This Winter Salad combines arugula, grapefruit, pomegranate and almonds for the perfect mix of spice, citrus and crunch!
Pomegranate seeds are a great addition to just about any salad and they are also great in a glass of champagne, however, if you want a few other ideas for using them, check out this Butternut Squash Tart or this Grilled Chicken & Farro Salad.
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If you think about it pomegranate is kind of an odd fruit. Pretty in color and shape, but you really have to work at it to get anything out of it. And it can be messy, but it’s worth it as it’s oh-so good!
I still remember the first time I had one as a kid. My mom gave me half of one and told me I had to get the “seeds” or arils out. This seemed like an awful lot of work to me but once I did it, well I was hooked! If you’ve never tried one, this salad is the perfect recipe to get your first taste!
The good news is that many grocery stores, like Trader Joe’s and Whole Foods, now sell pomegranate seeds already out of the fruit, which makes it much easier on you, as someone else has already done the work for you!
Contents:
Ingredient Notes
The full list of ingredients and quantities can be found in the recipe card below.
- Grapefruit: You can use either fresh or canned grapefruit for this salad.
- Pomegranate seeds: I recommend looking for seeds or arils so you don't have to remove them from the fruit yourself. They cost a bit more but removing them from the fruit is a messy and time-consuming project! I've seen arils at most major grocery stores. Check the refrigerated area in the produce section.
- Arugula: The peppery-tasting arugula is a key ingredient of this salad so I don't recommend substituting a different lettuce.
- Sliced almonds: I like sliced almonds in salads, however, you could also substitute slivered almonds.
- Champagne vinegar: This is a key ingredient for the vinaigrette and gives the dressing an excellent flavor.
- Pantry staples: Olive oil, honey, dijon mustard, dried garlic, sea salt, ground pepper
Notes from the kitchen
- The beauty of this salad is that it only requires a few ingredients - arugula, pomegranate, grapefruit and almonds. The dressing comes together in a snap and can be made ahead of time.
- If you're starting with a whole pomegranate, you’ll only need one for this salad. It will take a bit of time to get the arils out of the fruit, so plan on an additional 10 minutes or so for that task. I'd recommend lining your workspace with some paper towels to keep your counter clean, and I’d also recommend not wearing white or anything light-colored, as sometimes you end up with a bit of stray pomegranate juice.
- I suggest using fresh ruby red grapefruit for this salad, however, if you prefer canned will work too.
How to make this recipe
Everything about this salad is super easy - it only needs a handful of ingredients, and the only prep work is toasting the almonds and making the dressing.
Step 1 | Toast the almonds. I prefer to toast almonds, or any nuts, in a small non-stick skillet. Start by heating the skillet over medium-low heat. Add the sliced almonds and toast for about 5 minutes, shaking occasionally. The almonds should begin to turn a golden brown. Depending on your pan and stove type (gas, electric or induction) this process may take longer than 5 minutes. Keep a close eye on the nuts as they can quickly go from golden brown to burnt.
Step 2 | Prep the grapefruit. If you are using fresh grapefruit you'll need to segment the grapefruit before adding it to the salad. If you are using canned grapefruit, then it will already be segmented.
Step 3 | Make the dressing. Add the vinegar, honey, mustard and garlic to a small bowl or mason then whisk or shake to combine. Slowly whisk the olive oil into the mixture until fully blended. Season with salt and pepper to taste.
Step 4 | Assemble the salad. Divide the arugula between two plates or salad bowls. Top the arugula with grapefruit slices and then add pomegranate seeds and toasted almonds to each salad. Add the dressing and lightly toss before serving.
What you'll need for this recipe
Small non-stick pan – Instead of turning on the oven, I usually toast nuts in a small non-stick pan. It's easier and more efficient.
Small Mason Jar - These jars are ideal for making salad dressing. You simply add the ingredients, shake and store any leftovers in the refrigerator. They are also good for storing small amounts of sauce or other leftovers, making them a multi-functional kitchen tool.
What goes with this salad
This salad will work with just about any main course. I really like it with a grilled chicken breast. If you want to create a full meal, I'd pair it with either Apricot Glazed Pork Tenderloin or Beef and Stout Pot Pies and some Espresso Pot de Creme.
More salad recipes
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Winter salad with Pomegranate, Grapefruit & Toasted Almonds
Ingredients
For the dressing:
- 1 tablespoon champagne vinegar
- ¼ teaspoon honey
- ½ teaspoon dijon mustard
- ¼ teaspoon dried minced garlic
- 3 tablespoons extra virgin olive oil
- salt and pepper to taste
For the salad:
- ¼ cup sliced almonds, toasted
- 4 cups arugula
- ⅔ cup ruby grapefruit, peeled and sliced
- 2 tablespoons pomegranate seeds
Instructions
- Make the dressing. Whisk the vinegar, honey, mustard and garlic together in a small bowl. Slowly whisk the olive oil into the mixture until fully blended. Season with salt and pepper to taste.
- Toast the almonds. Heat a small non-stick skillet over medium-low heat. Add the sliced almonds and toast for about 5 minutes, shaking occasionally. The almonds should begin to turn a golden brown color. Watch them carefully so they don't burn. Let cool for a few minutes.
- Assemble the salad. Divide the arugula between two plates or salad bowls. Top with grapefruit slices. Sprinkle pomegranate seeds and toasted almonds on top. Add dressing and lightly toss. Serve immediately.
This post was originally published in December 2020. It was updated in January 2024 with some new information and photos. Some minor changes were made to the original recipe.
Lynne Curry
What a perfectly refreshing wintery salad. So many flavors I love and the contrast of the arugula and fruits. I make my own dressings, but often get in a rut. Champagne vinegar is so wonderfully light--seems the best choice for this salad.
FoodieGirlChicago
Thanks Lynne. I'm a big fan of champagne vinaigrette.