This Winter Salad combines arugula, grapefruit, pomegranate and almonds for the perfect mix of spice, citrus and crunch!
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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!
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:
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.
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.
Winter salad with Pomegranate, Grapefruit & Toasted Almonds
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
- 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.