2 large oranges, peeled and sliced into rounds or segments
1 cup fresh pomegranate seeds
1/2 cup toasted walnut halves or pecans
1/2 cup crumbled feta cheese or goat cheese
1/4 red onion, very thinly sliced
1/4 cup extra virgin olive oil
2 tablespoons fresh orange juice
1 tablespoon apple cider vinegar
1 teaspoon honey or agave nectar
1/2 teaspoon Dijon mustard
Salt and black pepper to taste
Instructions
In a small jar or bowl, combine the extra virgin olive oil, fresh orange juice, apple cider vinegar, honey, and Dijon mustard. Whisk vigorously or shake the jar until the ingredients are fully emulsified and the dressing is smooth. Season with a pinch of salt and black pepper according to your preference, then set it aside so the flavors can meld.
Place the walnut halves in a small dry skillet over medium heat. Toast them for about 3 to 5 minutes, tossing frequently, until they become fragrant and slightly golden. Remove them from the heat immediately and let them cool so they stay crunchy when added to the greens.
Wash and thoroughly dry your spinach or mixed greens using a salad spinner. Place the greens in a large, wide serving bowl. Scatter the thinly sliced red onions over the top, then layer on the orange segments and the pomegranate seeds. The wide bowl helps showcase the beautiful colors of the fruit.
Just before you are ready to eat, drizzle the orange vinaigrette over the salad. Sprinkle the toasted walnuts and crumbled cheese over the top. Toss gently to coat the leaves without crushing the delicate fruit and serve immediately for the best texture.
