Preview Recipe: Pomegranate and Arugula Salad with Fennel and Blood-Orange Vinaigrette

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It is not an easy task coming up with recipes for every season while writing a cookbook in the depths of winter – I will surely remind myself of that fact if I ever embark on this task again! Fortunately, I had some recipes filed away from summer when I was inspired by the beautiful fruits and vegetables in the peak season. This gave me the chance to play around with winter fruits like citrus and pomegranate, which were the main inspiration for my next cookbook preview recipe. I wanted to share it while we were still barely hanging on to the thread of the winter season – at least it still feels like it here in Seattle! Spicy arugula gets a coating of fennel, pomegranate, and a tasty blood-orange vinaigrette. Don’t be afraid to substitute regular oranges if you can’t find the blood-red variety, or apple-cider vinegar instead of the ume plum – they still taste great, although the original ingredients take the fancy up a notch.

Pomegranate and Arugula Salad

photo by Kyle Johnson

Preview Recipe: Pomegranate and Arugula Salad with Fennel and Blood-Orange Vinaigrette
 
Prep time
Total time
 
Serves: 4
Ingredients
  • For the Blood-Orange Vinaigrette:
  • 2 blood oranges, juiced
  • 1⁄2 cup extra-virgin olive oil
  • 2 teaspoons ume plum vinegar
  • 1⁄4 teaspoon ginger powder
  • For the Salad:
  • 4 cups baby arugula
  • 1 small fennel bulb, sliced thinly
  • 1 cup pomegranate seeds
Instructions
  1. Combine the orange juice, olive oil, ume plum vinegar, ginger powder, and sea salt in a small bowl and whisk to incorporate. Set aside.
  2. Combine the arugula, fennel slices, and pomegranate seeds in a bowl. Toss with the blood-orange vinaigrette and serve immediately.

 

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Paleo. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

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