Blood Orange Salad with Pomegranate Vinaigrette
Blood Orange Salad has colorful blood and navel oranges, sharp white cheddar cheese, pomegranate seeds, and pepitas. Drizzled with a pomegranate viniagrette.
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Servings: 4
Equipment
- large bowl
- small cutting board
- sharp knife
- mason jar or small bowl
Ingredients
Pomegranate Vinaigrette
- ¼ cup avocado oil or olive oil
- 2½ tbsp 100% pomegranate juice
- 1½ tbsp red wine vinegar
- 2 tsp maple syrup
- 1 tsp dijon mustard
For the Salad
- 10 ounces spinach and spring lettuce, 50/50 mix
- 2 blood oranges
- 2 navel oranges
- ½ cup white sharp cheddar cheese grated
- ¼ cup pomegranate seeds
- ¼ cup pepitas
- cracked pepper to taste
Instructions
For the pomegranate vinaigrette
- In a mason jar, combine all ingredients. Shake until mixed.
- Store leftover vinaigrette in an airtight container in the refrigerator for up to a week.
For the salad
- Pour lettuce into a large bowl.
- Cut and peel the oranges. Cut both ends of the orange first. Lay the orange flat on the cutting board then run the knife down the orange from top to bottom to remove the peel. Once peeled, cut into slices. Add the oranges on top of the lettuce.
- Add the cheese, pomegranate seeds, and pepitas. Finish with cracked black pepper to taste then pour the vinaigrette over the salad when ready to serve.Serve immediately or refrigerate until ready to serve.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.