I made this for a get-together as I needed a festive salad. Seeding the pomegranate (in a bowl of water) was a bit time-consuming but the rest of it came together quickly. I used regular orange juice in the dressing as a time-saver. I served it in one large bowl tossed with just half or so of the dressing, and everyone commented on how colorful, festive and different it was. Next time I would make less dressing and might try concentrating the juice on the stove for more pronounced flavor, but I would make this again.
Winter Salad with Pomegranate, Clementine, and Goat Cheese
Prep: 15 minutes.
Yield: Makes 4 servings (serving size: 1 1/4 cups salad)
More From Health
Amount per serving
- Calories: 209
- Fat: 8g
- Saturated fat: 2g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 1g
- Protein: 6g
- Carbohydrate: 33g
- Fiber: 7g
- Cholesterol: 6mg
- Iron: 2mg
- Sodium: 58mg
- Calcium: 103mg
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Salads