Pomegranate Salad with Blood Orange Dressing

August 1, 2013  |  

This tangy, colorful salad from Big Girls, Small Kitchen is a great way to get more greens and antioxidants into your diet. Starring carrots, pecans and pecorino, this is no boring deli salad. Serve it as a side or heap a whole bunch on your plate for a meal.


For the salad
2 1/2 ounces washed arugula leaves, dried well
1/2 small radicchio, trimmed of outer leaves and sliced thinly
1/2 endive, trimmed of outer leaves and sliced thinly
1 carrot, peeled and grated
Seeds from half a pomegranate–about 1/4 to 1/3 cup
1/4 cup pecans, toasted and coarsely broken up
About 10 thin slices of pecorino cheese, shaved from a wedge with your peeler

For the blood orange dressing
2 tablespoons freshly squeezed blood orange juice (regular orange juice is fine too)
2 teaspoons Dijon mustard
6 tablespoons olive oil
1/4 teaspoon coarse salt
Freshly ground pepper

In a salad bowl, combine the arugula, radicchio, and endive and grated carrot. Toss.

For the dressing: Whisk together the orange juice and mustard. Slowly drizzle in the oil 1 tablespoon at a time, whisking the whole time. Go especially slowly as you drizzle that first tablespoon, to make sure the dressing emulsifies. Add the salt and pepper. Taste on a lettuce leaf and add more salt if needed.

Pour half the dressing over the veggies in the salad bowl and toss to distribute. Artfully top with the pecans, pecorino shavings, and pomegranate. Serve, passing more dressing on the side.

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