Pomegranate Salad with Mixed Greens and Citrus Dressing

This colorful salad is loaded with fresh ingredients that are in season during the winter months. It’s loaded with superfoods like pomegranates, grapefruit and dark leafy greens for a boost of key immune supporting nutrients like vitamin A, C, fiber and phytonutrients.

SERVES: 4 PREP TIME: 10 minutes

Contrasting colors and flavors

The tangy pomegranate arils pair perfectly with the citrusy flavor of grapefruit. Salad greens, almonds and Feta add a punch of color.

Ingredients

Salad

• 1 (5.3 oz) package mixed baby greens or salad greens

• 1 large pink grapefruit, peeled, cut into segments, juice reserved

• 1 cup Pomegranate arils (seeds) from ½ of a pomegranate

• ½ cup sliced almonds, toasted

• ½ cup Feta cheese (optional)

Dressing

• ¼ c. olive oil or safflower oil

• 2 Tbsp. grapefruit juice (reserved from fresh grapefruit)

• 1 tsp Dijon mustard

• 1 tsp honey

• Salt and pepper, to taste

Instructions

1. Peel the (whole) grapefruit and remove the segments with a sharp knife. Remove any seeds. Cut each segment into 2-3 pieces. Squeeze remaining juice into bowl for dressing.

2. Remove the seeds from the pomegranate.

3. Place the almonds, Feta, pomegranate seeds and grapefruit segments over the mixed greens.

4. Make the dressing by whisking together all the ingredients. Pour over the dressing just before serving.

Tips: Purchase pomegranate arils (seeds only) in the produce section for convenience.

Salad can be made 1-2 days ahead and dressing added just before serving. Use within 1 hour of preparing.