This Winter Salad combines arugula, grapefruit, pomegranate and almonds for the perfect mix of spice, citrus and crunch!
Pomegranate – if you think about it, it’s really kind of an odd fruit. Pretty in color and shape, but you really have to work at it to get anything out of it. And it can be messy, but it’s worth it as it’s oh so good! I still remember the first time I had one as a kid. My mom gave me a half and told me I had to get the “seeds” or arils out. This seemed like an awful lot of work to me but once I did it, well I was hooked!
Growing up in California there were lots of great fruit options all year long, but once I’d tried a pomegranate I kept coming back to it as I loved the flavor. If you’ve never tried one, this salad is the perfect recipe to get your first taste!
The good news is that many grocery stores, like Trader Joe’s, now sell pomegranate seeds already out of the fruit, which makes it much easier on you, as someone else has already done the work for you!
notes from the kitchen
- Both Whole Foods and Trader Joe’s usually carry pomegranate seeds, which are also called arils. You’ll find them in the produce section, so check that out as it will save you the time of having to take them out of the fruit. You can toss what’s left after this salad into other salads, on desserts, or into a glass of champagne to add some color to your drink.
- If you are using a whole pomegranate, you’ll only need one for this salad. It will take a bit of time to get the arils out of the fruit, so plan on an additional 10 minutes or so for that task. Be sure to get out some paper towels to keep your counter clean, and I’d recommend not wearing white or anything light colored, as sometimes end up with a bit of stray pomegranate juice.
- I normally use fresh grapefruit for this salad, however if you prefer canned that works too.
things may want for this recipe
Salad Dressing Mixer – While some might consider one of these a kitchen “gadget” if you eat a lot of salads and are trying to get in the habit of making your own dressing this is a worthwhile item to purchase. It makes it very easy to mix, store and re-mix your dressing.
- 1 tbsp champagne vinegar
- 1/4 tsp honey
- 1/2 tsp dijon mustard
- 1/4 tsp dried minced garlic
- 3 tbsp extra virgin olive oil
- salt and pepper to taste
- 1/4 cup sliced almonds toasted
- 4 cups arugula
- 1/2 ruby grapefruit peeled and sliced
- 2 tbsp pomegranate seeds
Whisk the vinegar, honey, mustard and garlic together in a small bowl. Slowly whisk the olive oil into the mixture until fully blended. Season with salt and pepper to taste.
Heat a small non-stick skillet over medium-low heat. Add the sliced almonds and toast for about 5 minutes, shaking occasionally. The almonds should begin to turn a golden brown color. Watch them carefully so they don't burn. Let cool for a few minutes.
Divide the arugula between two plates or salad bowls. Top with grapefruit slices. Sprinkle pomegranate seeds and toasted almonds on top. Add dressing and lightly toss. Serve immediately.