Citrus Arugula Salad with Pomegranate Dressing

I have the Ultimate Autumn Salad, then I have the ultimate winter salad. This is the Citrus Arugula Salad with Pomegranate Dressing!

This salad is loaded with citrus segments, creamy avocado, toasted walnuts, juicy pomegranate arils and tangy goat cheese.

It's drizzled with pomegranate dressing for the perfect pop of fresh flavors.

How to make citrus arugula salad with pomegranate vinaigrette

Featured Ingredients

For the salad:

• Arugula: We love, love, love, these peppery greens!
  • They’re fresh and spicy, and are as delicious raw as they are sauteed in a little olive oil, salt, pepper, and garlic.
  • If for some reason you can’t find them or don’t have them on hand, substitute in watercress.
  • It has the same type of peppery bite, and even has a more delicate texture than arugula.
• Citrus: Any type of oranges or grapefruit will be delicious in this recipe.
  • I like to peel and segment several types of oranges and pink grapefruit (plus blood oranges if I can find them!). Any sweet and tangy citrus will do.
• Avocado: It's creamy and rich, which pairs so perfectly with the greens, citrus and pomegranate.
  • A high fat addition like avocado works wonders on a salad!
• Goat Cheese: This is a crazy fun ingredient to add to a salad or charcuterie board. It’s a little sweet and tangy and savory.
  • It’s worth keeping on hand for anything that needs a pop of flavor. It’s also fantastic on baguette, on roasted beet salads, or in a cheese tart.
  • Let your imagination run wild!
• Walnuts: These buttery and slightly bitter nuts pair perfectly with the sweetness of the blood oranges.
  • But, if you don’t have any on hand, we’d suggest substituting pecans or pistachios.
• Pomegranate Arils: Not only are these crunchy, sweet, and tart little seeds of the pomegranate gorgeous, they’re also loaded with nutrients which help promote heart health, and joint inflammation.
  • They’re also perfect for a pre-workout snack because they have a decent amount of healthy carbohydrates that will keep your energy level balanced.

For the dressing:

• Pomegranate Juice: I love POM Wonderful juice, as it's filled with antioxidants and makes for the best star ingredient in a winter salad dressing.
• Lemon: Use the zest and juice for the best ever dressing!
• Honey: To make it sweet, and flavorful.
• Dijon: To give the dressing body and tang.
• Extra-Virgin Olive Oil: Filled with fruity and slightly grassy flavors, this oil is fantastic in the arugula salad with pomegranate vinaigrette!

Step-by-Step Instructions

1. Layer arugula and spinach, citrus segments, avocado, goat cheese, walnuts and pomegranate arils in a bowl.
2. In a small mixing bowl, whisk together pomegranate juice, lemon juice, honey and Dijon. Slowly whisk in olive oil. Season with salt and pepper.
3. Drizzle dressing on salad and toss to combine.

Recipe Substitutions and Alterations

• Greens: Use your favorite mixed or spring greens, baby kale or butter lettuce.
• Citrus: Use a variety of oranges and grapefruit. Try it with blood oranges and Cara Cara oranges!
• Avocado: You can skip this if you're not a fan.
• Goat cheese: Try it with crumbled feta or blue cheese.
• Walnuts: Pecans, almonds, pepitas or pistachios are equally delicious.
• Pomegranate arils: There's nothing like them, but if you can't find them, go ahead and use dried cranberries or cherries.
• Pomegranate juice: If you can't find it, try it with fresh orange juice instead.
• Add berries: If you really want to up the vitamins in this already vitamin loaded salad, you could also add blueberries, raspberries, strawberries, or blackberries to the mix.

Nutrition Considerations

• To make this gluten free: This recipe is naturally gluten free. Be sure all packaged ingredients are gluten free.
• To make this dairy free: Skip the goat cheese.
• To make this vegan: Skip the goat cheese.
• To make this nut free: Skip the walnuts. Be sure all other ingredients are nut free.

How to pick and seed a pomegranate

• When picking a pomegranate at the store, try to find one that’s good and heavy.
  • The heavier it is, the juicier it is!
• A handy trick to remove the seeds of the pomegranate without staining your cutting board is to cut off the top, and slice it nearly into quarters.
• Place the pomegranate into a large bowl filled with cold water, and break it into fourths under water.
• Agitate the water to loosen the seeds, then use a mess spoon or your hands to scoop out the arils.
  • No muss, no fuss, no stained cutting board!
• If you don't want to deal with a whole pomegranate, buy the little aril cups and a bottle of the POM juice!

The best salads on earth:

• The Ultimate Autumn Salad
• Roasted Acorn Squash Salad
• Brussels Sprouts Cranberry Salad
• Mediterranean Kale Salad
• Vegetarian Taco Salad
• Ramen Noodle Salad with Orange Sesame Dressing

Citrus Arugula Salad with Pomegranate Dressing

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Arugula and spinach with fresh citrus segments, creamy avocado, pomegranate arils, toasted walnuts and tangy goat cheese with a pomegranate dressing. It's the ultimate winter salad!

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 0 mins
• Total Time: 10 mins
• Yield: Serves 4
• Category: Salads
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Salad:

• 4-5 cups fresh arugula and baby spinach
• 3 oranges and/or grapefruit, peeled and segmented
• 1 medium avocado, peeled, pitted and sliced
• 2-ounces goat cheese, crumbled (optional)
• ¼ cup chopped walnuts, toasted (optional)
• ¼ cup pomegranate arils

Pomegranate Dressing:

• ½ cup pomegranate juice
• Zest and juice of 1 medium lemon
• 1 ½ tablespoons honey
• 1 teaspoon Dijon mustard
• ¼ cup olive oil
• Dash coarse salt and freshly ground black pepper

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Instructions

1. Layer arugula and spinach, citrus segments, avocado, goat cheese, walnuts and pomegranate arils in a bowl.
2. In a small mixing bowl, whisk together pomegranate juice, lemon juice, honey and Dijon. Slowly whisk in olive oil. Season with salt and pepper.
3. Drizzle dressing on salad and toss to combine.

Notes

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.

Nutrition

• 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