Winter Greens Salad with Pomegranate and Blood Oranges
Winter Greens Salad with Pomegranate and Blood Oranges is a sweet and zesty, crispy salad that is perfect for the holidays.
Servings: 6 servings
Calories: 186kcal
Ingredients
- ¼ cup blood orange juice
- ¼ cup orange juice
- ½ teaspoon orange zest
- garlic clove minced
- 1 ½ teaspoons sugar
- ½ cup extra-virgin olive oil
- ½ 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
You can easily bulk out this salad with cooked grains like quinoa and farro, and torn mozzarella is also an excellent add-in if you're looking to add some protein.
Nutrition
Serving: 1g | Calories: 186kcal | Carbohydrates: 5g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 11mg | Potassium: 149mg | Fiber: 1g | Sugar: 3g | Vitamin A: 431IU | Vitamin C: 20mg | Calcium: 13mg | Iron: 0.5mg