Winter Salad with Pomegranate, Clementine, and Goat Cheese

pomegranate-clementine-salad Recipe
Kate Sears
Prep: 15 minutes.


Makes 4 servings (serving size: 1 1/4 cups salad)

Nutritional Information

Calories 209
Fat 8 g
Satfat 2 g
Monofat 3 g
Polyfat 1 g
Protein 6 g
Carbohydrate 33 g
Fiber 7 g
Cholesterol 6 mg
Iron 2 mg
Sodium 58 mg
Calcium 103 mg


5 clementines or 2 navel oranges
1 tablespoon champagne vinegar
1 tablespoon honey
1 teaspoon extra-virgin olive oil
5 cups winter salad greens (such as baby spinach, romaine, and endive)
1/2 cup pomegranate seeds (about 1 pomegranate)
1/4 cup pistachios
1/4 cup (1 ounce) crumbled goat cheese


1. Segment 2 clementines or 1 navel orange, and set aside. Juice the remaining citrus fruit. (You should have about 1/3 cup juice.)

2. Whisk together juice, vinegar, and honey in a serving bowl. Pour oil in slowly, whisking until well-combined. Add salad greens to bowl, and toss gently to combine.

3. Divide salad among 4 plates, and sprinkle evenly with pomegranate seeds, pistachios, and goat cheese. Top with reserved citrus segments. Serve.


Lori Powell,

December 2009
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