Winter Greens Salad with Pomegranate and Blood Oranges is a sweet and zesty, crispy salad that is perfect for the holidays.
When to Serve a Winter Greens Salad
Well, any day of the year. However, I especially love a winter greens salad in the colder months of the year when the oranges are in season usually from November through March.
However, this Winter Greens Salad with Pomegranate and Blood Oranges is a perfect holiday salad with its bright holiday gem and jewel-like colors of red, green and white. From Thanksgiving to Christmas, and even New Years’ celebrations.
What is the difference between Blood Oranges and Common Oranges?
Both blood oranges and common oranges are healthy nutrient-rich citrus fruits. Common oranges have that distinctive bright orange color, but the more distinctive blood orange possesses a “richer red or maroon color and raspberry-like flavor and scent.” Despite their color and flavor differences, the two varieties of oranges are much the same nutritionally.
The common orange or navel orange tends to be sweet while the blood orange can be a bit tart, making them a perfect addition to fruits and winter greens salads.
Ingredients for the Winter Greens Salad with Pomegranate and Blood Oranges
Citrus: 2 blood oranges, one to juice, one to slice, plus a common or navel orange for juicing and zesting.
Greens: Baby spring mix salad greens, a small head of radicchio, and a couple of heads of Belgian endive
Pantry Ingredients: sugar, garlic clove, white wine vinegar, or apple cider vinegar, extra-virgin olive oil, salt, and pepper
Additional Ingredients: pomegranate arils
Winter Greens Salad Dressing
This salad dressing is a unique twist on a warm orange dressing. The addition of blood orange juice gives it a tangy flavor that perfectly pairs with the greens in the salad.
I like to make the dressing ahead and have it ready for a simple assembly of greens before serving.
How to Make the Dressing
Whisk together the blood orange juice, orange juice and zest, sugar, minced garlic, sugar, and vinegar. Then in a steam stream, whisk in the olive oil until fully combined. Season with salt and freshly cracked pepper to taste.
I like to make the dressing ahead and refrigerate in a lidded jar… like a Mason jar, until ready to serve.
- 1/4 cup blood orange juice
- 1/4 cup orange juice
- 1/2 teaspoon orange zest
- garlic clove, minced
- 1 1/2 teaspoons sugar
- 1/2 cup extra-virgin olive oil
- 1/2 cup white wine vinegar
- salt and pepper to taste
- 2 heads Belgian endive, trimmed and separated
- 1 small head radicchio, torn
- 5 cups baby spring mix greens (kale, spinach, arugula)
- 1 cup pomegranate arils
- 1 blood orange, thinly sliced or orange segments
- To Make the Dressing: Whisk together the blood orange juice, orange juice, orange zest, garlic, sugar, and vinegar. Whisk in the olive oil in a steady stream until combined. Season with salt and pepper to taste.
- To Make the Salad: Arrange the greens on a platter, top with pomegranate arils and blood orange slices or orange segments. Drizzle with the dressing and serve.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 128 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 45mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 2g Sugar: 8g Sugar Alcohols: 0g Protein: 1g