This winter salad is perfect for bringing some cheer to the table with its vibrant colors and tangy flavors. Orange-Pomegranate Salad with Orange Champagne Vinaigrette is an easy yet sophisticated dish with a mix of crunchy and juicy textures that will delight all your guests.
Packed with antioxidant-rich pomegranate seeds, refreshing oranges, and a simple but flavor-filled vinaigrette made with orange champagne vinegar, this is sure to be the star of any winter meal.
Just how good is The Orange-Pomegranate Salad?
The Orange-Pomegranate Salad is a healthy, flavorful winter salad that is sure to tantalize any taste bud. Made with oranges, pomegranates, and mixed greens covered in a healthy orange champagne vinaigrette—this salad is a healthy and delicious way to get through the harsh winter months. Not only will it give you healthy nutrients, but also provide your body with delicious bursts of flavor from the oranges and pomegranates, while simultaneously providing the nourishment of mixed greens. Perfect for a cold winter night or just an average day at home--the Orange-Pomegranate Salad should be an essential in anyone’s kitchen.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 20 minutes
Cook time: n/a
Serves: 4
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Ingredients needed to make Orange-Pomegranate Salad
Orange Champagne Vinaigrette Ingredients:
¼ c. citrus champagne vinegar*
1 large clove of garlic, smashed and peeled
2 T. honey, preferably local
1 t. Dijon mustard
1 t. orange zest, preferably organic
¼ c. orange juice, freshly squeezed (approximately 1 large orange)
½ c. extra virgin olive oil
Sea salt and black pepper, to taste
Salad Ingredients:
1 large pomegranate
1 large avocado, chopped
1 T. fresh lemon juice
6 c. mixed salad greens
½ medium red onion, sliced thin
1 large orange, sliced, peeled, and separated into bite-sized sections
2 oz. goat cheese, crumbled
¼ c. pecan halves
Instructions for making Orange-Pomegranate Salad
- To prepare the dressing, add the vinegar, garlic, honey, Dijon mustard, orange zest, and orange juice to a blender or food processor. Blend on high until completely smooth, approximately 1 minute.
- If using a blender or processor with a vented top, slowly drizzle in the olive oil while blending, or add all at once if this isn’t possible. Season with salt and black pepper, to taste, and blend until thoroughly emulsified. Taste and add additional salt, if desired. Transfer to a serving container and set aside.
- Remove the arils from the pomegranate by slicing off the top and scoring down the sides in between the aril sections with a sharp knife. Carefully pull apart along the score lines and separate the arils from the pith. Place the arils in a small bowl and set aside.
- Coat the avocado with the lemon juice to prevent browning and set aside.
- Arrange the mixed greens on a large serving platter and top with the red onion, orange sections, avocado, and pomegranate arils. Top with the crumbled goat cheese and pecan halves. Drizzle with some of the orange champagne vinaigrette and serve immediately with the remaining dressing on the side. Enjoy!
Variations
Whether you are looking for variations to the classic Orange-Pomegranate Salad or want to surprise your friends at a dinner party, this winter salad is one recipe that can easily be tweaked. You can try variations like adding mandarin oranges, clementine slices, walnuts, and feta cheese instead of pomegranate arils; or swap out the orange juice in the dressing with a bottle of sparkling wine - an Orange Champagne Vinaigrette. With these variations, you have an exciting new dish that sure impresses even the pickiest of eaters.
Storage
An Orange-Pomegranate Salad with a delicious Orange Champagne Vinaigrette can be enjoyed as a winter salad. But how long can this tasty dish be stored in the fridge? The storage life of this delectable salad depends on the ingredients and their storage conditions. Generally, it is recommended to refrigerate this type of salad at or below 40 degrees Fahrenheit and consume it within 3 to 5 days. However, if you have included any perishable ingredients like raw eggs in the dressing, then storage time should be reduced further. When stored in an airtight container, Orange-Pomegranate Salad with a Sweet Orange Champagne Vinaigrette will stay fresh for up to two weeks in the refrigerator.
Top tip
Orange-Pomagranate Salad is a simple but delicious winter salad perfect for any occasion. To ensure it's the best it can be, here are some top tips to keep in mind when making your next batch. Firstly, experiment with different kinds of vinegar for the orange champagne vinaigrette - cucumber-infused white balsamic vinegar would work well as a light, creamy alternative to the traditional balsamic. Additionally, top off your salad with sweet and salty pecans for added crunch and flavor. Lastly, always make sure to freshly segment your oranges - that ensures their flavor really shines through in the finished dish! Following these top tips will have you serving up a surprisingly juicy and zesty Orange-Pomegranate Salad with every bite!
Orange-Pomegranate Salad
- Total Time: 0 hours
- Yield: 4 1x
Description
This winter salad is perfect for bringing some cheer to the table with its vibrant colors and tangy flavors. Orange-Pomegranate Salad with Orange Champagne Vinaigrette is an easy yet sophisticated dish with a mix of crunchy and juicy textures that will delight all your guests
Ingredients
Orange Champagne Vinaigrette Ingredients:
¼ c. citrus champagne vinegar*
1 large clove garlic, smashed and peeled
2 T. honey, preferably local
1 t. Dijon mustard
1 t. orange zest, preferably organic
¼ c. orange juice, freshly squeezed (approximately 1 large orange)
½ c. extra virgin olive oil
Sea salt and black pepper, to taste
Salad Ingredients:
1 large pomegranate
1 large avocado, chopped
1 T. fresh lemon juice
6 c. mixed salad greens
½ medium red onion, sliced thin
1 large orange, sliced, peeled, and separated into bite-sized sections
2 oz. goat cheese, crumbled
¼ c. pecan halves
Instructions
-
To prepare the dressing, add the vinegar, garlic, honey, Dijon mustard, orange zest, and orange juice to a blender or food processor. Blend on high until completely smooth, approximately 1 minute.
-
If using a blender or processor with a vented top, slowly drizzle in the olive oil while blending, or add all at once if this isn’t possible. Season with salt and black pepper, to taste, and blend until thoroughly emulsified. Taste and add additional salt, if desired. Transfer to a serving container and set aside.
-
Remove the arils from the pomegranate by slicing off the top and scoring down the sides in between the aril sections with a sharp knife. Carefully pull apart along the score lines and separate the arils from the pith. Place the arils in a small bowl and set aside.
-
Coat the avocado with the lemon juice to prevent browning and set aside.
-
Arrange the mixed greens on a large serving platter and top with the red onion, orange sections, avocado, and pomegranate arils. Top with the crumbled goat cheese and pecan halves. Drizzle with some of the orange champagne vinaigrette and serve immediately with the remaining dressing on the side. Enjoy!
- Prep Time: 20 mins
- Cook Time: N/A
