Recipe by Chaia Frishman

Blood Orange Pomegranate Salad

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Parve Parve
Easy Easy
8 Servings


- Tree nuts

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…



  • 1 10-oz. bag mesculun salad mix

  • 1 cup pomegranate arils

  • 2 blood oranges, peeled and sliced

  • 1/2 cup candied pistachios, crushed


  • juice of blood oranges

  • 2 tablespoons plum wine vinegar

  • 2 tablespoons Gefen Honey


Prepare Topping and Dressing


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 tocoat. Spread on a baking sheet and bake 8 minutes till nuts are crispy.


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

To Serve


This salad looks great on a wide plate with the salad layered on thebottom, pomegranate arils and pistachios sprinkled on top and the bloodorange slices placed before serving. Drizzle the dressing in a zig zagacross the dish. 


You can also do this with individual plates of salad on a smaller scale.
Blood Orange Pomegranate Salad

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Faigy Grossmann
Faigy Grossmann
7 years ago

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!

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Reply to  Faigy Grossmann
7 years ago

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!

Reply to  Cnooymow{shman
7 years ago

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.

Etti Siegel
Etti Siegel
7 years ago

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.

Chaia Frishman
Chaia Frishman
Reply to  Etti Siegel
7 years ago

I’m blushing!!!