Go Back
–+ servings
Arugula Orange Pomegranate Salad

Arugula Orange Pomegranate Salad for a Festive Crunch

This Arugula Orange Pomegranate Salad is a vibrant, gluten-free dish that combines peppery arugula, sweet oranges, and tart pomegranate for a festive crunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Pecan Pieces Adds crunch and nutty flavor; substitute with walnuts or almonds if desired.
  • 4 cups Arugula Provides a peppery green base; can be replaced with spinach for a milder taste.
  • 2 Clementines/Navel Orange Offers sweetness and citrus flavors; use any sweet citrus variety as an alternative.
  • 1 cup Pomegranate Arils Introduces juicy bursts and a tart-sweet flavor; dried cranberries can be an alternative for a different texture.
  • 1/4 cup Red Onion Adds sharpness and color; green onions can be substituted for a milder flavor.
  • 3/4 cup Goat Cheese Contributes creaminess and tang; feta or blue cheese can be used as a substitute.
For the Dressing
  • 1/2 cup Pomegranate Juice Forms the salad dressing base with tartness; look for 100% juice with no added sugars.
  • 1/4 cup Fresh Orange Juice Enhances flavor depth; additional lemon juice could serve as a substitute.
  • 2 tablespoons Red Wine Vinegar Provides acidity to the dressing; apple cider vinegar can be used instead.
  • 1 tablespoon Dijon Mustard Acts as an emulsifier and adds tang; yellow mustard can be a substitute.
  • 1/3 cup Extra Virgin Olive Oil Adds richness and helps to combine dressing ingredients; other neutral oils may be substituted as needed.
  • to taste Kosher Salt Enhance overall flavor as seasonings.
  • to taste Black Pepper Enhance overall flavor as seasonings.

Equipment

  • Oven
  • large salad bowl
  • Mason jar

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and spread the pecans in a single layer on a rimmed baking sheet. Toast them for 8-10 minutes, stirring occasionally, until they become fragrant and golden brown.
  2. While the pecans are toasting, rinse and dry the arugula, then place it in a large salad bowl. Peel and segment the oranges, ensuring you capture all the juicy flesh. Thinly slice the red onion.
  3. In a mason jar or a small bowl, combine the pomegranate juice, fresh orange juice, red wine vinegar, Dijon mustard, and extra virgin olive oil. Season with kosher salt and black pepper. Shake vigorously until emulsified.
  4. Add the arugula to a large serving bowl along with the segmented oranges, pomegranate arils, sliced red onion, and crumbled goat cheese. Gently toss the salad.
  5. Transfer the salad to a serving platter and top it with the toasted pecans for added crunch. Serve immediately.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 25gProtein: 7gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 150mgPotassium: 350mgFiber: 4gSugar: 10gVitamin A: 500IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

Prepare individual salad components in advance but only mix them just before serving to maintain freshness.

Tried this recipe?

Let us know how it was!