Blood Orange Pomegranate Salad

Chaia Frishman Recipe By
  • Cook & Prep: 10 m
  • Serving: 8
  • Contains:

My clarion call to friends and customers has always been the same: Eat seasonally. Our bodies need hydration in the summer and vitamin C in the winter, hence the best watermelons can be found in July and the peak season for citrus comes right around now, the lovely cold season, aka, winter. It’s for this reason that I love this salad, which has the vitamin C of blood oranges and antioxidant fighting power of pomegranates. (Then I throw in some pistachios for protein!) And don’t even get me started on how pretty it looks on a plate…

Ingredients (9)

Salad

Dressing

Start Cooking

Prepare Topping and Dressing

  1. To make candied pistachios stir 3 tablespoons sugar, 1 tablespoon water,
    and a pinch of salt in a bowl. Add ½ cup shelled pistachios and stir to
    coat. Spread on a baking sheet and bake 8 minutes till nuts are crispy.

  2. Mix together all dressing ingredients. It should yield about 1 cup of dressing.

     

To Serve

  1. This salad looks great on a wide plate with the salad layered on the
    bottom, pomegranate arils and pistachios sprinkled on top and the blood
    orange slices placed before serving. Drizzle the dressing in a zig zag
    across the dish. 

Tip:

You can also do this with individual plates of salad on a smaller scale.

EMAIL
  • Faigy Grossmann

    Blood Orange Pomegranate Salad

    cant wait to try this!

    love the idea of candied pistachios....never had that before. ya think I can sub the plum vinegar with red wine? Between this and the deli roll salad, my Shabbos salads are done!
    Posted by Faigy@decadentcookie.com |January 27, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    For those who can't get candied pistachios in the store try this. Mix 6 tablespoons sugar with 2 tablespoons water and a few shakes of salt. Add 1 cup shelled pistachios to coat. Spread on baking sheet and bake at 375 for ten minutes or till golden. Take a picture of how it came out!
    Posted by Chaiaadmin|January 27, 2017
    Chaia Frishman  - Kosher.com Admin
    Red wine vinegar is fine too. Check out Matters of Taste with Danielle Renov. She did a great video on different vinegars. I kinda have to agree with her that the plum vinegar rocks. Worth having in the pantry.
    Posted by Chaiaadmin|January 27, 2017
    1
  • Etti Siegel

    Blood Orange Pomegranate Salad

    Yum!

    So glad you posted a recipe by Chaia Frishman. I love the recipes she shares in Family First, and will be looking for more of her recipes on kosher.com.
    Posted by Etti S |January 27, 2017
    0
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  • Faigy Grossmann

    Blood Orange Pomegranate Salad

    cant wait to try this!

    love the idea of candied pistachios....never had that before. ya think I can sub the plum vinegar with red wine? Between this and the deli roll salad, my Shabbos salads are done!
    Posted by Faigy@decadentcookie.com |January 27, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    For those who can't get candied pistachios in the store try this. Mix 6 tablespoons sugar with 2 tablespoons water and a few shakes of salt. Add 1 cup shelled pistachios to coat. Spread on baking sheet and bake at 375 for ten minutes or till golden. Take a picture of how it came out!
    Posted by Chaiaadmin|January 27, 2017
    Chaia Frishman  - Kosher.com Admin
    Red wine vinegar is fine too. Check out Matters of Taste with Danielle Renov. She did a great video on different vinegars. I kinda have to agree with her that the plum vinegar rocks. Worth having in the pantry.
    Posted by Chaiaadmin|January 27, 2017
    1

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