When the wind is blowing and the sky is that winter color of gray, you can still eat SALAD! This winter salad is so bright, so flavorful, so full of color its sure to brighten up your day. After all the warm comfort food of winter, the taste of bright oranges and tart pomegranate can be a real palate opener. Close your eyes and let’s dream of warmer days…
This is an awesome salad because it highlights what is in season during the cold days of winter. The orange and pomegranate give you a boost of Vitamin C to fight off the cold and flu season. Rosemary is an herb that not only tastes good in culinary dishes but is also a good source of iron, calcium, and Vitamin B6.
Winter Pomegranate Orange Salad with Rosemary Yogurt Dressing
- ¼ Cup EVOO (extra virgin olive oil)
- 1 TB Orange Zest
- 2 TB Orange Juice
- 1 TB Lemon Juice
- 2 Tsp Dijon Mustard
- ¼ Cup Nonfat Greek Yogurt
- 1 Tsp Minced Shallot
- ½ Tsp Minced Rosemary
- ¼ Tsp Each Sea Salt and Freshly Ground Black Pepper
Whisk the EVOO, zest, juices, mustard, and yogurt together in a small bowl. Add the shallots, rosemary, salt and pepper. Set aside while you make the salad.
- 1 Large Bunch Spinach, or other Power Greens
- 4 Large Oranges
- *Arils – Seeds from One Pomegranate
- 1/2 Shallot, sliced thinly
- 1 TB Rosemary leaves, plus sprigs for garnish
- Sea Salt and Freshly Ground Black Pepper to taste
Cut the very top and bottom off of the oranges. Carefully slice off the peel, removing the white pith. Cut into 1/2″ thick slices. Repeat with the grapefruit
Spread spinach on a large platter, pour three-quarters of the dressing over the spinach. Place the oranges on top. Scatter with pomegranate seeds and shallots. Finish with a final drizzle of dressing, a rosemary sprig for garnish, a pinch of sea salt, and black pepper.
*To take pomegranate seeds out of a pomegranate, use a knife to make a cut in the pomegranate, enough to get your finger in the cut. When you make the cut, place the pomegranate in a bowl under water and and pull it apart. Then start running your finger over the pomegranate and the seeds will sink to the bottom of the bowl and the white will float. Skim the white off the top of the bowl and then strain the water off the seeds.