Citrus Arugula Salad with Pomegranate Dressing
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!
- 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
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
Instructions
- Layer arugula and spinach, citrus segments, avocado, goat cheese, walnuts and pomegranate arils in a bowl.
- In a small mixing bowl, whisk together pomegranate juice, lemon juice, honey and Dijon. Slowly whisk in olive oil. Season with salt and pepper.
- 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: 1/4 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