Pomegranate Citrus Salad

Pomegranate Citrus Salad

Dress up your dinner table with this simple arugula citrus salad made with goat cheese and homemade blood orange vinaigrette. Sweet citrus, peppery arugula, creamy goat cheese, and spicy red onion create amazing flavor and pack a variety of healthy vitamins, too. Perfect for holidays but easy enough for everyday.

Course Sides

Cuisine American

Diet Vegetarian

Recipe Type Bridal Shower, Christmas, Easter, Healthy Choices, Lemon, Picnic, Pumpkin, Salads, Served Cold, Spinach, Summer, Thanksgiving, Vegetables

Skill Level Easy

Prep Time 15

Total Time 15

Servings

Calories 177kcal

Author Angela G.

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

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.

Nutrition