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Winter Salad with Blood Orange Vinaigrette

Course Salad
Prep Time 15 minutes
Servings 4
Author Amy Rains


For the Salad:

  • 16 oz Arugula or mixed greens
  • 1/2 cup pomegranate seeds (about 1/2 of a pomegranate)
  • 1/2 cup diced tomatoes
  • 1/2 cup diced cucumber
  • 2 clementines Peeled
  • 1 medium avocado sliced
  • 3/4 cup roasted pistachio meats
  • Salt and Pepper to taste

Blood Orange Vinaigrette:

  • 1/2 cup Avocado oil or olive oil
  • 1/4 cup Blood orange juice (about 2 blood oranges)
  • 2 tbsp red wine vinegar
  • 1 tbsp dijon mustard
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder


  1. Fill a large bowl with arugula or greens. Mix in the salad ingredients: pomegranate seeds, tomatoes, cucumbers, clementines, sliced avocado, and pistachios.

  2. Make the dressing: in a glass jar or container with a lid combine the oil, blood orange juice, red wine vinegar, dijon mustard, sea salt, and garlic powder. Shake until well combined and the dressing thickens a bit with the mustard.

  3. Pour dressing over the salad ingredients and toss. Salt and pepper to taste. Serve immediately!