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!
3clementinesor 1 navel orange; peeled and sliced or segmented
1/2cuppomegranate arils
1/3cupthinly sliced red onionor sub with green onions
1/2cupcrumbled goat cheese
1/4cuppomegranate juiceI used POM, which has no added sugar
1tablespoonfresh orange juice
1tablespoonred wine vinegar
2teaspoonsdijon mustard
6tablespoonsextra virgin olive oiladd 1-2 more tablespoons if the dressing is too tangy for you!
1/4teaspoonkosher salt
1/8teaspoon 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
Pro tip: Deseed the pomegranate, 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.
I highly recommend checking out my post on how to deseed a pomegranate as you'll save money and it's so easy!
Salad is best served immediately after assembling.
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.