Blood Orange and Pomegranate Salad
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This Blood Orange and Pomegranate Salad with winter greens is a sweet and zesty, crispy salad that is perfect for the holidays! Easy-to-make and finished with a simple blood orange dressing, it is also the perfect vibrant and colorful salad to make through January and February.
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Forget the idea that salads should be for summer: this Blood Orange and Pomegranate Salad, made with winter greens like endive and radicchio is packed with delicious winter produce.
It’s pretty enough for entertaining but easy enough to make for every day!
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 refrigerate it in a lidded jar, like a Mason jar, until it is ready to serve.
Ingredients
- 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, and cherry tomatoes if you can get food ones this time of year!
Frequently Asked Questions
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.
Yes! This is delicious with cooked grains like quinoa and farro, and torn mozzarella is also an excellent add-in if you’re looking to add some protein.
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Winter Greens Salad with Pomegranate and Blood Oranges
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I would like to add a little fresh cheese to this salad. What type do you think would go well with this?
Hi Kim! I like to serve the salad with feta, blue cheese, or even freshly shredded Parmesan. Goat cheese is really good too if you like it!
Thank you! I just realized this is the 3rd recipe of yours I am making for Christmas dinner for my family. All 3 came from different places on the internet. I made a trial of the espresso chocolate coffee cake and my tasters LOVED it. Second one in the freezer. Making millionaires shortbread today for the freezer and this salad day of. So glad I found your website. Now I know where to look first for my inspo!
I am SO honored, Kim! You can’t imagine how wonderful it is for us to hear that! Thank you so much for trying them, and coming back to tell us about them! Merry Christmas!