Pomegranate & Orange Salad Print Recipe Print Recipe

So I have this thing with salads.

and not because it’s January and everyone and their sister has just kicked off their new health journey.

But the timing is convenient.

It’s actually been my thing for as long as I can remember.

If you follow me on Instagram, you’re fully aware of it. Or sick of it. But hopefully not.

Here’s my thing.

We’re a family of salad eaters. We grew up eating salads hearty enough to call dinner. Lunches always consisted of some sort of greens. If we ate somewhere fancy, it was basically mandatory to order a starter salad before a meal. Half the time we’d share. We could essentially turn any kind of leftover and make it into a salad. We’re basically a family made of salads.

However, they weren’t always great. But we’d still try them wherever we went.

Half the time, my mom would eat around the lettuce. She’d say, “It’s boring. I’m just eating the good stuff.”

NO MORE BORING SALADS. No more, people.

Not here, at least.


So, here’s your un-boring salad.

you’re welcome.

It’s loaded with oranges, pomegranates, almonds, and fresh basil. I will likely be eating this every week until pomegranate season is over. So good.

Oh and cheers to a happy and healthy new year! Many more salads to come.



Pomegranate & Orange Salad with a creamy basil-orange dressing 


Orange Dressing

  • 1/4 cup orange juice – preferably fresh squeezed, but bottled works too!
  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • 4 fresh basil leaves
  • 2 garlic cloves (minced, if not using a food processor)
  • 1 teaspoons salt
  • pinch of pepper


  • 4 cups butter lettuce (torn) or mixed greens
  • 2 small oranges, peeled and sectioned
  • 1/2 cup pomegranates
  • 1/4 cup *almonds, slivered or chopped
  • 1/4 cup fresh basil
  • parmesan for topping – optional


To make the dressing, place everything into your food processor. Pulse until everything is blended and your dressing it nice and creamy. Pour into a mason jar or container that can be sealed.

To prepare the salad, add everything to a large salad bowl. When you’re ready to serve, add a little salad dressing at a time. Toss it together and add more dressing as necessary.

Feel free to sprinkle a little parmesan on top.

Serve and enjoy!


*note: 1. I love the lightly salted almonds from Trader Joe’s. I just chop them before adding to the salad. Also, this would also be good with avocado!



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  • Jenbeth

    YUM! My family always loved a restaurant with a good salad bar. There was this hole in the wall family restaurant in my town that served home style meals and most importantly a huge salad bar!

    Now that I’m older I’m a little more picky about my dressings. I’ve found the key is to make yummy homemade dressings, and definitely make it not boring with all the good stuff like feta, pumpkin seeds, boiled eggs, herbs…Can’t wait to try this! Happy New Year!

  • http://cleanerswoodford.org.uk James Hudson

    I’m on gluten free diet from the beginning of the year and this blog is very helpful. Thank you. http://cleanerswoodford.org.uk/