Pomegranate, orange, hazelnut and arugula winter salad [Recipe]


Pomegranate, orange, hazelnut and arugula winter salad

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This bright salad is guaranteed to make you feel better during a season devoted to sniffles and colds. The warm colors of pomegranate and orange add zip and a boost of vitamin C for a perfect cold-weather salad. Hungry? For more delicious recipes, visit MealsOnHeelsByMindy.com.

Prep time 15 minutes. Cook time 10 minutes. Yields 6.




  • 2/3 cup hazelnuts, blanched
  • 1 tablespoon plus 1 teaspoon hazelnut oil
  • Coarse salt and freshly ground pepper to taste
  • 1 tablespoon finely chopped shallots, plus 2 small shallots, thinly sliced
  • 3 tablespoons fresh pomegranate juice, plus 1/3 cup pomegranate seeds
  • 1 tablespoon sherry vinegar
  • 2 teaspoons rice vinegar
  • 3 tablespoons Extra Virgin olive oil
  • 2 small Fuyu persimmons, thinly sliced
  • 1/2 lemon, for juicing
  • 1/2 lbs arugula
  • 1 navel orange, peeled, white pithy skin removed, and cut into rounds
  • 1 blood orange, white pithy skin removed, peeled and cut into rinds
  • Shaved Parmigianno-Reggiano for garnish



  1. Preheat oven to 375 degrees Fahrenheit.
  2. Spread hazelnuts on a baking sheet; toast, stirring once, until fragrant and lightly browned, 8 to 10 minutes. Let cool; coarsely chop nuts, and toss with 1 teaspoon hazelnut oil and salt.
  3. In a small bowl, combine chopped shallots, pomegranate juice, sherry and rice vinegars, and salt; let stand 5 minutes. Whisk in olive oil and remaining 1 tablespoon hazelnut oil.
  4. In a large bowl, toss persimmons, sliced shallots, orange rounds and pomegranate seeds with dressing; season with salt, pepper and a squeeze of lemon.
  5. Gently toss with arugula. Arrange salad on a serving platter, and garnish with hazelnuts and shaved Parmigianno-Reggiano. Serve immediately. Serves 6.