Orange, pomegranate & feta salad
4
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 1 • Difficulty: Easy
Sweet, salty, crunchy, and juicy meet up in this bright, winter-inspired salad. It's even Christmas-colored. Endives and chicory are a nice, tasty vessel for blood orange slices, pomegranate seeds, feta cheese, and chopped up pistachios. All you have to do is toss all the ingredients together in one bowl—it's that easy. You and your guests will love it so much that you may just have to make it all year-round.
Ingredients
Blood orange
1 medium, or Cara Cara orange
Red wine vinegar
2 tsp
Extra virgin olive oil
1 tsp
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Endive
1 head(s), small, separated into leaves, halved lengthwise
Chicory (curly endive)
2 cup(s), or red leaf lettuce, torn
Pomegranate seeds (arils)
¼ cup(s)
Crumbled feta cheese
2 Tbsp
Shelled pistachio nuts (unsalted, dry roasted or raw, no sugar added)
14 kernel(s), roughly chopped
Instructions
1
Peel and segment oranges; place in a bowl and squeeze juice from membrane over top. Stir in vinegar, oil, salt and pepper. Add remaining ingredients; toss to coat.
2
Makes 1 serving.
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