Pomegranate Orange Salad

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Pomegranate Orange Salad

Prep Time 15 minutes
Cook Time 10 minutes
Servings 6


  • 1/2 cup olive oil
  • 1/3 cup fresh squeezed orange juice
  • 2 teaspoons fresh orange zest
  • 1 Tablespoon honey
  • 1/4 teaspoon salt
  • 2 oranges, cut into supremes or 1 can (11 ounces) mandarin oranges, drained
  • 1 pkg. (5 to 6 ounces) arugula or spring mix lettuce
  • 1/2 cup pomegranate arils
  • 1/2 cup crumbled goat or feta cheese - crumbled


  • Add first 3 ingredients to a glass jar with a lid. Add a little salt and pepper.
  • Screw on lid and shake well.
  • Shake dressing well before serving.
  • Put arugula or lettuce in a large bowl.
  • Drizzle a little of the dressing over the salad.
  • Toss to coat.
  • Place on one big platter or individual plates.
  • Top with oranges, pomegranate seeds and cheese.


Extra dressing keeps in the fridge for up to 4 days. To cut an orange into supreme, slice off the top and bottom of the rind. Then remove the rest of the rind, slicing from top to bottom, making sure to remove all the pith but leaving as much fruit as possible. Next, slice through the fruit along either side of each membrane to remove only the fruit sections.


Calories: 242kcal | Carbohydrates: 13g | Protein: 3g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 11mg | Sodium: 241mg | Potassium: 151mg | Fiber: 2g | Sugar: 10g | Vitamin A: 185IU | Vitamin C: 32mg | Calcium: 84mg | Iron: 0.3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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