Recipe for: Quick winter salad with citrus, pomegranate, and feta cheese - photo 1
← Recipes

Recipe for: Quick winter salad with citrus, pomegranate, and feta cheese

I'm not hungry Salads Snacks 25 min Easy 11 wyświetleń ~55.18 PLN - (0)
Rate:
(0)
Start Cooking

Description

A light, fresh, and impressive winter salad that combines juicy citrus fruits (oranges and grapefruit) with crunchy pomegranate seeds, arugula, walnuts, and creamy feta. This dish is perfect for days when 'I'm not hungry' — it has few calories but plenty of flavors: the sweetness of honey, the acidity of citrus, the delicate saltiness of feta, and the bitter note of arugula. It looks beautiful on the table thanks to its vibrant colors: the green of arugula, the red of pomegranate, and the gold-orange segments of the fruit. Serve it as a light lunch, an appetizer before dinner, or an elegant snack for a gathering — with a piece of crunchy bread or as a side to roasted meat. Preparation takes about 25 minutes, making it ideal for a quick, seasonal winter dish.

Ingredients Used

Ingredients (15)

Servings:
4
  • Pomegranate (arils) 200 g
  • Arugula 120 g
  • Orange 2.3 szt. (~450 g)
  • Grapefruit 0.7 szt. (~250 g)
  • Feta cheese 160 g
  • Walnuts 80 g
  • Olive oil 30 ml
  • Honey 30 ml
  • Dijon mustard 10 g
  • Lemon juice 20 ml
  • Red onion 0.4 szt. (~60 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Fresh mint 1 pęczek (~30 g)
  • Chili flakes 2 szczypty (~2 g)
💰 Szacowany koszt dania: ~55.18 PLN (13.80 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients and tools: a cutting board, a sharp knife, a large salad bowl (about 24 cm in diameter), a small bowl for the dressing, a tablespoon, a teaspoon, and a strainer. Wash the arugula under cold water, dry it in a salad spinner or gently pat it dry with a paper towel so that the leaves are dry.

Ingredients: Arugula
Use a sharp paring knife for peeling fruits and a thin, long filleting knife. Dry arugula leaves will absorb the dressing better than wet ones — you'll avoid diluting the flavor.
2

Peel the oranges and grapefruit "wet" (remove the skin and white membranes): cut the fruits in half, hold them in your hand over a bowl, and with a sharp knife cut the skin along with the white part (this is called supreming), then cut out the segments between the membranes with a clean, thin knife, setting the released juice aside in a small bowl. Repeat the process for all the fruits. You should end up with clear, whole segments without membranes — this is a sign that the technique has been done correctly.

Ingredients: Orange, Grapefruit
Work over a bowl: collect the juice from the fruit in a separate small bowl (it will be useful for the dressing). If you're afraid to cut around, peel the fruit first vertically on the board, and then fillet it. A good technique will ensure aesthetically pleasing slices on the plate.
3

Remove the arils from the pomegranate: cut the pomegranate in half, and while holding it over a bowl, tap the skin with a spoon from the flesh side to release the seeds, or break the pomegranate apart and remove the seeds by hand. Remove the white membranes, which are bitter. Set the arils aside in a small bowl.

Ingredients: Pomegranate (arils)
Doing this over a bowl will prevent juice splatters. If the pomegranate is tough, cut it in half and submerge the halves in a bowl of water, separating the seeds underwater — the membranes will float, and the seeds will sink.
4

Slice the red onion into very thin half-moons: cut the onion in half through the crown, peel it, lay it flat on the board, and slice it thinly. If you want to mellow the sharpness, soak the sliced onion in cold water for 5 minutes and drain.

Ingredients: Red onion
Use a sharp chef's knife. Thin slices provide a more delicate flavor and look nicer in the salad.

Dressing

5

Prepare the dressing: in a small bowl, combine 30 g of olive oil, 30 g of honey, 10 g of Dijon mustard, and 20 ml of lemon juice, along with 2 g of salt. Add a teaspoon of citrus juice from the previously collected juice (optional). Whisk vigorously with a fork or whisk until the dressing is smooth and slightly emulsified (it should thicken slightly and come together into a smooth emulsion).

Ingredients: Olive oil, Honey, Dijon mustard, Lemon juice, Orange, Grapefruit, Salt
Use a small bowl and a spoon or mini whisk. If the dressing separates, add a bit more mustard and mix vigorously — mustard helps to emulsify.

Toasting nuts

6

In a dry skillet (preferably 20-22 cm), toast the walnuts for 2-3 minutes over medium heat, stirring often with a wooden spoon, until they become fragrant and lightly browned. Transfer to a cutting board and let cool, then chop coarsely with a knife.

Ingredients: Walnuts
Use medium heat; too high will cause burning in a few seconds. Roasting will bring out the oiliness and aroma of the nuts.

Assembly and serving

7

In a large bowl, arrange the arugula, add the sliced citrus (segments), pomegranate arils, and thin slices of red onion. Crumble the feta with your fingers or cut it into small pieces and scatter it evenly. Sprinkle with chopped, toasted nuts.

Ingredients: Arugula, Orange, Grapefruit, Pomegranate (arils), Feta cheese, Walnuts, Red onion
Use two larger spoons or your hands (clean) to mix. Layer the ingredients so that the colors are visible and the salad looks appealing.
8

Drizzle the salad with the prepared dressing just before serving: pour a few drops/tablespoons of dressing evenly, mix gently, season to taste with black pepper and possibly an extra pinch of salt. Optionally, add torn mint leaves and a bit of chili flakes for a spicy touch.

Ingredients: Honey, Olive oil, Dijon mustard, Lemon juice, Black pepper, Fresh mint, Chili flakes
Add the dressing gradually — it's better to add less and possibly adjust the salt than to drown the salad. Fresh mint should be added at the end so it doesn't wilt.
9

Serve immediately on a large platter or individually on plates. To enhance the effect, set aside a few whole citrus segments and a handful of pomegranate seeds on top as decoration. If serving with bread, offer lightly toasted slices of baguette.

Ingredients: Orange, Pomegranate (arils), Feta cheese
The aesthetic arrangement of ingredients and color contrast will make the salad look like it’s from a restaurant. Serve immediately — the fruits may release juice, which will change the texture of the arugula.

Fun Fact

💡

Pomegranate has been a symbol of fertility and renewal for centuries, and in Mediterranean cuisine, it is often paired with cheeses and greens — its sweet-tart arils perfectly balance the richness of cheese.

Best for

lekki lunch przystawka na przyjęcie zimowe spotkanie przy kawie

Tips

🍽️ Serving

The salad is best served immediately after being drizzled with dressing. It can be served on a large platter for sharing or portioned onto plates. It pairs well with garlic croutons or crispy crackers. For a heartier version, add grilled chicken or quinoa.

🥡 Storage

The salad tastes best fresh; if you need to store it, keep the dressing separately in a sealed jar (up to 3 days in the fridge) and add it just before serving. The salad with fruits and arugula is not suitable for long-term storage — the leaves will wilt and the fruits will release juice within a few hours.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Quick Winter Salad with Persimmon, Pomegranate, and Toasted Nuts 20 min

Quick Winter Salad with Persimmon, Pomegra...

I'm not hungry
Modern seasonal salad with roasted pumpkin, quinoa, and pomegranate (variant f730aa62) 60 min

Modern seasonal salad with roasted pumpkin...

Salads
Autumn-Winter Salad with Roasted Pumpkin, Quinoa, and Pomegranate (vegetarian) 60 min

Autumn-Winter Salad with Roasted Pumpkin, ...

Salads
Elegant takeout salad: roasted beets, quinoa, and salmon with goat cheese 90 min

Elegant takeout salad: roasted beets, quin...

Takeaway Dishes
Grilled tortillas with spring vegetables 25 min

Grilled tortillas with spring vegetables

Appetizers
Winter Salad with Roasted Pumpkin, Halloumi, and Pomegranate — variant efb9f03b 50 min

Winter Salad with Roasted Pumpkin, Halloum...

Salads

Recipe Categories

I'm not hungry
I'm not hungry in: For Kids

Not hungry? Light snacks and drinks for those without an appetite. Fruit and vegetable smoothies - liquid vitamins that are easy to drink. Broths and light soups - warming without weighing down the stomach. Fruit salads - refreshing and easy to digest. Teas and infusions - hydration with a touch ...

See all recipes in this category
Salads
Salads in: Valentine's Day

Fresh and healthy salads that will be a perfect complement to a Valentine's Day dinner.

See all recipes in this category
Snacks
Snacks in: Valentine's Day

Perfect for small cravings during a romantic evening, light snacks that will delight with their flavor.

See all recipes in this category
Reklama