Orange-Pomegranate Salad with Orange Champagne Vinaigrette

Salad in winter?  Isn’t that like eating soup in the middle of summer, you ask?

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And yes, it is but then remember, we have Gazpacho, the cold soup!  Just the same, we have salads that work perfectly in winter.  Not only are they are a great way to boost your nutrition levels but they look stunning.

Take this Orange-Pomegranate Salad for example.  Served with a homemade orange champagne vinaigrette, it looks gorgeous and is packed with goodness.  Added bonus – it’s very simple to make!

Why eat salad in winter?

One of the main reasons that salads weren’t the in thing to eat in winter was that some of the key ingredients weren’t in season.  But now we get ingredients from all over the world so this is less of an issue.

Not only that, but we have winter versions of common ingredients.  Spinach is one example, available all year round and packaged with goodness.  Fruits such as oranges used here, pomegranates, pears and winter apples are also brilliant in winter salads.Finally, there’s the easy ways to add more nutrition to the salad with things like seasonal winter vegetables, nuts or seeds.  These all add loads of flavour and help give your system a boost if you are feeling those winter blues.

What you need to make orange pomegranate salad

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

Kitchen equipment

• Hand blender (or food processor)
• Small glass bowl
• Serving platter

How to make the recipe

STEP 1: 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. 

STEP 2: 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. 

STEP 3: 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. 

STEP 4: Coat the avocado with the lemon juice to prevent browning and set aside. 

STEP 5: 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. 

Storing the recipe

In the fridge: You can store leftovers in the fridge, it will keep better if you separate the dressing from the salad so it is worth only adding it to the amount you think will be eaten.  Pop the salad in an airtight container and the dressing in a salad dressing container.  Use within 3 days. 

Recipe tips

You can swap the pecans for other nuts if you prefer them.  Or if you aren’t a nut fan, then try something like sunflowers seeds that have a bit of crunch and add to the recipe.

Mixed greens can be all kinds of salad leaves or you can choose your favourites.  Spinach is a good one and things like watercress are usually available all year now.

Yield: 4 portions

Orange-Pomegranate Salad with Orange Champagne Vinaigrette

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Check out this simple Orange Pomegranate Salad complete with an orange champagne vinaigrette and see why winter salads are a great lunch idea!

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

Orange Champagne Vinaigrette Ingredients:

Toggle ingredient group

• 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:

Toggle ingredient group

• 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

STEP 1: 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. 

STEP 2: 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. 

STEP 3: 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. 

STEP 4: Coat the avocado with the lemon juice to prevent browning and set aside. 

STEP 5: 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. 

Notes

You can swap the pecans for other nuts if you prefer them.  Or if you aren’t a nut fan, then try something like sunflowers seeds that have a bit of crunch and add to the recipe.

Mixed greens can be all kinds of salad leaves or you can choose your favourites.  Spinach is a good one and things like watercress are usually available all year now.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 620Total Fat: 44gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 7mgSodium: 306mgCarbohydrates: 54gFiber: 15gSugar: 32gProtein: 11g

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