Serves 6 / Serving tip: Serve with a simple entrée of roast chicken and sautéed broccoli, brussels sprouts, or other cruciferous vegetables.
3 tablespoons pure pomegranate juice
1 tablespoon fresh orange juice
1 teaspoon grated orange zest
3 tablespoons extra-virgin olive oil
1/4 teaspoon ground rosemary
Pinch of white pepper
1 large pomegranate
2 small blood oranges
5 cups baby spinach leaves
1 cup arugula leaves
1 cup thinly sliced fennel
1/4 small red onion (about 1/2 cup), thinly sliced into half moons
1. 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.
2. 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.
3. Using a small, sharp knife, cut peel and pith from oranges. Cut between membranes to release segments. Set aside.
4. 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.
5. Divide salad among four plates. Top with remaining orange segments and pomegranate seeds. Serve immediately.
PER SERVING: 74 cal, 3g fat (2g mono, 0g poly, 0g sat), 0mg chol, 2g protein, 13g carb, 2g fiber, 29mg sodium