Ingredients
- 2 cups baby spinach
- 2 cups arugula
- 2 oranges, segmented
- 1 grapefruit, segmented
- 1 cup pomegranate seeds
- 1/2 cup toasted walnuts or pecans
- 1/4 cup sunflower seeds
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons honey
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse your greens in cold water and dry them thoroughly.
- Segment the oranges and grapefruit, cutting the top and bottom off and slicing off the peel and pith before cutting into bite-sized pieces.
- In a bowl, whisk together the orange juice, lime juice, honey, and a pinch of salt and pepper. Drizzle in the olive oil while whisking to emulsify.
- In a large salad bowl, combine the greens, citrus segments, and pomegranate seeds. Drizzle with vinaigrette and toss gently.
- Garnish with toasted nuts, seeds, and crumbled feta.
- Serve immediately for the best flavor and crunch.
Notes
Feel free to customize the salad with seasonal ingredients and adjust the dressing according to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian