If you're looking for the perfect healthy winter side salad, this Pomegranate Orange Arugula Spinach Salad with a homemade vinaigrette is full of flavor.
The pairing of pomegranate and orange, like in my Buttermilk Muffins, offers a fresh, sweet and tart natural crunch to any recipe. The fruit adds vibrant color and flavor to the bitter greens.
This is a simple winter salad.
The dark greens of baby arugula and spinach, which are available year round, are paired with two of my favorite winter fruits: pomegranate and orange.
The citrus offers a wonderful sweet and juicy component. The pomegranate is tart and juicy and offers a nice crunch from the seed inside the arils.
The bitter, sweet and tart notes are all balanced out by the savory and mellow flavor of thinly sliced shallot.
One of my favorite things about this salad is the homemade light and refreshing pomegranate vinaigrette that is full of zing.
How to serve this salad:
This salad makes the perfect light and refreshing side salad to any protein packed dinner.
Or, if you prefer, you can easily transform this into a hearty entree salad with the addition of delicious goodies like goat cheese, sunflower seeds, avocado, and chicken like I did right after taking these photos.
I absolutely love tart and juicy fruit to balance out the bitter greens. Its a food match made in heaven.
Pomegranate Orange Green Salad
- 4 cups baby arugula (pre-washed)
- 4 cups baby spinach (pre-washed)
- 1 shallot (peeled and thinly sliced)
- 2 oranges (cara cara or blood orange recommended)
- ½ cup pomegranate arils
- freshly ground pepper (to taste)
- ½ cup pomegranate arils
- ⅓ cup extra virgin olive oil (high quality)
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon pepper (freshly ground, adjust to taste)
To prepare salad:
- Add greens to large bowl. Top with shallots.
- To remove segments from orange, slice skin from top and bottom of orange to fully expose the flesh. Then slice away remaining skin and any white parts (known as the pericarp) to expose only the orange flesh. Using a sharp knife, cut the wedges out from each section and add to salad.
- Sprinkle salad with pomegranate seeds - as many as you desire.
To make vinaigrette:
- Press pomegranate seeds thru a fine wire mesh sieve until you have 2 tablespoons of juice. Be prepared to get some splattered on your hand.
- Add the olive oil, vinegar, sugar, salt and pepper to the pomegranate juice. Whisk until blended.
- Toss salad with pomegranate vinaigrette and freshly ground pepper.
- Divide the salad among individual plates, distributing the orange sections evenly. Garnish with additional pomegranate seeds, if desired. Serve immediately.
- quantity and proportions of all ingredients can vary as desired
- Makes about ½ cup vinaigrette
This post was originally published in January 2016 and has been updated for your reading pleasure.