This bright, beautiful salad showcases fresh winter citrus and fruits for an easy healthy meal that’s ready in a pinch. Juicy blood oranges are paired with fresh chunks of mozzarella torn by hand and perfectly placed around a tower of baby arugula that’s tossed together with fresh pomegranate arils and pistachios. Served with a refreshing blood orange vinaigrette and finished with cracked pepper.

This salad couldn’t be easier to make! It takes about 5 minutes to put together. It’s healthy, refreshing ingredients and ruby colours can be paired with just about any meal or enjoyed as a light lunch or dinner option.

We’re making use of blood oranges while they are available. They are the heart of the salad- in the form of segments and also used for the base of our vinaigrette. Their ruby reddish orange hues make them pop next to the arugula and mozzarella. With the addition of the pomegranate arils, this salad gets a nice sweet burst that’s balanced with the peppery taste of arugula and creamy freshness of mozzarella.

KEEP IT SIMPLE…

Some of the ingredients can easily be interchanged without loosing any of the taste to accommodate ingredients you have on hand.
Arugula– mixed greens, spinach or a combination can be used.
Pistachios– walnuts or pecans would be just as delicious.
Mozzarella– swap out for smaller balls, buffala, or feta. Stick to fresh creamy cheeses.
Pomegranates– already seeded POMS are a easy alternative.

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together!

Print Recipe

winter salad

This bright, beautiful salad showcases fresh winter citrus and fruits by combining juicy blood oranges with fresh chunks of mozzarella torn, perfectly placed around a tower of baby arugula that's tossed together with fresh pomegranate arils and pistachios. Served with a refreshing blood orange vinaigrette and finished with cracked pepper.

Prep Time5 minutes mins

Total Time5 minutes mins

Course: Salads

Servings: 2

Author: the communal feast

Ingredients

• 2 blood oranges peeled and cut into rounds or segments
• 1 large ball of fresh mozzarella 250g
• 1 pomegranate seeded
• 1/2 cup pistachios de-shelled
• 2 cups baby arugula loosely packed
• Vinaigrette
• 1/2 blood orange juiced
• 1 TBS olive oil
• 1 TBS citrus champagne vinegar substitute white wine vinegar
• 1 tsp honey
• pinch of salt
• cracked pepper

Instructions

• Combine all the ingredients for the vinaigrette in a small bowl or measuring cup. Stir to combine.
• In a large bowl, add baby arugula, 1/2 cup pomegranate arils, and pistachios. Slowly add some of the dressing and toss to combine. Adjust amount of vinaigrette to your licking. A small amount goes a long way. More can be added once on the plate.
• To serve: tear mozzarella ball with your hands into bite sized pieces. Place around the plate leaving space in the centre for the salad. Add orange segments in between each piece of mozzarella and tower the tossed salad in the centre. Finish with extra cracked pepper, more pistachios and pomegranates and a drizzle of the vinaigrette.