Arugula Orange Salad With Pomegranate White Wine Vinaigrette

Drizzle with the dressing and serve.

Arugula orange salad with pomegranate white wine vinaigrette. Arrange the greens on a platter top with pomegranate arils and blood orange slices or orange segments. Arugula delicata squash and pomegranate salad this bright flavorful salad is a delicious way to dress up any table whether it s a weeknight supper or a holiday party. In a large bowl combine the arugula endive and walnuts.

Use a sharp knife to slice the ends from the oranges then remove the peel and pith from the oranges. 2 add the olive oil vinegar sugar salt and pepper to the pomegranate juice. 3 bunches arugula tough stems removed.

Toss with 1 4 cup of the vinaigrette to coat and adding more vinaigrette if desired. Using a small sharp knife cut a slice off the top and bottom of each orange to expose the flesh. You could use white wine vinegar if you would like.

Wash the arugula and spin in a salad spinner or pat dry on paper towels. Whisk in the olive oil in a steady stream until combined. Measure 1 3 cup of the pomegranate seeds and reserve for garnish.

Dressing 1 2 cup olive oil 2 tablespoons champagne or white wine vinegar. Whisk together the blood orange juice orange juice orange zest garlic sugar and vinegar. To make the dressing.

2 large navel oranges. 2 tbsp white wine vinegar or raspberry vinegar. Bring to room temperature and rewhisk before using cut off peel and white pith from oranges.