Orange Pomegranate Salad with Buttermilk Dressing
This side dish makes a festive holiday presentation at the Christmas table.
Ingredients
Dressing
- ¼ cup olive oil
- 1 Tablespoon orange zest
- 2 Tablespoons orange juice
- 2 teaspoons rice wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon minced shallot
- ½ teaspoon minced fresh rosemary
- ¼ teaspoon sea salt
Salad
- 1 large bunch spinach
- 3 oranges
- 1 cup pomegranate seeds
- ½ shallot sliced paper thin
- 1 Tablespoon fresh chopped rosemary leaves (plus a few leaves for garnish)
- sea salt and freshly ground pepper
Instructions
Dressing
- For the dressing, whisk the orange zest, orange juice, vinegar, mustard, and buttermilk into the olive oil.
- Add the shallots, rosemary, and sea salt.
Salad
- For the salad, cut the very top and very bottom off of the oranges.
- Carefully slice off the peel, removing the white pith while sparing as much flesh as possible. Cut int ½" slices.
- Place the spinach in a bowl and pour most of the dressing over the spinach and toss.
- Spread the spinach on a large platter and add the oranges.
- Scatter with pomegranate seeds and shallots.
- Finish with a final drizzle of dressing, a scattering of rosemary leaves, a pinch of sea salt, and several twists of fresh pepper.
Notes
Recipe prepared by my friend Ashley.