Pomegranate, Fennel, and Blood Orange SaladLisa Turner | Delicious Living
- Serves: 6 people
Serve with a simple entrée of roast chicken and sautéed broccoli, brussels sprouts, or other cruciferous vegetables.
- To make dressing, combine pomegranate juice, orange juice, orange zest, olive oil, rosemary, and white pepper in a small jar with a tight-fitting lid. Shake to mix well. Season with sea salt and pepper, and set aside.
- To cut pomegranate, make five or six shallow cuts in the skin from top to base, around fruit’s perimeter. Immerse in a large bowl or sink of cold water, pull sections apart along score lines, and gently press out seeds. Discard white pith and membranes, strain seeds from water, and pat dry.
- Using a small, sharp knife, cut peel and pith from oranges. Cut between membranes to release segments. Set aside.
- In a medium bowl, combine spinach, arugula, fennel, and onion, and toss to mix. Add about one-third of the dressing and toss to coat. Add half of the blood orange segments and half of the pomegranate seeds, and gently toss.
- Divide salad among four plates. Top with remaining orange segments and pomegranate seeds. Serve immediately.
PER SERVING: 74 cal, 3g fat (2g mono, 0g poly, 0g sat), 0mg chol, 2g protein, 13g carb, 2g fiber, 29mg sodium