Pomegranate, Blood Orange & Herb Salad
Ingredients
Pomegranate, Blood Orange & Herb Salad
- 6 cups arugula, washed
- 2 cups Italian flat leaf parsley, washed, stems removed, leaves only
- 2 cups mint, washed, stems removed, leaves only
- 3-4 blood oranges, peeled and sliced
- 1 cup pomegranate arils
- ½ cup French feta, crumbled
Pomegranate Dressing
- 2 tbsp pomegranate molasses
- ½ tbsp red wine vinegar
- ⅓ cup olive oil
- 1 tsp Dijon mustard
- 1 tsp agave nectar
- ¼ tsp pepper, or more, to taste
- ½ tsp kosher salt, or more, to taste
Instructions
- On a large platter, arrange the arugula, mint, and parsley. Top with blood orange slices, pomegranate arils, and French feta.
- To make the pomegranate dressing, combine pomegranate molasses, red wine vinegar, olive oil, Dijon mustard, agave nectar, salt and pepper, whisking well. Drizzle over the salad just before serving.
