The flavors of fall and winter come alive with this Arugula Orange Pomegranate Salad! It’s a refreshing blend of sweet and savory flavors, with a tangy pomegranate dressing to bring everything together. It’s perfect for dinner parties, holidays or any night of the week!

Arugula orange pomegranate salad in a white bowl with fork digging in

The countdown to Christmas is on and we’re just days away from 2022…this year has absolutely flown! This will be my last recipe of the year, so I wanted to take a moment and wish you all a Merry Christmas and prosperous new year!

It can be quite challenging to eat healthfully this time of year amidst all of the indulgences of the holiday season. While I love getting a big dose of veggies in a cozy bowl of white bean kale soup or vegetable soup, I crave fresh salads daily.

My kale apple salad and holiday salad are two of my favorites this time of year because they’re so colorful and festive, with some of the best flavors of the season.

This Arugula Orange Pomegranate Salad is yet another example of the way fall and winter ingredients shine.

I especially love incorporating pomegranate into my recipes this time of year because it adds a tart sweet flavor, a bit of crunch, and it makes dishes like my winter fruit salad sparkle.

Recipes like this make eating healthfully during the holidays easy. 🙂

Arugula pomegranate salad in a bowl with pomegranate dressing and linen

Why you’ll love this recipe:

  • This arugula pomegranate salad is jam packed with sweet and savory flavors and it’s tossed in a tangy pomegranate dressing.
  • It’s festive and colorful, and loaded with texture from crunchy pomegranate arils and pecans, crisp red onion and creamy goat cheese.
  • It’s packed with healthy ingredients, and may be customized to suit your tastes.
  • The components may be prepped in advance and assembled just before you’re ready to serve it.

Recipe ingredients

The ingredients in this pomegranate salad recipe were chosen to provide a wide variety of sweet and savory flavors and textures. They may be customized to suit your tastes as outlined in the ingredient notes below!

Pomegranate salad recipe ingredients

Ingredient notes

  • Pomegranate. While you can purchase pomegranate arils to save time, it’s much more cost effective to deseed a pomegranate yourself. There are a number of ways to do it, and I’ve tried them all. I purchased this pomegranate arils removal tool on Amazon years ago and it’s hands down the easiest way to remove pomegranate arils! If you don’t want to purchase another gadget, see this post on how to deseed a pomegranate by The Café Sucra Farine.
  • Pomegranate juice. I used POM wonderful pomegranate juice, which had no added sugar.
  • Arugula. The spicy, peppery flavor of arugula really elevates this salad, but it may be substituted with your favorite greens.
  • Orange. I almost always have clementines in my fruit bowl, so that’s what I used in this pomegranate salad. Any variety of orange will work perfectly!
  • Red onion. The flavor of red onion adds a sharp bite to this salad that works with all of the other ingredients. If the flavor of raw red onion is too strong for you, it may be substituted with green onion, chives or omitted altogether.
  • Goat cheese. The tangy flavor of the goat cheese pairs so well with the juicy orange and tart sweet pomegranate. If you’re not a fan, substitute it with feta cheese or omit it altogether to make it dairy-free.
  • Pecans. The pecans may be substituted with your favorite nuts or seeds.

How to make this recipe

This arugula pomegranate salad recipe is very easy to make. Simply toast the nuts, prep the ingredients and the dressing, toss and serve!

It’s best served immediately after tossing with the dressing.

Pro tip: Prepare the dressing and toast the pecans a few days in advance.  Salad components may be prepped ahead of time and assembled just before serving.

Prepare the pomegranate dressing

Pro tip: Prepare the pomegranate dressing in advance as it will keep for up to 2 weeks.

How to make pomegranate dressing
  1. Place the pomegranate juice, orange juice, red wine vinegar, dijon mustard, olive oil, salt and pepper in a mason jar.
  2. Secure the lid and shake vigorously to emulsify.

Prepare the pomegranate salad

Pro tip: Toast the nuts up to 3 days in advance, and prep the salad ingredients ahead of time and store separately until you’re ready to toss the salad.

How to make pomegranate salad
  1. Preheat the oven to 350 degrees and place the pecans on a rimmed baking sheet. Bake for 8-10 minutes or until browned and fragrant. Set aside.
  2. While the pecans toast, prep your ingredients. Place the arugula, orange, pomegranate, red onion and goat cheese in a large bowl.
  3. Toss with the desired amount of dressing and top with the pecans.
Arugula orange pomegranate salad in a white bowl with pecans on top

Recipe FAQs

What is pomegranate flavor?

The flavor of pomegranate is similar to cranberries except that it’s sweeter. It has a great tart-sweet flavor and red garnet hue that makes every dish special.

What does pomegranate go well with?

Pomegranate is extremely versatile and pairs well with a wide variety of produce including berries, apples, pears, citrus, winter squash and greens such as kale and arugula. It’s also wonderful with dairy such as goat cheese, cream cheese, feta and brie, and is a great addition to cocktails and sangria.

Is pomegranate juice high in sugar?

Like other fruit juices, pomegranate juice does contain a decent amount of sugar. Be sure to purchase pomegranate juice with no sugar added to keep it to a minimum.

Serving suggestions

This pomegranate salad recipe is extremely versatile. It makes a weeknight dinner special, or it’s elegant enough for special occasions.

Recipe notes

  • Salad is best served immediately after assembling. 
  • Pro tip: Prepare the dressing and toast the pecans a few days in advance.  Salad components may be prepped ahead of time and assembled just before serving.
  • Pomegranate arils may be purchased to save time, but it’s much more cost effective to deseed a pomegranate yourself. Years ago I purchased this pomegranate arils removal tool from Amazon and it’s hands down the easiest way to deseed a pomegranate!
  • Nutrition information includes all of the dressing, but you probably won’t need it all.  Store leftover dressing in the refrigerator for up to 2 weeks.
Arugula pomegranate salad with goat cheese and pomegranate dressing

More salad recipes you’ll love:

If you try this recipe I’d love to hear from you! Leave a comment and rating below, and snap a photo and tag me at @flavorthemoments on Instagram!

Arugula orange pomegranate salad in a white bowl with fork digging in

Arugula Orange Pomegranate Salad

Arugula Orange Pomegranate Salad is vibrant, refreshing and packed with sweet and savory flavor! It's tossed in a tangy pomegranate dressing for the ultimate fall and winter salad!
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Ingredients

  • 1/2 cup pecan pieces
  • 5 ounces arugula
  • 3 clementines or 1 navel orange; peeled and sliced or segmented
  • 1/2 cup pomegranate arils
  • 1/3 cup thinly sliced red onion or sub with green onions
  • 1/2 cup crumbled goat cheese
  • 1/4 cup pomegranate juice I used POM, which has no added sugar
  • 1 tablespoon fresh orange juice
  • 1 tablespoon red wine vinegar
  • 2 teaspoons dijon mustard
  • 6 tablespoons extra virgin olive oil add 1-2 more tablespoons if the dressing is too tangy for you!
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

Instructions 

Toast the pecans

  • Preheat the oven to 350 degrees and place the pecans on a rimmed baking sheet. Bake for 8-10 minutes or until browned and fragrant. Set aside.

Assemble the salad

  • While the pecans toast, pre your salad ingredients. Place the arugula, orange, pomegranate, red onion and goat cheese in a large bowl.

Prepare the dressing

  • Place the pomegranate juice, orange juice, red wine vinegar, dijon mustard, olive oil, salt and pepper in a mason jar. Secure the lid and shake vigorously to emulsify.
  • Toss the salad gently with the desired amount of dressing (you probably won't need it all), then top with the pecans. Serve immediately and enjoy!

Notes

  • Salad is best served immediately after assembling. 
  • Pro tip: Prepare the dressing and toast the pecans a few days in advance.  Salad components may be prepped ahead of time and assembled just before serving.
  • Pomegranate arils may be purchased to save time, but it’s much more cost effective to deseed a pomegranate yourself. Years ago I purchased this pomegranate arils removal tool from Amazon and it’s hands down the easiest way to deseed a pomegranate!
  • Nutrition information includes all of the dressing, but you probably won’t need it all.  Store leftover dressing in the refrigerator for up to 2 weeks.

Nutrition

Calories: 283kcal, Carbohydrates: 12g, Protein: 6g, Fat: 25g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Cholesterol: 9mg, Sodium: 194mg, Potassium: 272mg, Fiber: 3g, Sugar: 8g, Vitamin A: 768IU, Vitamin C: 25mg, Calcium: 88mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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