Description
This bright and flavorful bitter sweet salad brings together fresh citrus, peppery greens, crunchy almonds, and juicy pomegranate seeds, all tied together with a light honey vinaigrette. A colorful and refreshing dish perfect for any season.
Ingredients
Scale
- 2 cups arugula, washed and dried
- 1 cup radicchio, thinly sliced
- 1 large orange, segmented
- 1 large grapefruit, segmented
- 1/4 cup pomegranate seeds
- 1/4 cup toasted almonds, sliced or chopped
- 3 tablespoons olive oil
- 1 tablespoon white balsamic vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Lightly toast the almonds in a dry skillet over medium heat for 3 to 5 minutes until golden and fragrant. Set aside to cool.
- In a small bowl or jar, whisk together olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
- In a large salad bowl, layer the arugula, radicchio, citrus segments, and pomegranate seeds.
- Drizzle the vinaigrette over the salad just before serving. Toss gently to coat evenly.
- Sprinkle toasted almonds on top and let the salad sit for 2 to 3 minutes to meld flavors.
- Serve chilled or at room temperature and enjoy.
Notes
- Segment citrus over a bowl to catch juice for extra dressing flavor.
- Chill the salad bowl ahead of time for extra crispness.
- Add fresh mint or basil for a fragrant herbal touch.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 9g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: bitter sweet salad, citrus salad, pomegranate salad, arugula salad, vegan salad, healthy salad, quick salad, Mediterranean salad