Ranch-to-table recipe: You and your guests will enjoy this festive Pomegranate Mandarin Salad with Avocado and Feta. Arrange it like a holiday wreath for an extra-special touch – so fresh and colorful with feta “snow” on top!

  • Prep Time 20 minutes
  • Total Time 20 minutes
  • Servings 4


  • 4 cups romaine lettuce with other crisp mixed greens, if desired
  • 1 long English cucumber thinly sliced
  • 1 California Avocado peeled, pitted and sliced
  • 2 mandarin oranges peeled and sectioned, pith removed
  • 1/2 cup pomegranate arils
  • 1/2 cup feta cheese crumbled
  • 1/3 cup pecans toasted

Citrus Vinaigrette

  • 1/2 cup olive oil extra virgin
  • 3 tbsp lemon juice freshly squeezed
  • 2 tbsp white wine vinegar or Champagne vinegar
  • 1 small shallot finely minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon each, sea salt and pepper


  1. To make a wreath-shaped salad, place a small bowl for the vinaigrette in the center of a larger round shallow
    bowl or platter.
  2. Arrange bite-sized pieces of romaine or other greens in the bowl around the small dish. Top with remaining
    ingredients, finishing with feta cheese and pecans.
  3. Whisk vinaigrette ingredients together and pour into the small bowl in the center of the serving bowl.
  4. Serve and drizzle vinaigrette overall just before serving.
  • Note: If you’re not serving this salad right away, add the avocado just before serving to prevent browning.

🥑 Order premium California Avocados for this recipe from Rossi Ranch – delivered farm-fresh to your door!