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★ Why You'll Love this Recipe ★
Bursting with Color and Flavor
This citrus salad is as vibrant on the plate as it is on the palate. A mix of arugula, citrus fruits, and creamy goat cheese creates a refreshing and satisfying combo that looks stunning at any meal.
Homemade Dressing Seals the Deal
A quick blood orange vinaigrette adds sweet-tart zing that elevates everything. Store-bought dressing works in a pinch, but this homemade version is fast, fresh, and worth the extra step.
Perfect for Any Occasion
While it shines as a holiday showpiece, this salad is simple enough for a weeknight dinner or to prep ahead for healthy lunches. It pairs beautifully with grilled chicken or salmon for a full meal.
A Versatile Year-round Salad
Made with oranges, this salad brings brightness year-round. It’s especially welcome in fall and winter for a fresh, cheery contrast—but it’s just as fitting for warm-weather menus.
Pairs well with...
Pair this Citrus Salad with Crockpot Ham with Honey Lemon Glaze, a side of Butternut Squash Orzo with Feta and Sage, and Cannoli Bundt Cake for Dessert.
★ Ingredients You'll Need ★
Here's a look at what you'll need for this salad and dressing:
- Greens. A salad blend that includes baby arugula and baby spinach is ideal for this salad. The peppery flavor of arugula paired with the sweet citrus and creamy goat cheese in this salad really works. If arugula is too spicy for you, try a simple store-bought spring mix instead.
- Dressing. The delicious homemade citrus vinaigrette dressing is very simple to whisk up; however, to save time, you can substitute a store-bought citrus dressing, a balsamic vinaigrette, or a creamy poppyseed dressing.
- Fresh thyme. This is optional. Adding fresh thyme to the dressing adds a layer of herby flavor. It's not necessary but adds depth of flavor. I especially like to add this in the summer when I have fresh thyme growing at home.
★ How to Make this Recipe ★
This salad is simple to prep. No cooking and just a little chopping and shaking!
Here's a look at the steps:
- Add salad greens to a large bowl or platter.
- Layer salad greens with onion and oranges.
- Add pomegranate seeds and pumpkin seeds.
- Layer in fresh pepper and goat cheese.
- Whisk together dressing ingredients.
- Drizzle dressing over salad and serve.
Simple!
★ Tips & FAQs ★
Substitutions
- Substitute the goat cheese for feta crumbles.
- Substitute the roasted salted pepitas for sunflower seeds, walnuts, or pecans.
- Substitute the salad dressing for a bottled balsamic vinaigrette or creamy poppyseed dressing, if you prefer.
Variations
Switch up the toppings of this salad to make it your own! Here are a few ideas:
- Add creamy avocado slices.
- Swap the pomegranate for sliced strawberries or raspberries.
- Try adding nuts. Pine nuts, walnuts, pecans, or sliced almonds instead of pumpkin seeds.
- Add a protein. Grilled or sliced rotisserie chicken can take this salad from a side to a meal.
- Swap the herb. Fresh thyme adds a nice aroma, but fresh mint would be lovely, too!
While fresh citrus is ideal for the best flavor and texture, you can use pre-packaged citrus segments if fresh fruits are not readily available. Just make sure to drained away excess liquid before adding to the salad to prevent the salad from becoming soggy or watery.
The sweetness of the salad can vary with the natural sweetness of the citrus fruits used. So if you'd like to sweeten the salad, add extra honey to the dressing. Alternatively, if you find the salad too sweet, you can balance the sweetness with a hint of acidity by adding a squeeze of fresh lemon or lime juice.
Salad is best enjoyed freshly made; however, if you anticipate you will have leftovers, serve the salad with the dressing on the side. Store leftover salad in an airtight container in the refrigerator for 2-3 days, with the dressing separate. When ready to serve, give the salad dressing a quick whisk or shake to reincorporate it before using.
★ More Salad Recipes ★
Browse all my easy and delicious salad recipes and Pin your favorites for later!
Pomegranate Citrus Salad
Equipment
Ingredients
Salad
- 10 oz baby arugula and baby spinach blend
- ½ red onion sliced
- 1 blood orange peeled and sliced
- 1 mandarin orange peeled and sliced
- ¼ cup pomegranate arils (seeds)
- 2 tablespoon roasted salted pepitas (pumpkin seeds)
- 4 oz honey goat cheese (I used Montchevre)
- freshly ground black pepper to taste
Dressing
- ¼ cup blood orange juice (1 orange)
- 2 tablespoon lemon juice (1 lemon)
- 1 tablespoon Dijon mustard
- 2 tablespoon honey
- ¼ teaspoon salt more or less to taste
- 2 sprigs fresh thyme leaves (optional)
- ½ cup olive oil
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Instructions
- Prepare salad ingredients. Peel oranges and slice. Thinly slice red onion.
- Layer salad ingredients. Add arugula and spinach to a large platter or salad bowl. Lay slices of red onion, blood orange, and mandarin orange on top of the greens.
- Garnish salad with pomegranate arils, roasted pepitas, and crumbled goat cheese. Grind fresh black pepper over the top of the salad, if desired.
- Prepare the dressing. Add blood orange juice, lemon juice, Dijon mustard, honey, and salt to a small bowl. Whisk to combine. Add fresh thyme leaves for a more herbaceous flavor. (optional)Continue whisking then stream in olive oil until incorporated into the dressing.
- Add dressing to salad. Drizzle dressing over the salad or serve with dressing on the side for guests to add their own desired quantity.
Notes
- 2 clementines or 1 naval orange can be used in place of the mandarin orange.
- Use a serrated knife or paring knife to remove the orange peels to give the orange slices a pretty hexagonal shape.
- Remaining salad dressing can be stored in an airtight container in the refrigerator for up to a week. If the vinaigrette beings to separate in the fridge, just whisk it again or shake it up in a jar to re-emulsify it.
- Use a hand frother to quickly emulsify the dressing. Or make dressing in a mason jar with a lid and shake to emulsify.
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