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Festive Orange Salad

Pomegranates and orange slices add a splash of color to this flavorful winter salad. Try blood oranges, if they're available; they make a most dramatic statement with their ruby-red flesh.

4 Servings



oranges (preferably blood oranges, peeled)

8 oz

Earthbound Farm Organic Spring Mix, Baby Arugula or Baby Spinach


ripe avocado (pitted, peeled and sliced crosswise)


pomegranate (seeds)

⅓ cup

toasted or candied hazelnuts

⅔ cup

fresh orange juice

2 Tbsp

balsamic vinegar

2 tsp

honey (or to taste)

3 Tbsp

extra-virgin olive oil

Salt and freshly ground black pepper


Slice the oranges crosswise into rounds. If your oranges are very large, cut each round in half.

Place the orange juice in a small pan and reduce over medium-high heat until the juice has concentrated to about 3 tablespoons. Place the reduced orange juice in a small jar with a lid. Add the vinegar, honey and olive oil, and shake vigorously to blend. Season to taste with salt and pepper.

Place the greens in a bowl and toss with some of the dressing to coat the leaves. Divide among 4 salad plates, or arrange the greens on a shallow platter. Arrange the orange slices and avocado wedges on each salad, then sprinkle with the pomegranate seeds and hazelnuts. Drizzle on more dressing as desired. Serve immediately.


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