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Orange Pomegranate Salad with Buttermilk Dressing
This side dish makes a festive holiday presentation at the Christmas table.
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Course
Christmas
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.