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Spinach, Arugula & Pomegranate Salad on a table with napkin and utensils
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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!
Prep Time30 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Keyword: cranberry, Holiday recipes
Servings: 4 servings
Author: Marie

Ingredients

For the Toasted Walnuts

  • 1 c. walnuts
  • 1 Tbsp. olive oil
  • 1/8 tsp. kosher salt
  • 1 Tbsp. brown sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. allspice

For the Cranberry Citrus Vinaigrette

  • 1 tsp. orange zest
  • 1 1/2 Tbsp. orange juice juice from about 1/2 a fresh orange
  • 1 1/2 Tbsp. red wine vinegar
  • 1/4 c. cranberries coarsely chopped
  • 1 Tbsp. honey
  • 1/2 tsp. ginger
  • 1 tsp. chopped scallion
  • 1/4 c. extra virgin olive oil
  • 1 pinch salt

For the Salad

  • 1 c. red leaf lettuce torn into bite-sized pieces
  • 1 c. baby spinach
  • 1 c. arugula
  • 1 c. chopped kale
  • 1 c. shaved Brussels sprouts
  • 1 c. pomegranate arils
  • 1 orange peeled, sectioned, and cut into bite-sized pieces
  • 1/2 c. toasted spiced walnuts
  • 1/4 c. Gorgonzola cheese crumbled

Instructions

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.

Notes

If not serving immediately, wait to add the cheese until closer to serving time.