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Orange-Pomegranate Salad with Orange Champagne Vinaigrette
Orange-Pomegranate Salad with Orange Champagne Vinaigrette
This lovely winter salad features gorgeous colors and incredible flavor. Bright red pomegranate arils and vibrant sections of orange wet the appetite with strong visual appeal, while creamy goat cheese and avocado balances the satisfying crunch of the red onion and pecans. A little drizzle of the delicious homemade citrus vinaigrette pulls it all together for a truly satisfying meal.
Ingredients
Orange Champagne Vinaigrette Ingredients:
- ¼ cup citrus champagne vinegar
- 1 clove garlic large, smashed and peeled
- 2 tablespoons honey preferably local
- 1 tablespoon Dijon mustard
- 1 tablespoon orange zest preferably organic
- ¼ cup orange juice freshly squeezed (approximately 1 large orange)
- ½ cup extra virgin olive oil
- Sea salt to taste
- black pepper to taste
Salad Ingredients:
- 1 large pomegranate
- 1 large avocado chopped
- 1 tablespoon lemon juice fresh
- 6 cups 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 cup 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!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 369kcal (18%)Carbohydrates: 11g (4%)Protein: 4g (8%)Fat: 35g (54%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 4gMonounsaturated Fat: 23gCholesterol: 7mg (2%)Sodium: 83mg (4%)Potassium: 191mg (5%)Fiber: 1g (4%)Sugar: 8g (9%)Vitamin A: 867IU (17%)Vitamin C: 24mg (29%)Calcium: 38mg (4%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
