Spinach, Arugula and Pomegranate Salad with Cranberry Citrus Vinaigrette
This Spinach, Arugula and Pomegranate Salad makes a wonderful side dish with a meal or a tasty lunch all by itself. Nutritionally, it’s a gem, with plenty of fiber, vitamins, antioxidants and healthy fats. Delicious!
For the Toasted Walnuts
For the Cranberry Citrus Vinaigrette
1 1/2Tbsp.orange juicejuice from about 1/2 a fresh orange
1 1/2Tbsp.red wine vinegar
1/4c.extra virgin olive oil
For the Salad
1c.red leaf lettucetorn into bite-sized pieces
1c.shaved Brussels sprouts
1orangepeeled, sectioned, and cut into bite-sized pieces
For the Walnuts
Preheat oven to 350° F. Whisk together the salt, cinnamon, nutmeg, allspice, and brown sugar in a small bowl. Pour the 1 Tbsp. olive oil over the walnuts in a medium bowl and stir. Add mixed sugar and spices to the walnuts and toss together till spices and sugar are distributed evenly over the walnuts.
Line a rimmed baking sheet with parchment paper. Spread prepared walnuts evenly in one layer on the parchment paper. Toast in preheated oven for 10 minutes, until fragrant. Remove from oven and let cool.
For the Vinaigrette
Make the Cranberry Citrus Vinaigrette by first zesting the orange. Mix together the red wine vinegar, orange juice, chopped cranberries, honey, salt, ginger, chopped scallion, and orange zest in a small bowl. Pour in the olive oil. Using a hand blender, blend all the vinaigrette ingredients together until smooth. Store in refrigerator until ready to use.
For the Salad
In a large bowl, toss together the red leaf lettuce, spinach, arugula, chopped kale, and Brussels sprouts. Top with spiced walnuts, oranges, Gorgonzola cheese crumbles, and pomegranate arils. Served immediately with Cranberry Citrus Vinaigrette or your favorite dressing.
If not serving immediately, wait to add the cheese until closer to serving time.