Okay, on a pretty factor, this salad just wins! Not only it is pretty, it really is a great combination of flavours that just might surprise you. It's got sweet, tart, bitter, crunch...hey, it's got it all. Pomegranate isn't a fruit I use often but that just might be about to change after putting together this salad!
Each week over at the Food Bloggers of Canada they do a round up of recipes. It is pretty much always seasonally inspired and can be anything from healthy school lunches to decadent deserts. I love participating and whenever it suits, I submit a recipe to go along with the theme.
Quite often, I already have something on my blog that goes with the theme and I just submit what is ready. However, sometimes, I have nothing suitable. Or it suits the theme but the recipe is old and the photos are a we bit on the "yuck" side of things. So, I find myself making little weekly challenges to adhere to whatever theme or ingredient they are looking for.
Which bring me to this week's ingredient, pomegranate.
Of all the recipes on this little blog, there is only one pomegranate recipe. One very lonely recipe. It is Blue Cheese and Pomegranate Cups. I only made them once ever. Well twice really. Once as a trial to see if they would pass the test for my Christmas party and the second time to hit the party table a week later. Those little cups were all eaten at the party so they must have been a hit. Somehow, I haven't gotten around to making them since. Too many other delicious things to try. So much food, so little time.
If you are a frequent pomegranate user, you will most likely know how to open them properly. Guess what? I only just learned, like a few days ago. After googling how to open a pomegranate properly and getting too many hits to count. I was shocked. I was also surprised to see that I was doing it 100% wrong in all of my pomegranate experience. Which probably equates to about five in my entire life. Here is a link to one of the videos I stumbled upon on how to do it correctly. I did it this way after I found the video and found it much easier.
Basically you cut the top off the pomegranate and then find the white areas that section off the seeds. You cut out the sections. Easy! Go look at the video though, it will make far more sense than my makeshift explanation.
This salad can be put together up to a few hours before serving and still it will be fresh. Just remember not to add the dressing until just before serving.
A delicious fresh salad that could be served with any holiday inspired table, a brunch or just to brighten up a gloomy day!
Pomegranate and Citrus Salad
Serves 4 / Prep time: 10 minutes / Cook time: None
For the salad
3 Cups/60 grams of Arugula
1/2 Red onion, thinly sliced
1 Pomegranate, halved and seeds removed for use
1 Clementine, peeled, white bits removed and each segment cut into thirds
1/2 Cup/60 grams walnuts, roughly chopped
1 Cup/110 grams of goats cheese cut into two inch pieces
For the dressing:
1/4 Cup/60 ml Olive Oil
1/4 Cup/60 ml White wine vinegar
1 Tablespoon Dijon Mustard
2 Tablespoons honey
Fresh cracked pepper
In a large salad bowl, combine the arugula, red onion, pomegranate seeds, clementine, walnuts and goats cheese. Toss really well.
Put all the dressing ingredients in a small jar and shake really well. Pour the dressing over the salad and toss really well. Serve immediately.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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