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Pomegranate, Blood Orange & Herb Salad

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Prep Time:20 minutes
Total Time:20 minutes
Course: Appetizer, Salad
Keyword: pomegranate salad, blood orange salad
Servings: 5 people

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.