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)



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. 


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

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