Pomegranate Orange Salad

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Pomegranate Orange Salad is a no-fuss, no-muss, build-your-own kind of festive salad! Made with chickpeas, avocado, pecans, and a honey-lemon dressing, there are countless ways to make this salad your own! Variations and tips included! {Paleo or Vegan}

Spiriteds, I must confess, if you are in the market for a super-scientific salad recipe set-up, then this is not that. It’s only fair you should know this before you keep reading. See, this recipe is more of a little-of-this-some-of-that-pinch-of-that-what-have-we-here situation. In fact, this Pomegranate Orange Salad is the ideal salad buffet for a family get together, or the perfect approach to using up leftovers from the fridge. However you want to throw this deliciousness together, you just go for it!

We don’t get super-technical, yet you can totally make the most succulent, citrusy-sweet, crispy-crunchy salad ever. And it only takes minutes to throw together. Ooh, and you can make this for a party of one just as easily as you can a group of four or more. 

And although Pomegranate Orange Salad looks downright cheery, it doesn’t have to be for festive dos only. Nope, it looks holiday beautiful, but you can make this whenever you have the ingredients on hand.

So, Spiriteds, are you ready? If yes, then let’s do this!

Pomegranate Orange Salad is

• Paleo or vegan (depending on the liquid sweetener you choose)
• Sweet and crunchy
• Quick to throw together
• Perfect for a salad bar set-up

Pomegranate Orange Salad ingredients

• Microgreens. I chose these not only for something different but also because they are light and bite-sized. You can absolutely pick a different green. Just do yourself a favor and chop whatever green you use down to bite-sized portions.
• Pomegranate arils. Sweet, juicy, a little tart, a bit of crunch. How can you even go wrong? Pomegranates for the win.
• Mandarin oranges. I love mandarin oranges because they are sweet in taste and small in size. This makes them ideal for those same bite-sized portions as the leafy greens you choose. Slice them or cut them into wedges. Either way, you can’t go wrong.
• Chickpeas. Go with me on this – they give extra oomph to the salad, so it’s pleasantly filling.
• Pecans. Most definitely yes. Chopped, if you can find them. Halved pecans will also work.
• Avocado. Like the chickpeas, the avocado adds some bulk as well as creaminess. But here’s the catch – use an avocado that is still within it’s 15-second window of perfection. Once it begins to over-ripen, the earthy flavor will clash with the other flavors.
• For the dressing: 100% pure honey and fresh lemon juice. For a vegan option, use agave nectar.

How to make Pomegranate Orange Salad

1. Layer first with the microgreens and zhuzh them with a fork if they’re flat. Next, sprinkle a small handful of chickpeas, followed by 3-4 slices of avocado and 3-4 slices of mandarin orange. Then sprinkle pomegranate arils over the top of the salad, followed by the pecans.
2. Combine in a small dish the honey and lemon juice. Whisk until well combined. Drizzle the honey-lemon dressing over the salad and EAT UP!
3. This salad is best enjoyed right after it is made, although you can refrigerate leftovers in an airtight container for about 24 hours. 

Side note: Microgreens are delicious but sometimes have a short shelf life. They may also vary wildly in flavor, depending on how they are sourced and stored. So if you want to create a meal prep salad for a jar, I highly suggest using a different green such as spinach, lettuce, or arugula.

Second side note: If you want to make one bowl of salad rather than prep individual servings, then throw the microgreens, chickpeas, pomegranate arils, and pecans into a bowl and toss together. If serving shortly, then you can also add the dressing at this point. Otherwise wait until the salad is served. When individual servings are assembled, then layer with the avocado slices and mandarin oranges. 

Recipe variations

Spiriteds, we are most definitely NOT going to complicate this recipe. We will let it be easy, and we will fashion it in our flavor preferences. So, feel free to:

• Actual quantities may vary, depending on the size of each ingredient, including the avocados and pecans, or how sweet and citrusy you like your dressing. If you aren’t sure what you want, then start with a smaller quantity and then add more as desired.
• Omit any ingredients you don’t want to use. Don’t have chickpeas on hand? No problem. Gone, done! The avocado turned brown since you last looked at it…3 seconds ago? It’s out. Well, actually, just throw it into a Single-Serving Chocolate Chia Smoothie. It’ll be fine. Don’t want to use micro greens? Pick your fave leafy green instead. This really is your salad, built the way you want it.
• Switch out ingredients. Think of it this way: do you have a greens base, pomegranates, some kind of citrus orange, a nut or seed, a liquid sweetener and a citrus source? If yes, then you’ve got what it takes to make this salad.
• Play around with lemon, orange, and citrus juices. While I definitely suggest fresh citrus juice for your dressing, I do think it’s fun to play around with flavor options. Same goes for the liquid sweetener. I used honey and lemon here, but I have also used orange and lime and paired them with 100% pure maple syrup and/or agave nectar.

More holiday tidbits!

Whether you are looking for citrus, crunch, or excuses to use up fresh ingredients, here are three of our favorite holiday salad recipes!

• Pomegranate Pear Salad
• Easy Paleo Apple Chicken Salad
• Paleo Winter Salad

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always remember I’m glad you’re here! ❤️

Pomegranate Orange Salad

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Pomegranate Orange Salad is a no-fuss, no-muss, build-your-own kind of festive salad! Made with chickpeas, avocado, pecans, and a honey-lemon dressing, there are countless ways to make this salad your own! Variations and tips included! {Paleo or Vegan}

• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 4 individual salads 1x
• Category: Salads and Dressings
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

For the salad:

• 4 cups microgreens, rinsed and drained
• 1/4 cup chickpeas
• 1–2 avocados, sliced
• 6–8 mandarin oranges, sliced or cut into wedges
• 1/2 cup pomegranates
• 1/2 cup chopped pecans

For the dressing:

• 1/4 cup 100% pure honey
• 2–3 teaspoons fresh lemon juice

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Instructions

1. For each salad serving, layer first with 1 cup microgreens and zhuzh them with a fork if they’re flat. Next, sprinkle 1 tablespoon of chickpeas over the greens, followed by 3-4 slices of avocado and 3-4 slices of mandarin orange. Then sprinkle 2 tablespoons pomegranate arils over the top of the salad, followed by 2 tablespoons pecans.
2. Combine in a small dish the honey and lemon juice. Whisk until well combined. Drizzle the honey-lemon dressing over the salad and EAT UP!
3. This salad is best enjoyed right after it is made, although you can refrigerate leftovers in an airtight container for about 24 hours.

Notes

• If you want to make one bowl of salad rather than prep individual servings, then throw the microgreens, chickpeas, pomegranate arils, and pecans into a bowl and toss together. If serving shortly, then you can also add the dressing at this point. Otherwise wait until the salad is served. When individual servings are assembled, then layer with the avocado slices and mandarin oranges. 
• Actual quantities may vary, depending on the size of each ingredient, including the avocados and pecans, or how sweet and citrusy you like your dressing. If you aren’t sure what you want, then start with a smaller quantity and then add more as desired.
• Omit any ingredients you don’t want to use. Think of it this way, do you have a greens base, pomegranates, some kind of citrus orange, a nut or seed, a liquid sweetener and a citrus source? If yes, then you’ve got the base for what it takes to make this salad.
• Play around with lemon, orange, and citrus juices for the dressing, along with either 100% pure honey or agave nectar.
• Microgreens are delicious but sometimes have a short shelf life. They may also vary wildly in flavor, depending on how they are sourced and stored. If you want to create a meal prep salad for a jar, I highly suggest using a different green such as spinach, lettuce, or arugula.