1/4small red onion, thinly sliced into half moonsabout 1/2 cup
To make dressing, combine pomegranate juice, orange juice, orange zest, olive oil, rosemary, and white pepper in a small jar with a tight-fitting lid. Shake to mix well. Season with sea salt and pepper, and set aside.
To cut pomegranate, make five or six shallow cuts in the skin from top to base, around fruit’s perimeter. Immerse in a large bowl or sink of cold water, pull sections apart along score lines, and gently press out seeds. Discard white pith and membranes, strain seeds from water, and pat dry.
Using a small, sharp knife, cut peel and pith from oranges. Cut between membranes to release segments. Set aside.
In a medium bowl, combine spinach, arugula, fennel, and onion, and toss to mix. Add about one-third of the dressing and toss to coat. Add half of the blood orange segments and half of the pomegranate seeds, and gently toss.
Divide salad among four plates. Top with remaining orange segments and pomegranate seeds. Serve immediately.
Pomegranate, Fennel and Blood Orange Salad
Amount Per Serving
Calories 74Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Monounsaturated Fat 2g
Total Carbohydrates 13g4%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.