Citrus salad with arugula and pomegranate

A delicious blast of sunshine!

Oh, what a joy this salad is. Bursting with colour and flavour, you can’t help but smile just looking at this beautiful dish … and it’s not just pretty – its flavour is absolutely wonderful. I chose peppery arugula (rocket) as a great counterpoint to the sweet citrus but if you don’t prefer that flavour, baby kale or spinach would be tasty alternatives. If you’re a fan of onions, a sprinkling of thinly sliced shallot or red onion would be delightful. I also plan to add a few tablespoons of crumbled feta and some chopped pistachios on top the next time I make it.


  • 1 ruby red grapefruit
  • 3 oranges (I used one each of Cara Cara, blood orange and clementine)
  • 1/2 cup (125 mL) pomegranate arils (seeds)
  • 1 cup (250 mL) baby arugula, washed and dried
  • 1 teaspoon (5 mL) honey
  • 1/2 teaspoon (2.5 mL) Dijon
  • 2 teaspoons (10 mL) red wine vinegar
  • 1 tablespoon (15 mL) olive oil
  • Salt and pepper to taste


  • With a sharp knife, peel the grapefruit and oranges, taking care to remove all the white pith under the skin. Cut crosswise into 1/3 inch (.6 cm) slices, removing any seeds with the tip of a knife.
  • Arrange rocket (or other greens) on a serving platter. Top with rounds of fruit and scatter pomegranate arils on top.
  • Place honey in a small jar with a tight lid and heat in microwave for 10 seconds. Add Dijon and red wine vinegar; cover jar and shake to blend well. Remove lid and add olive oil; cover and shake again.
  • Drizzle vinaigrette over fruit. Add a few grinds of salt and pepper and serve.

Serves 2 – 4.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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