Preview Recipe: Pomegranate and Arugula Salad with Fennel and Blood-Orange Vinaigrette
Prep time: 
Total time: 
Serves: 4
  • 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
  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.
Recipe by Autoimmune Wellness at