Arugula, Orange, and Pomegranate Salad
on Oct 28, 2019, Updated Nov 25, 2024
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A colorful, texture-filled salad for the winter dinner table.
Almost any big meal could use a green salad to round things off (and balance out the heavier items on the table, like maybe a Baked Tortellini). But not just any old pile of lettuce.
This salad is simply gorgeous and a great way to bring color, flavor, and just plain oomph to a holiday meal. The combination of tartness from the citrus, sweetness from the pomegranate seeds, sharpness from the onion, and a bit of herby bitterness from the arugula — plus a bright homemade vinaigrette — makes this a salad that isn’t just a placeholder on a plate. And the colors are amazing.
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Serve this salad with Lemon Garlic Chicken Thighs, Ginger Lemongrass Salmon, or Penne all’Arrabbiata.
What's In This Post?
A colorful, texture filled salad for the winter table. 15 minutes to make but looks like something you could find on a restaurant menu.
Pomegranate Seeds
I realize at different times, there are foods that I use as defaults (or honestly, kind of crutches) because they pretty much always make things better. Many of these levers are not mine alone: bacon, a fried egg, a shower of fresh arugula. And, especially during cold weather and the holiday season, pomegranate seeds. Gorgeous and glowy, they add sweet-tartness, iridescent ruby color, and crunch to all kinds of recipes — salads in particular.
You can buy pre-shelled pomegranate seeds in little containers in the produce section of the supermarket, or if you’re feeling industrious, buy a whole pomegranate, split it apart, and remove the pomegranate seeds yourself. It’s messy but slightly therapeutic work. If you have kids, lay out lots of paper on the table, put them in big t-shirts that can get messy, and let them take on this project. If you live in a place where it’s warm enough to do this outside — definitely go outside.
You can also do this in a bowl of cold water, preferably placed in the sink, which helps the pomegranate seeds release from the white pithy membrane that ensconces them.
Kitchen Smarts
For more information on how to extract and use pomegranate seeds, check out How to Cook with Pomegranates.
Ingredients
For the Lemon Vinaigrette:
- Shallot – Adds a complexity to the dressing.
- Lemon juice – For a nice acidic zing.
- Rice vinegar – Adds a nice acidity and savory flavor.
- Olive oil – To balance out the acidity.
- Salt and pepper – To taste.
For the Salad:
- Baby arugula – Offers a peppery flavor.
- Red onion – Adds a nice bite to the salad.
- Cara or blood oranges – For a citrusy tartness.
- Pomegranate seeds – For sweet and sour flavors.
How to Make Arugula, Orange, and Pomegranate Salad
- Make the vinaigrette: Combine the shallots, lemon juice, rice vinegar, olive oil, salt, and pepper. Shake in a jar or stir in a bowl to blend.
- Assemble the salad: Place the arugula in a large serving bowl with the onion. Cut the orange and add them to the bowl. Pour the dressing on the salad, and toss to combine. Scatter the pomegranate seeds over the top and serve.
Storage
This salad should be eaten immediately after dressing. If you are planning to have leftovers you should dress your individual portion and store the remaining dry salad in a sealed bag in the fridge.
What to Serve With Orange, Pomegranate, and Arugula Salad
More Recipes with Pomegranate Seeds
- Green Salad with Pears, Parmesan, and Pomegranate Seeds and Puff Pastry Croutons
- Brussels Sprouts, Apple, and Pomegranate Slaw Salad
- Spicy Pear and Cilantro Salsa
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Arugula, Orange, and Pomegranate Salad
Ingredients
For the Lemon Vinaigrette:
- 1 large shallot (thinly sliced)
- 2 tablespoons lemon juice
- 1 tablespoon rice vinegar
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper (to taste)
For the Salad:
- 8 cups baby arugula
- 1 small red onion (halved and very thinly sliced)
- 2 cara cara or blood oranges
- 1 cup pomegranate seeds
Instructions
- Make the vinaigrette. In a small container, combine the shallots, lemon juice, rice vinegar, olive oil, salt and pepper. Shake to blend.
- Place the arugula in a large serving bowl with the onion. Peel the oranges, and use a paring knife to remove all of the white pith from the outside of the fruit. Cut the oranges crosswise into slices, and cut those slices into 4 pieces. Add these to the bowl. Pour the dressing on the salad, and toss to combine. Scatter the pomegranate seeds over the top and serve.
