Winter Citrus & Greens Salad with Pomegranate Balsamic Vinaigrette
Winter Citrus & Greens Salad with Pomegranate Balsamic Vinaigrette
Description
Tender winter greens, juicy citrus, crisp shaved fennel, tart pomegranate seeds, toasted almonds, and softened red onion are tossed with a silky Pomegranate Dark Balsamic vinaigrette. Bright, refreshing, and beautifully balanced, this elegant salad celebrates the best flavors of the winter season.
Recipe Overview
Servings: 4
Prep Time: 20 minutes
Cook Time: None
Total Time: 20 minutes
Ingredients
Pomegranate Dark Balsamic Vinaigrette
⅓ cup Pomegranate Dark Balsamic
¼ cup Arbequina Extra Virgin Olive Oil
1 teaspoon Dijon mustard
2 teaspoons honey
1 teaspoon fresh lemon juice
¼ teaspoon kosher salt
⅛ teaspoon black pepper
Salad
6 cups baby arugula, mixed winter greens, or spring mix
1 large orange, segmented and patted dry
1 small fennel bulb, thinly shaved
¼ small red onion, very thinly sliced
⅓ cup pomegranate seeds
⅓ cup toasted sliced almonds
Optional: shaved radish, thinly sliced pear, or sliced avocado
Instructions
• Place the sliced red onion in a small bowl of cold water for 10 minutes to soften its bite. Drain well and pat dry.
• If desired, place the shaved fennel in ice water for 5–10 minutes to make it extra crisp. Drain well and pat dry before using.
• In a bowl or jar, whisk together Pomegranate Dark Balsamic, Dijon mustard, honey, lemon juice, kosher salt, and black pepper until smooth.
• Slowly drizzle in Arbequina Extra Virgin Olive Oil while whisking continuously until the vinaigrette looks glossy and lightly emulsified.
• Arrange the greens in a large shallow serving bowl or platter.
• Top with orange segments, shaved fennel, softened red onion, pomegranate seeds, and toasted almonds.
• Drizzle lightly with Pomegranate Dark Balsamic vinaigrette and toss gently just until the greens are coated.
• Add more vinaigrette to taste and serve immediately while the salad is crisp and bright.
Chef's Tip
Pat the citrus, fennel, and red onion dry before assembling the salad. Extra moisture can thin the vinaigrette and make the greens wilt faster. If using the optional avocado, add it last and toss very gently right before serving so it stays fresh and doesn't brown or turn mushy. For the cleanest presentation, dress the greens lightly first, then scatter a few extra pomegranate seeds and almonds over the top.
Flavor Variations
• 25 Star Dark Balsamic creates a deeper, more classic balsamic version with smooth richness.
• Raspberry Dark Balsamic adds brighter berry acidity that complements citrus and pomegranate.
• Cranberry Orange White Balsamic creates a lighter version with sweet-tart berry flavor and a citrusy finish that echoes the orange already in the salad.
• Grapefruit White Balsamic creates a lighter version with a crisp, slightly bitter citrus edge for a more austere, less sweet profile.
Pairings
Serve with roasted chicken, grilled shrimp, salmon, pork tenderloin, duck breast, sweet potato wedges, creamy soups, or warm artisan bread. Complements Sauvignon Blanc, Pinot Gris, sparkling rosé, hard cider, or sparkling water with citrus.
Build Your Salad
Turn this into a complete winter salad
This salad is crisp, bright, tangy, and colorful, so the best bowl combines tender greens, juicy citrus, shaved fennel, tart pomegranate, toasted almonds, and optional creamy avocado with a glossy Pomegranate Dark Balsamic vinaigrette.
Finished Salad
Winter Citrus & Greens Salad with orange segments, shaved fennel, pomegranate seeds, toasted almonds, softened red onion, and Pomegranate Dark Balsamic vinaigrette.
Greens
Baby arugula, mixed winter greens, spring mix, baby spinach, or butter lettuce
Toppings
Orange segments, shaved fennel, pomegranate seeds, toasted almonds, softened red onion, shaved radish, sliced pear, or avocado
Dressing & Flavor Pairing
Pomegranate Dark Balsamic with Arbequina Extra Virgin Olive Oil
Recipe Notes
The vinaigrette can be made up to 3 days ahead and refrigerated in a jar. Shake or whisk well before serving. Keep the greens, citrus, fennel, avocado, and dressing separate until just before serving so the salad stays crisp and fresh.
