Green Garden Salad with Pomegranate & Orange Vinaigrette
The Story of the Odyssey Christmas Salad: A Blessing from Our Garden
Christmas at Odyssey is not just a celebration; it is a return to our roots, an opportunity to
celebrate the abundance of our land. This year, the heart of our festive table will be a salad
that speaks the language of the Greek winter and carries the pride of our own garden.
It is well known that in Greece, no table, especially the Christmas one, is complete without a
green dish or a generous salad. At Odyssey, we are blessed and proud of our garden—a small
miracle that generously offers us its fruits even in December.
The Greens: The Pride of the Garden
This salad begins with the best possible base: fresh, crisp leafy vegetables cut just hours
before being served. It’s true! Spinach, lettuce, rocket, or even mild mustard greens, all come
directly from the soil of Odyssey. We are lucky that this year our greens are doing so well
—rich in flavor, crisp in texture, and vibrant in colour. We feel deep satisfaction knowing the
origin of every leaf and the care that went into bringing it to our table.
The Fruits: The Colour and Vibrancy of the Holidays
This season is ideal for two of the most dynamic fruits of the Greek winter: the pomegranate
and the orange. These two elements are not merely decorative; they define the character of
our salad.
• Pomegranate seeds offer the ultimate Christmas touch—bright red, slightly acidic,
and full of symbolism for good fortune.
• The orange is the star of our Vinaigrette. Its freshly squeezed juice, combined with
the zest, transforms the dressing. Whisked with extra virgin olive oil, Greek honey,
and fresh Dijon mustard, it creates a sauce that is simultaneously sweet, tart, and
aromatic—a true feast for the palate.
This recipe focuses on simple, crisp greens and a vibrant dressing that highlights the seasonal
citrus.
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Green Garden Salad with Pomegranate & Orange Vinaigrette
Ingredients
For the Salad Base
4 cups mixed leafy greens from your garden (e.g., spinach, lettuce/μαρούλι,
rocket/ρόκα, or mild mustard greens)
1/2 cup walnuts (καρύδια) or almonds, lightly toasted and roughly chopped
1/2 large red onion, thinly sliced (optional, soak in water for 10 minutes to reduce
sharpness)
1/2 cup pomegranate seeds (σπόροι ροδιού)
1 fennel bulb (μαραθόριζα), thinly shaved (optional, for crunch and anise flavor)
1/2 cup feta crumbled (φέτα ) (optional)
For the Orange Vinaigrette (The Sauce)
1/4 cup freshly squeezed orange juice
1/4 cup Extra Virgin Olive Oil
1 tablespoon white wine vinegar or cider vinegar
1 teaspoon Greek honey or maple syrup
1/2 teaspoon Dijon mustard
Pinch of sea salt and freshly ground black pepper
1/2 teaspoon orange zest (use zest from the orange you juiced)
Instructions
1. Prepare the Vinaigrette (The Sauce)
1. In a small jar with a tight-fitting lid, combine the orange juice, olive oil, vinegar,
honey, Dijon mustard, orange zest, salt, and pepper.
2. Secure the lid tightly and shake vigorously for about 30–45 seconds until the dressing
is emulsified (slightly thickened and creamy).
3.Taste and adjust seasoning: add more honey for sweetness, or more vinegar for tang.
Set aside.
2. Prepare the Salad Base
1. Thoroughly wash and dry all the garden greens (this is crucial for a crisp salad). Place
them in a large serving bowl.
2. Add the thinly sliced red onion and shaved fennel (if using).
3. Assemble and Serve
1. Just before serving, drizzle the vinaigrette over the greens. Use only enough to
lightly coat the leaves; you don't want the salad to be soggy.
2. Gently toss the salad.
3. Transfer the tossed greens to your final serving platter.
4. Top the salad generously with the bright pomegranate seeds and the toasted walnuts
or almonds, the feta cheese
Servings : 4-6 people
Ready in : 15 Minutes
Recipe Type : Christmas
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