta or use a plant-based cheese alternative and substitute maple syrup for the honey.
- If pomegranate molasses is unavailable, mix equal parts honey and balsamic vinegar with a splash of lemon juice for a similar sweet-tart flavor.
Nutrition
Serving: 1ServingCalories: 285kcalCarbohydrates: 18gProtein: 8gFat: 22gSaturated Fat: 5gCholesterol: 19mgSodium: 245mgFiber: 6gSugar: 10gVitamin A: 85IUVitamin C: 45mgCalcium: 15mgIron: 20mg
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