Fresh & Flavorful: Sumac Grilled Chicken & Citrus Avocado Salad

Bright, Zesty & Nourishing: Sumac Grilled Chicken Salad with Citrus & Avocado – A Fresh Mediterranean Delight!

Sumac Grilled Chicken & Citrus Avocado Salad

This Sumac Grilled Chicken, Citrus, and Avocado Salad is a vibrant, fresh dish bursting with seasonal ingredients and bold Mediterranean flavors. Inspired by a recipe from the Sababa cookbook I recently picked up, this salad perfectly balances juicy grilled chicken with the brightness of citrus, creamy avocado, and a sumac-spiced dressing. The result is a dish that feels light yet satisfying, making it an excellent choice for a weeknight meal, entertaining guests, or even a special spring gathering.

What I love about this salad is how it highlights fresh, in-season produce. Oranges and pomegranates bring a naturally sweet and tangy contrast, while toasted pistachios and fresh mint add layers of texture and flavor. Not only is this dish beautiful to serve, but it’s also packed with health benefits. The combination of lean protein, heart-healthy fats, and antioxidant-rich fruits makes it a nutrient-dense meal that supports overall wellness while tasting absolutely incredible.

Best of all, it’s incredibly simple to make. With a quick marinade for the chicken and a shake-and-go citrus dressing, you can have this dish on the table in under 30 minutes. Whether you're looking for a bright, refreshing weeknight dinner or an elegant salad to serve at a springtime brunch, this Sumac Grilled Chicken, Citrus, and Avocado Salad is a must-try!

What Ingredients do I need?

Produce:

• Oranges
• Lemons
• Avocado
• Pomegranate seeds
• Romaine lettuce
• Fresh thyme
• Fresh mint

Protein:

• Thin-cut chicken cutlets

Pantry Staples:

• Extra-virgin olive oil
• Sumac
• Kosher salt
• Black pepper

Nuts & Seeds:

• Toasted pistachios

Substitutions and Variations

• Chicken cutlets → Boneless, skinless chicken thighs
• Pomegranate seeds → Dried cranberries or fresh strawberries for a pop of sweetness
• Toasted pistachios → Almonds, walnuts, or sunflower seeds
• Romaine lettuce → Arugula, baby spinach, or butter lettuce

Kitchen Tips and Notes

• Marinate for Maximum Flavor – Let the chicken marinate for at least 1 hour, but if you have time, marinating for up to 4 hours enhances the flavor even more.

• Bring Chicken to Room Temperature – Take the marinated chicken out of the fridge 10–15 minutes before grilling to ensure even cooking.

• Preheat the Grill Pan – A properly heated grill pan prevents sticking and helps achieve those beautiful grill marks on the chicken.

• Slice Citrus Over a Bowl – Cut oranges over a bowl to catch the juice. You can add any extra juice to the dressing for extra flavor.

• Storing Cooked Chicken: Store grilled chicken in an airtight container in the fridge for up to 3 days. It’s perfect for meal prep—just reheat gently or enjoy it cold in salads or wraps.

• Dressing: Make the dressing ahead and store it in a sealed jar in the fridge for up to 5 days. Shake well before using.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Grilled Chicken & Citrus Avocado Salad

Serves 4

For the chicken:
1/2 cup extra-virgin olive oil
1/2 cup orange juice, plus zest from 1 orange
1 tablespoon sumac
1 teaspoon kosher salt
1/2 teaspoon black pepper
5 sprigs thyme
1 1/2 pounds thin-cut chicken cutlets

For the dressing (makes 2/3 cup):
1/3 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sumac

For the salad:
2 medium heads romaine, leaves washed and torn
1 large ripe avocado, sliced
2 medium orange, rind removed, cut into 1/4-inch rounds
1/4 cup pomegranate seeds
2 tablespoons chopped toasted pistachios
1 tablespoon chopped fresh mint

Marinate the chicken: Combine the olive oil, orange juice and zest, sumac, salt, pepper, and thyme in a resealable plastic bag. Add the chicken to the bag, tossing to coat the chicken, and seal the bag. Marinate for 1 hour Allow chicken to come to room temperature 10-15 minutes prior to cooking.

Make the dressing: In a jar with a tight-fitting lid, combine the olive oil, lemon juice, orange juice, salt, pepper, and sumac. Shake until combined.

Preheat an indoor grill pan over medium-high heat. Remove the chicken from the marinade. Grill the chicken until done, 3 to 4 minutes per side. Transfer to a plate and cool slightly.

Assemble the salad: Arrange the romaine, avocado, and citrus on a platter. Arrange the chicken on the salad, drizzle the dressing on top. Garnish with pomegranate seeds, pistachios, and mint.



adapted from Sababa by Adeena Sussman

Bright & Fresh Winter Salad with Bulgur, Delicata Squash, and Pomegranate

A Vibrant & Nourishing Winter Salad Packed with Flavor and Texture! 

Bright & Fresh Winter Salad with Bulgur, Delicata Squash, and Pomegranate

This Bright & Fresh Winter Salad with Bulgur, Delicata Squash, and Pomegranate is the perfect blend of seasonal ingredients, bold flavors, and satisfying textures. It’s packed with wholesome grains, roasted delicata squash, juicy pomegranate arils, and crunchy pistachios, creating a dish that is both visually stunning and incredibly delicious. Whether you're looking for a healthy side dish, a light lunch, or a colorful addition to your holiday table, this Mediterranean-inspired grain salad is sure to impress.

One of the best things about this recipe is how easy and quick it is to prepare. In just 30 minutes, you can have a nourishing meal ready to serve. Bulgur cooks quickly, making it an ideal whole grain for busy weeknights. Meanwhile, roasting delicata squash brings out its natural sweetness, perfectly complementing the tartness of pomegranate and the bright, citrusy kick of lemon juice. Toss everything together with olive oil, fresh herbs, and scallions for a refreshing, well-balanced salad that works as a main dish or side.

As a Mediterranean diet-friendly recipe, this salad is rich in fiber, antioxidants, and heart-healthy fats. The combination of whole grains, nuts, and fresh produce makes it a nutrient-dense option that’s both light and satisfying. Plus, the sweet, savory, and tangy flavors come together in every bite, making this dish something the whole family will love. Whether you serve it with grilled chicken, salmon, or enjoy it on its own, this winter grain salad is a must-try for any season!

What Ingredients do I need?

Grains

• bulgur

Produce

• Delicata squash
• Lemon
• Parsley
• Pomegranate or pomegranate arils
• English cucumber
• Red onion

Pantry Staples

• Dried cranberries
• White wine vinegar
• Extra virgin olive oil
• Salt and pepper

Nuts & Seeds

• Pistachios

Dairy

• Feta Cheese - Block

Substitutions and Variations

Substitutions

• Bulgur → Quinoa or Farro (For a gluten-free option, use quinoa; for a heartier texture, try farro.)

• Delicata Squash → Butternut Squash or Sweet Potatoes (Both roast well and add a similar sweetness.)

• Dried Cranberries → Chopped Dried Apricots or Golden Raisins (For a different fruity sweetness.)

• Pomegranate Arils → Chopped Oranges (add a fresh, juicy bite.)

Variations

• Protein-Packed Version: Add grilled chicken, roasted chickpeas, or crumbled feta for extra protein and flavor.

• Leafy Greens Boost: Toss in baby kale, spinach, or arugula to add more freshness and texture.

• Warm & Cozy Twist: Serve the salad warm by mixing in freshly roasted squash and warm grains before serving.

• Citrus Infusion: Add orange or grapefruit segments for an extra burst of citrusy sweetness.

• Spiced-Up Version: Sprinkle with a pinch of cinnamon, cumin, or sumac for a warming, Mediterranean-inspired flavor.

Kitchen Tips and Notes

• Prepping Delicata Squash Easily: No need to peel! The skin of delicata squash is tender and edible once roasted. Simply halve, scoop out the seeds, and slice into half-moons.

• Make-Ahead Friendly: This salad tastes even better after the flavors meld! Store leftovers in an airtight container for up to 2 days. Add the pistachios just before serving to keep them crunchy.

• Serving Temperature: This dish can be enjoyed warm or cold. If serving warm, mix in the roasted squash and bulgur while still slightly warm for a cozy twist.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Bright & Fresh Winter Salad with Bulgur, Delicata Squash, and Pomegranate

serves 6

1 cup bulgur

1 delicata squash, halved, seeds removed, and cut into 1/2” slices
1 dash Salt and pepper, to taste
1/3 cup extra virgin olive oil, divided

1/4 cup dried cranberries

1/2 of English cucumber, small dice

1/2 medium red onion, small dice

3 scallions, thinly sliced
1 lemon, juiced, plus more to taste
1 small bunch parsley, chopped
1 pomegranate, arils removed
1⁄2 cup salted pistachios, hulled

1/4 - 1/3 cup crumbled feta cheese, from a solid block

Prepare bulgur according to package directions. Drain & cool to room temperature.

Preheat the oven to 425°F. Line a large-rimmed baking sheet with parchment paper.  In a large bowl, toss the prepared squash with 2 Tbsp. olive oil, and salt and pepper to taste. Pour out onto the baking sheet, and bake until tender and golden in spots, about 15-20 minutes. Set aside to cool.

In the same large bowl, add the prepared bulgur, red onion, cucumber,  lemon juice, parsley, and pomegranate arils, and cranberries. Add the remaining olive oil and season with salt and pepper to taste.   Add the squash.   Garnish with pistachios and feta cheese just before serving.

Thanksgiving Salad: Arugula and Spinach Salad with Dates, Pomegranate, and Walnuts

Indulge in the perfect balance of fresh greens, sweet dates, tangy pomegranate, and creamy goat cheese with this vibrant Arugula and Spinach Salad. Topped with crunchy walnuts and a hint of creamy balsamic dressing, it’s a deliciously wholesome treat perfect for your holiday celebrations.  

Arugula and Spinach Salad with Dates, Pomegranate, and Walnuts

This Arugula and Spinach Salad with Dates, Pomegranate, and Walnuts offers a delightful blend of flavors and textures. The peppery arugula and mild spinach mix form a fresh and vibrant base, complemented by the rich sweetness of Medjool dates. The jewel-like pomegranate seeds provide a burst of tartness, while the coarsely chopped walnuts add a satisfying crunch. Crumbled goat cheese introduces a creamy, tangy element that ties everything together. For an extra layer of richness, a drizzle of creamy balsamic dressing can enhance the flavors, making this salad a perfect balance of savory, sweet, and tangy notes. It's a colorful, nutritious dish that’s both light and satisfying.

Thanksgiving dinner is all about a variety of side dishes, and this salad makes a fantastic addition to the table. It's quick and easy to prepare, adds a refreshing twist to a typically carb-heavy feast, and showcases some of the season's best flavors.

Enjoy!

What Ingredients do I need?

Base:

• Arugula and spinach mix

Toppings:

• Medjool dates, chopped
• Pomegranate seeds
• Walnuts, toasted
• Goat cheese, crumbled

Dressing:

• Creamy balsamic dressing (optional)

Substitutions and Variations

To add variety to your salad, you could try:

• Swap the nuts – Use almonds or pecans for a different crunch.
• Add citrus – Include orange or grapefruit slices for brightness.
• Change the cheese – Try feta, blue cheese, or ricotta for a different flavor profile.
• Incorporate herbs – Fresh mint or basil would bring a new dimension.
• Use a different fruit – Try figs, dried apricots, apples, or pears in place of dates or pomegranate.

Berry and Almond Variation

• Additions: ½ cup mixed berries (blueberries, raspberries, or strawberries), ¼ cup slivered almonds
• Dressing: A honey-lime vinaigrette or balsamic vinaigrette
• Notes: The berries bring a sweet and tart balance, and the almonds give a nice crunch in place of walnuts.

Kitchen Tips and Notes

Here are some kitchen tips to elevate your salad.  

1. Toast the Walnuts: Lightly toast the walnuts in a dry skillet for 3–5 minutes to enhance their flavor and add extra crunch. Just be sure to keep an eye on them to avoid burning.

2. Pit Dates Quickly: Use kitchen shears to cut through Medjool dates for easy pitting and slicing. This method is much faster than using a knife.

3. Pomegranate Tips: If you’re struggling with pomegranate seeds, cut the fruit in half, then hold it over a bowl, cut side down. Tap the back of the pomegranate with a wooden spoon, and the seeds will fall out easily.

4. Cheese Crumbling: To prevent your goat cheese from crumbling too much, freeze it for about 10 minutes before you break it up with your hands. It makes it less messy and gives better control.

5. Dress Just Before Serving: If you're using a creamy balsamic dressing or any vinaigrette, dress the salad just before serving to keep the greens fresh and crisp.

6. Balance Flavors: If the salad feels too sweet (from the dates and pomegranate), add a bit more acidity to the dressing—like a splash of lemon juice or a touch more vinegar—to balance the sweetness.

7. Serving a large crowd:  To serve more than 4 people, simply scale up the ingredients proportionally based on the number of servings needed.  

These simple tips will help enhance the texture, flavor, and overall presentation of your salad!

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Arugula and Spinach Salad with Dates, Pomegranate, and Walnuts

serves 4

Ingredients:

• 9 ounces arugula and spinach mix
• ½ cup pitted and sliced Medjool dates
• ¼ cup pomegranate seeds
• ½ cup coarsely chopped walnuts
• 3 oz goat cheese, crumbled
• Creamy balsamic dressing (optional)

Instructions:

1. In a large bowl, combine the arugula and spinach mix.
2. Add the sliced Medjool dates, pomegranate seeds, chopped walnuts, and crumbled goat cheese.
3. Toss gently to combine.
4. Drizzle with creamy balsamic dressing if desired, and serve immediately.

Winter Salads: Pomegranate, Pear & Feta Salad

This is the perfect winter salad that would be great on a brunch buffet, entertaining, or at a Sunday dinner!

Pomegranate, Pear & Feta Salad

We are big on salads anytime of the year and this one is filled with pears, pomegranate seeds, almonds, and feta all on a bed of green leaf lettuce. This salad is gorgeous and bright.  Another plus is that it can be made ahead of time.  Serve it with a simple white wine vinaigrette for one wonderful winter salad.

Enjoy!

What Ingredients do I need?

• Green leaf lettuce 

• D 'Anjou Pears

• Pomegranate Seeds

• Sliced Almonds

• Cucumber

• Feta Cheese

• Extra Virgin Olive Oil

• White Wine Vinegar

• Dijon Mustard

• Honey

Substitutions and Variations

• Use any type pear you like

• Use apple instead of pear

• Try kale, arugula, or spinach for the base

• Make a pomegranate dressing using pomegranate juice

• Try crumbled goat cheese or blue cheese.

• Pistachios would be a great substitute for the almonds

Kitchen Tips and Notes

• Buy Pomegranate Seeds in the frozen aisle.  Use what you want and keep the rest in the freezer. (plus they are cheaper!)

• I buy sliced almonds for convenience, they are perfectly thin and delicate and it saves me loads of time.  I also use them on yogurt, ice cream, and as a topping for many side dishes.

• Try to get firm, yet ripe, pears.  It will hold up better in the salad.

• Serve it in a beautiful serving bowl for a wow presentation.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Pomegranate, Pear & Feta Salad

serves 6

Salad:

1/2 head of green leaf lettuce, chopped
2 D 'Anjou Pears, cored and chopped
1/2 cup pomegranate seeds
1/3 cup sliced almonds
1 cucumber, chopped
2 oz feta cheese, crumbled

White Wine Dressing:

1/3 cup extra virgin olive oil

1/4 cup white wine vinegar

1 Tablespoon Dijon mustard

1 Tablespoon honey

1/4 teaspoon salt

pinch of black pepper

In a large bowl combine lettuce, pears, pomegranate, almonds, and cucumber.  Sprinkle with feta cheese.  For dressing combine all ingredients in a jar and shake to combine.  Drizzle over the top of the salad and toss.