This Salad Always Brings Back Memories (and Laughs)
You ever just crave something bright and zippy right in the middle of winter? Oh, man, same here. I started making this winter salad with oranges, pomegranate, and feta cheese a few years back, kind of by accident because, well, my fridge had very little else except a questionable bag of spinach and a block of feta that was three days past its best-by date (it was fine). But honestly, this combo just works—fresh, tangy, a bit sweet. My aunt once called it my ‘I-survived-January’ salad. Point taken.
Why You’ll Love This Salad (Trust Me)
I make this when I really want to impress myself (or, you know, trick my family into eating something healthy that actually tastes good). My family goes a bit mad for it, especially if there’s bread nearby for sopping up bits of juice at the bottom (Mum, that’s you). And look, if you’re sick of all the beige food this time of year, this is like biting into a sunbeam. Unless you’re not into fruit in salads—in which case, eh, you’ll probably still like the feta part. Oh, and full disclosure: I once tried making this while the dog was barking his head off. Dropped pomegranate everywhere, looked like a scene from CSI: Salad.
What You’ll Need (With My Messy Notes)
- 2 big navel oranges (or whatever oranges—I used blood oranges once and that was epic, though they cost an arm and a leg)
- 1 small pomegranate, seeds knocked out (if you don’t want pink-stained hands, try the bowl-of-water trick…or just buy those pre-packed seeds; no judgement)
- About 150g feta cheese, crumbled (my grandmother insisted on Greek feta only, but honestly any creamy feta works fine—I’ve even tried that Danish block stuff when desperate)
- 3–4 handfuls baby spinach or arugula (or just mixed greens…I’ve used rocket when I felt fancy, but lettuce will do in a pinch)
- 1/4 small red onion, thinly sliced (I sometimes skip this if people are onion-shy)
- A glug of olive oil (2–3 Tbsp, give or take)
- A splash of red wine vinegar or lemon juice (tablespoon-ish; sometimes I just use whatever’s closest)
- Pinch each salt & pepper
- Optional: handful of toasted nuts (walnuts, pecans) or even pumpkin seeds, if you’re that way inclined
Alright, Here’s How I Throw It Together
- Peel and slice your oranges. I like to cut the peel and white pith off with a knife (so it looks fancy), then slice into rounds. Or chunks. You know, sometimes I’m in a hurry and just go for rough segments. Up to you.
- Get those pomegranate seeds out. You can whack it with a wooden spoon, cut it in half and bash away or, if you don’t feel like redecorating your kitchen in red spots, hold the cut pomegranate underwater in a bowl and ease the seeds out with your fingers. (This is where I usually sneak a few seeds—kind of irresistible.)
- Grab a big bowl. Toss in your greens, lay on the orange slices and scatter the pomegranate seeds over. Add onion slices—unless you’re skipping, like I sometimes do.
- Crumble feta over the top. Try not to smoosh it completely. Though, if you do, it’s fine. Tastes the same, just a bit of a cheesy mess.
- Drizzle with olive oil and vinegar/lemon. Add a good pinch of salt and a couple cracks of pepper. Now, toss gently (or don’t—sometimes it looks prettier left untossed, but mixing gets all the juices around). This is the part where I’ll sneak a taste—purely quality control, right?
- Add toasted nuts or seeds if you fancy. Or skip. Up to you.
Little Notes I’ve Learned the Hard Way
- Don’t dress the salad too early or the greens will wilt and look a bit sad—learned this after one too many soggy bowls
- If you overdo the vinegar, throw in a pinch of honey; it saves it (kind of, anyway)
- You can prep all the bits ahead, but actually, I find it works better if you assemble it last minute
Variations I’ve Tried (Some Winners, One Dud)
- Add sliced avocado—really creamy but also goes brown faster than you can say “where’s my lemon”
- Swap feta for soft goat cheese—tangier, but still delicious (in a “hey, this is new” way)
- I once added roasted beetroot—looked beautiful but turned the feta pink and, honestly, it tasted a bit off to me. Not a repeat.
- Try grapefruit instead of oranges if you want extra zing (I can’t always do the sour, but my cousin loves it!)
Do I Need Any Fancy Gadgets?
Look, a sharp knife is good for those oranges but, honestly, you can use a butter knife if that’s all you’ve got, just go slow. Salad spinner? Handy, but totally optional—I’ve used a clean dish towel before, just don’t fling lettuce everywhere like I did once (still finding dried bits months later).
Storing Leftovers (If You Have Any)
If you somehow don’t inhale the whole thing, pop leftovers in a container in the fridge. It’ll be OK the next day—even a bit juicier, which I actually like! Though honestly, in my house this doesn’t last more than a day, people just keep taking forkfuls straight from the bowl (fork diplomacy is a thing here).
What Should You Serve With It?
My personal favorite is a big hunk of crusty bread on the side, or I’ll pile the salad on top of leftover roast chicken if I’m feeling like a real chef. Sometimes I serve it with grilled fish and that’s a winning combo. My brother once threw it on pizza (not recommended, but points for creativity?).
Pro Tips (Learned The Hard Way)
- I once tried rushing the orange segmenting part—and regretted it because I cut right through the seeds and had to pick them out for ages (slice carefully, or just go rustic and pick them out as you eat, honestly)
- Do NOT overdress the salad; I did this once thinking “a little more vinegar, why not?”—everyone made THAT face, you know the one
Wait, I’ve Gotten a Few Questions…
- Can I make this totally vegan?
- Pretty much! Just swap in a vegan feta alternative. I’ve tried the Violife one—it’s decent, though a bit less crumbly.
- What if I hate onions?
- No worries, just leave them out (or swap in sliced radish if you fancy crunch without the bite)
- Can this be a meal on its own?
- Yep! Maybe bulk it up with some cooked quinoa or leftover roast veg. Or just eat as a massive salad—I’ve 100% done this for dinner.
- How do I get pomegranate stains out of my shirt?
- Oh, mate, I’ve been there! Cold water ASAP, dab (don’t rub), then a splash of vinegar. Or just wear a dark top next time (trust me…)
A Few Handy Links for the Curious
- Unsure how to seed a pomegranate? I learned a better way here. Changed my life (no exaggeration)!
- If you want to read about the nutritional magic of winter fruits, this BBC Good Food article is pretty fascinating—I actually print it out every year.
- Confused about cheese types? Here’s a great guide on different feta cheeses (turns out, my grandma was onto something with Greek…)
Seriously, have fun with this salad. If you mess up, just call it ‘rustic’ and watch everyone gobble it down anyway. Cheers!
Ingredients
- 2 large oranges, peeled and sliced
- 1/2 cup pomegranate seeds
- 4 oz feta cheese, crumbled
- 5 oz mixed salad greens (such as arugula, spinach, or baby kale)
- 1/4 cup red onion, thinly sliced
- 1/4 cup walnuts, toasted and chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- Salt and black pepper, to taste
Instructions
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1Peel the oranges and slice them into rounds. Remove any seeds.
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2In a large salad bowl, arrange the mixed salad greens as the base.
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3Top the greens evenly with orange slices, pomegranate seeds, red onion, feta cheese, and toasted walnuts.
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4In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the vinaigrette.
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5Drizzle the vinaigrette over the salad just before serving. Toss gently to combine and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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