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Arugula salad with pomegranate and orange vinaigrette

Arugula Salad with Pomegranate Recipe

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Make an arugula salad with oranges and pomegranate tossed in an orange vinaigrette.
Course lunch
Prep Time 10 mins
Total Time 10 mins
Servings 4 -6 servings
Calories 261
Author Cheryl Najafi



  • 2 tsp shallot finely minced, or red onion
  • 2 tsp red wine vinegar
  • 2 tsp Dijon mustard
  • 1/4 tsp salt
  • 1 Tbsp orange marmalade
  • 2 Tbsp orange juice
  • 2 Tbsp oil
  • pepper to taste



  • In a small bowl, add finely minced shallot or onion and vinegar. Let shallot marinate in the vinegar for 10 minutes to mellow the harsh onion flavor while you prepare remaining ingredients.
  • Cut the top and bottom from oranges then remove peel using a paring knife. Remove as much of the white pith as possible without taking too much of the flesh. Cut orange into ¼" slices and then cut slices in half and set aside.
  • Finish the orange vinaigrette by adding Dijon mustard, salt, orange marmalade and orange juice to the vinegar/shallot mixture. Whisk to combine then continue to whisk while slowly drizzling in the olive oil. Once the dressing has formed an emulsion, give it a taste and season with additional salt and pepper as desired.
  • Assemble salad on a serving plate or bowl by layering the arugula with the orange slices, pomegranate and toasted walnuts. Drizzle the dressing lightly over the salad, sprinkle with a sprinkling of coarse salt and fresh cracked pepper, serve immediately and enjoy!


Keep the red dye from pomegranates from staining your clothes by submerging the fruit in a colander under water and peeling the seeds while submerged.


Calories: 261kcal | Carbohydrates: 29g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Sodium: 252mg | Potassium: 304mg | Fiber: 5g | Sugar: 23g