Citrus Arugula Salad with Pomegranate Recipe

The flavors of fall and winter shine in this Arugula Orange Pomegranate Salad. Bright citrus, tart pomegranate arils, peppery arugula and creamy goat cheese come together with a tangy pomegranate dressing for a refreshing, festive salad that’s perfect for weeknights, dinner parties or holiday tables.

The holidays make it tempting to indulge, but salads like this make it easy to enjoy fresh, seasonal produce without feeling deprived. I love pomegranate this time of year: its jewel-like arils add color, crunch and a tart-sweet pop that complements citrus, nuts and tangy cheeses.

This will be my last recipe of the year — wishing you a Merry Christmas and a prosperous New Year! If you’re aiming for bright, seasonal dishes during cold-weather meals, this arugula orange pomegranate salad is a lovely choice.

Why you’ll love this recipe:

• Sweet, savory and tangy flavors balanced with peppery arugula and citrus.
• Festive, colorful presentation thanks to pomegranate arils, orange segments and goat cheese.
• Crunch from toasted pecans adds texture and contrast.
• Flexible: ingredients and components can be prepped ahead and customized to taste.

Recipe ingredients

The ingredients below were chosen to combine a range of flavors and textures. Swap or omit items as needed to suit dietary preferences.

Ingredient notes

• Pomegranate: Buying pre-packaged arils is convenient but costly. Deseeding a whole pomegranate is economical and surprisingly simple.
• Pomegranate juice: Use 100% pomegranate juice with no added sugar for the dressing. A citrus vinaigrette is also a nice alternative.
• Arugula: The peppery bite of arugula complements the sweet fruit. Substitute mixed greens, spinach or kale if preferred.
• Orange: Clementines, mandarins or a navel orange all work. Peel and segment for best presentation.
• Red onion: Thin slices add a sharp contrast. If raw onion is too strong, use chives, green onions or omit it.
• Goat cheese: Its tang pairs beautifully with fruit and nuts. Swap with feta or omit for a dairy-free salad.
• Pecans: Toasted pecans are recommended for flavor and crunch; you can substitute walnuts, almonds or seeds.

How to make this recipe

This salad is quick to assemble: toast the nuts, prepare the dressing, combine the salad ingredients and toss. It’s best served immediately after dressing so the greens stay crisp.

Pro tip: Deseed the pomegranate and make the dressing a day or two ahead. Toast the pecans and store them in an airtight container. Prepping components in advance makes assembly fast when you’re ready to serve.

Prepare the pomegranate dressing

1. Combine pomegranate juice, fresh orange juice, red wine vinegar, Dijon mustard, extra virgin olive oil, salt and pepper in a jar or small bowl.
2. Whisk or shake vigorously until the dressing emulsifies.

Prepare the salad

1. Preheat the oven to 350°F (175°C). Spread pecans on a rimmed baking sheet and toast for 8–10 minutes, until fragrant and lightly browned. Remove and set aside to cool.
2. While the pecans toast, assemble the salad: combine arugula, peeled and segmented oranges, pomegranate arils, thinly sliced red onion and crumbled goat cheese in a large bowl.
3. Drizzle with dressing to taste (you likely won’t need all of it), toss gently, then sprinkle with toasted pecans. Serve immediately.

Recipe FAQs

Serving suggestions

This salad is versatile: it’s elegant enough for holiday meals and bright enough for weeknight dinners. Try it with roasted or grilled proteins, alongside soups, or as a colorful starter.

• Serve with a bowl of hearty soup for a balanced meal.
• Pair with roast chicken, pork chops or grilled salmon for a satisfying dinner.
• Include as part of a holiday spread next to roasted turkey or glazed ham.

Recipe notes

• Make-ahead: Deseed the pomegranate, prepare the dressing and toast the pecans up to two days in advance. Keep everything refrigerated until assembly.
• Salad is best served immediately after tossing to keep the greens crisp.
• Nutrition information estimates include the full amount of dressing; you will likely use less. Store leftover dressing in the refrigerator for up to two weeks.

Arugula Orange Pomegranate Salad

Servings: 6  |  Prep: 15 mins  |  Cook: 10 mins  |  Total: 25 mins

Ingredients

• 1/2 cup pecan pieces
• 5 ounces arugula
• 3 clementines (or 1 navel orange), peeled and segmented
• 1/2 cup pomegranate arils
• 1/3 cup thinly sliced red onion (or green onions)
• 1/2 cup crumbled goat cheese
• 1/4 cup pomegranate juice (no sugar added)
• 1 tablespoon fresh orange juice
• 1 tablespoon red wine vinegar
• 2 teaspoons Dijon mustard
• 6 tablespoons extra virgin olive oil (add 1–2 tbsp more if you prefer a milder dressing)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 350°F (175°C). Spread pecans on a rimmed baking sheet and toast 8–10 minutes until fragrant. Cool and set aside.
2. Combine arugula, orange segments, pomegranate arils, red onion and goat cheese in a large bowl.
3. Whisk or shake together pomegranate juice, orange juice, red wine vinegar, Dijon mustard, olive oil, salt and pepper until emulsified.
4. Dress the salad with the desired amount of dressing, toss gently, then top with toasted pecans. Serve immediately.

Nutrition (per serving, estimated)

Calories: 283 kcal; Carbohydrates: 12 g; Protein: 6 g; Fat: 25 g; Saturated Fat: 5 g; Fiber: 3 g; Sugar: 8 g; Vitamin C: 25 mg.

Did you try this recipe? If so, leave a review and tag @flavorthemoments on social media so I can see your version.

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