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Pomegranate Grapefruit Winter Salad with Toasted Almonds

Published: December 20, 2020 By Urban Foodie Kitchen Last Updated: December 27, 2020 2 Comments

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This Winter Salad combines arugula, grapefruit, pomegranate and almonds for the perfect mix of spice, citrus and crunch! 

Arugula salad topped with toasted almonds, grapefruit and pomegranate

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If you think about it pomegranate is really 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!

Growing up in California there were lots of great fruit options all year long, but once I’d tried a pomegranate I kept coming back to it as I loved the flavor.  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!

Grapefruit and pomegranate salad on a bed of arugula

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 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.

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:

  • Apricot Glazed Pork Tenderloin or Beef and Stout Pot Pies
  • Espresso Pot de Creme

More recipes using pomegranate

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 the leftovers, check out these recipes.

  • Butternut Squash Tart
  • Grilled Chicken & Farro Salad

tools you may want for this recipe

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.

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Arugula salad topped with toasted almonds, grapefruit and pomegranate

Winter salad with Pomegranate, Grapefruit & Toasted Almonds

  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 2 salads 1x
  • Category: Salads
  • Cuisine: American
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Description

This Winter Salad combines arugula, grapefruit, pomegranate and almonds for the perfect mix of spice, citrus and crunch!


Scale

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
  • ½ ruby grapefruit, peeled and sliced
  • 2 tablespoons pomegranate seeds

Instructions

  1. 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.
  2. 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.
  3. 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.

Keywords: winter salad

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Reader Interactions

Comments

  1. Lynne Curry says

    February 25, 2017 at 11:32 pm

    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.

    Reply
    • FoodieGirlChicago says

      March 05, 2017 at 2:51 pm

      Thanks Lynne. I’m a big fan of champagne vinaigrette.

      Reply

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