April 13, 2024
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April 13, 2024
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Linking Northern and Central NJ, Bronx, Manhattan, Westchester and CT

Blood Orange Pomegranate Salad

By Chaia Frishman/kosher.com



  • 1 10-oz. bag mesclun salad mix
  • 1 cup pomegranate arils
  • 2 blood oranges, peeled and sliced
  • ½ cup candied pistachios, crushed


  • juice of 2 blood oranges
  • 2 tablespoons plum wine vinegar
  • 2 tablespoons honey
  • ¼ teaspoon fine salt
  • 2 tablespoons extra-virgin olive oil

Prepare Topping and Dressing

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.

Mix together all dressing ingredients. It should yield about 1 cup of dressing.

To Serve

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.

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

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