Ingredients with Measurements:
- 4 Kinnow oranges, peeled and segmented
- 1 cup arugula
- 1/2 cup pomegranate seeds
- 1/4 cup chopped walnuts
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the Kinnow orange segments, arugula, pomegranate seeds, chopped walnuts, and crumbled feta cheese.
2. In a small bowl, whisk together the olive oil, honey, apple cider vinegar, salt, and pepper until well combined.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve at room temperature
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 190
- Fat: 13g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
Substitutions for ingredients:
- You can substitute baby spinach or mixed greens for the arugula.
- You can substitute goat cheese for the feta cheese.
- You can substitute pecans or almonds for the walnuts.
Variations:
- Add sliced avocado or cucumber for extra texture and flavor.
- Use blood oranges or grapefruit instead of Kinnow oranges.
- Add grilled chicken or shrimp for a protein boost.
Tips and tricks:
- To make this salad ahead of time, prepare the dressing and store it separately from the salad ingredients. Toss the salad with the dressing just before serving.
- To make it a complete meal, serve with a side of crusty bread or quinoa.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional pomegranate seeds and chopped walnuts for a pop of color and crunch.
Garnishes:
- Pomegranate seeds
- Chopped walnuts
Pairings:
- This salad pairs well with grilled chicken or shrimp.
- Serve with a glass of white wine or sparkling water.
Suggested side dishes:
- Crusty bread
- Quinoa
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance the flavors.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Wash all produce thoroughly before using.
- Store any leftover salad in the refrigerator and consume within 2 days.
Food history:
- Kinnow oranges are a hybrid fruit that originated in Pakistan and are now widely grown in India. They are known for their sweet and tangy flavor and are a popular ingredient in salads and juices.
Flavor profiles:
- Sweet, tangy, nutty, and salty
Serving suggestions:
- Serve as a light lunch or as a side dish with grilled chicken or shrimp.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Tangy, Sweet, Refreshing, Citrusy