Arugula, Orange, and Pomegranate Salad

Arugula, Red Onion, Orange, and Pomegranate Seed Salad with Lemon Vinaigrette on plate with pink napkin and fork.

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5 from 3 votes

Arugula, Orange, and Pomegranate Salad

A colorful, texture-filled salad for the winter dinner table.

Prep Time15

Cook Time0

Total Time15

Course: Salad

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: People

Author: Katie Workman

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.

Notes

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 and remove the 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.

Nutrition