I have the Ultimate Autumn Salad, then I have the ultimate winter version: Arugula Salad with Pomegranate Vinaigrette.
Obviously there are other salads to eat in fall and winter, but I love showcasing some of these fall and winter produce items that seem to have a pretty short season.
In this case, it's pomegranates and blood oranges.
How to make arugula salad with pomegranate vinaigrette
I sort of like to follow a salad formula. While that may sound weird, hear me out. I choose a green, some fruit or veggies, a nut and some cheese and pair it with a dressing.
I aim to make them cohesive and appropriate for one another so the flavors meld rather than clash.
In this case, I chose an earthy, bitter green like arugula to go with tangy blood oranges, sweet, juicy pomegranate arils, creamy goat cheese crumbles and crunchy chopped walnuts. Let's discuss each one individually.
1) Blood oranges. If you haven't tried one, it's time. They are one of the most beautiful fruits out there with a deep red/orange color, so they just brighten up any dish and without trying, become the star of the show.
They taste very similar to a regular orange and are super juicy, so don't be afraid. Also, they're only in season in the winter, so be sure to give them a try!
2) Arugula. My favorite winter green; it's bitter and spicy and just fantastic. It pairs perfectly with fruit and a light dressing.
3) GOAT CHEESE. I. am. obsessed. Especially with this honey goat cheese made fresh in the great cheese state. Imagine you are eating goat cheese: It's tangy, creamy and luscious, right? Right. THEN. Imagine adding honey to it. Yeah, I am for real.
You will want to put this goat cheese in everything. Or eat it by itself with a spoon, right out of the package. Every day. It's like a combination of goat cheese and cream cheese that has been whipped to fluffy perfection, with a touch of honey-sweetness.
Now for the pomegranate vinaigrette
4) Pomegranate vinaigrette. POM juice + fresh lemon + Dijon + honey + olive oil. Super simple and yummy. Whisked together in a bowl or shaken in a ball jar. Either way, it's so easy.
And as if that wasn't enough... top the salad with crunchy, toasted walnuts and a handful of pomegranate jewels.
And now there is a party in your mouth. This entire arugula salad with pomegranate vinaigrette is incredible.Print
Arugula Salad with Pomegranate Vinaigrette
Arugula salad with blood oranges, walnuts and goat cheese served with pomegranate vinaigrette.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 mins
- Yield: Serves 4 1x
- Category: Salads
- Method: No-Cook
- Cuisine: American
- 4-5 cups fresh arugula, washed and patted dry
- 3 blood oranges, peeled and chopped into rounds
- 2-ounces honey goat cheese, crumbled
- ¼ cup chopped walnuts, toasted
- ¼ cup pomegranate arils
- 1 cup pomegranate juice
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1 ½ tablespoons honey
- ¼ cup extra virgin olive oil
- Dash coarse salt and ground black pepper
- Layer arugula, blood oranges, goat cheese, walnuts and pomegranate arils in a bowl.
- In a small mixing bowl, whisk together pomegranate juice, lemon juice, Dijon and honey. Slowly whisk in olive oil. Season with salt and pepper.
- Drizzle dressing on salad and toss to combine.
Make Ahead Tip: Prep salads and dressing in separate containers. Store in the refrigerator up to 3 days and toss salad with dressing just before serving.
- Serving Size: ¼ of recipe
- Calories: 214
- Sugar: 15g
- Sodium: 78mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 6mg
Keywords: easy, homemade, from scratch, homemade dressing, healthy, quick, simple, seasonal, holiday