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orange pomegranate salad with mint lime dressing on a white plate
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Orange pomegranate salad with mint lime dressing

This flavorful salad is bursting with sweet and sour flavors. Oranges and pomegranate are paired with crunchy walnuts, salty feta cheese, and mint lime dressing.
Course Appetizer, Salad
Cuisine international
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 2 big servings
Calories 225kcal
Author Aleksandra


the salad:

  • 2 large oranges
  • 2/3 cup pomegranate seeds 4oz/110g
  • 2 big handfuls salad mix
  • 3.5 oz 100g feta cheese
  • 1/3 cup roughly chopped walnuts 1.2oz/35g

mint lime dressing:

  • 1 tablespoon chopped fresh mint leaves
  • 2 tablespoons lime juice
  • 2 teaspoons honey
  • 2 tablespoons olive oil
  • salt and pepper to taste


  • Wash the lettuce leaves thoroughly and spin dry in a salad spinner or drain them thoroughly on a colander (otherwise you'll have a soupy salad).
  • Peel and slice the oranges: You need to remove the orange peel and the white pith. The easiest way to do it is to place the orange on a cutting board, cut off the orange peel along with the white pith with a downward, curved movement, using a sharp knife. Rotate the orange until it's completely peeled, then cut off the bottom. Cut the orange into slices (you can see it on photos in the body of the post).
  • Remove the seed from the pomegranate fruit: Using a pairing knife remove the top of the pomegranate. Score the sides along the ridge down toward the bottom of the pomegranate. Try not to cut the seeds. Peel the pomegranate, then cut it into parts between the segments (just the white part). You can also break the pomegranate into segments with your hand without peeling it first (it depends on the pomegranate which way is easier). De-seed the segments. Measure out 2/3 cup of the seeds.
  • Toast the walnuts: chop roughly the walnuts and place on a hot dry pan. Toast, stirring from time to time until the nuts are fragrant and browned. Take them off the pan immediately (they can easily burn).
  • Make the dressing: Add all the ingredients for the dressing into a medium jar, close the lid and shake with the jar intensively, until all ingredients are well combined. You can also mix the dressing in a food processor - then you won't need to chop the mint leaves. Make sure to mix it at the lowest speed possible (olive oil mixed at high speed can become slightly bitter).
  • Assemble the salad: Place the salad leaves on one big plate, top with the orange slices. Sprinkle with pomegranate seeds, walnuts, crumble feta cheese on top. Spoon the sauce over the salad, season it lightly with salt, pepper, and serve.
  • Enjoy!


  • Serves 4 as an appetizer or 2 as a lunch salad.
  • Calories count = 1/2 of the recipe (this is only an estimate).
  • Ingredient notes + substitutions:
    • salad mix - I used salad mix but you can really use any type of lettuce that you like. If you'd like to use arugula or spinach it's better to use baby lettuce as it's more delicate and it will work better with the other ingredients.
    • You can also use blood oranges instead of regular oranges.
    • Mint lime dressing - works so well with this salad but if you don't have fresh mint leaves on hand you can make other dressing, like orange honey dressing from this salad: apple celery salad, honey mustard dressing from this salad: cucumber tomato avocado salad, peanut butter lemon dressing from roasted carrot and pomegranate salad or just plain vinaigrette.
    • Instead of feta cheese, you can also use crumbly goat cheese.
    • Instead of walnuts, you can also use pistachios.
    • Dressing note: Make sure to taste the dressing and adjust its taste to your liking. Your tablespoons and teaspoons can be slightly different than mine. The dressing should be slightly sweet but rather on the sour side. You should noticeably taste a sour tang from the lime. The reason for this is that I used very sweet winter oranges and the dressing needs to balance this sweetness. If your oranges are not that sweet you can make your dressing a little bit sweeter.


Calories: 225kcal