Orange Pomegranate Salad with an Orange Vinaigrette Dressing

Orange Pomegranate Salad is a delicious mix of greens with fresh oranges, pomegranates and topped with feta cheese and an amazing orange vinaigrette dressing. If you are looking for an awesome salad that is fresh and full of tempting and unique flavors, then this salad is for you!

When it comes to serving this salad the possibilities are also endless. This will pair beautifully with pork, chicken, beef or seafood. Try it with Cast Iron Skillet Pork Chops, Honey Butter Baked Chicken, Perfect Air Fryer Shrimp or Air Fryer Steak with Garlic Herb Butter.

Orange Pomegranate Salad

Summer and salads seem to go together, kind of like winter and soup go together. But just because summer is behind us, for half of the world, doesn’t mean we have to stop eating some of our favorite summer dishes, like salads. This recipe is a perfect example of taking what’s in season and making it fresh, new and absolutely delightful. Winter is peak citrus and pomegranate time and combining the two go hand in hand. The zing from the orange and the sweet of the pomegranates are classic. Top with smooth creamy feta and crunchy almonds for a taste and texture like no other.

The orange in the vinaigrette adds the perfect splash of extra zing to the dish. This is going to be one of those salad recipes that will take most by surprise on how amazing it is. Orange pomegranate salad is definitely unique but the flavor combination works!

What you Need to Make Christmas Salad

This orange pomegranate salad is amazingly fresh, and it will taste best if the ingredients are fresh as well. Buy ingredients close to when you are going to make it so that the lettuce is fresh, the oranges firm and pomegranates dark red. You can save yourself time by buying pre-packaged romaine already cut up and washed. I would however make sure you still rinse your greens to be extra safe. You can also find pomegranate arils in plastic cups in the produce section of the grocery store, if you don’t want to de-seed your own.  See below for tips on how to de-seed a pomegranate.

Zesty Dressing Ingredients

This salad dressing is wonderful and unique. It adds a splash of zest to this orange pomegranate salad that is so enticing with your first bite! 

• Olive Oil: Use a good Extra Virgin Olive Oil
• Apple Cider Vinegar: This is the best vinegar for dressings
• Orange Juice: Use juice from the orange or made concentrate
• Orange Zest: Wash and rinse your orange well with a vegetable wash
• Salt and Pepper: Sea salt and fresh ground pepper are the best in salads.

Pomegranate Salad Ingredients

I love salad! There are endless possibilities and sometimes when you think outside of the box, the most incredible combinations can occur. This orange pomegranate salad is a perfect example of that. The explosion of flavor in this recipe is beyond good.  The oranges give this salad a citrus burst and the pomegranates throughout add a fun and distinctive texture.

• Romaine Lettuce: Washed and dried and chopped
• Oranges: Navel oranges
• Pomegranate: Found in the produce section
• Feta Cheese Crumbles: Perfect addition of texture and flavor
• Sliced Almonds: Adds a nice bit of crunch.
• Sea Salt and Fresh Ground Pepper: To taste.

Making This Spectacular Orange Pomegranate Salad and Dressing

This dressing is divine. You may not want to use it just for this salad. Feel free to use it on any salad your heart desires. It’s zingy, fresh and bright. It will liven up any thing you wish to use it on.

1. Whisk: In a container or a blender combine the olive oil, apple cider vinegar, orange juice, orange zest, and salt and pepper. Whisk or emulsify till completely blended.
2. Salad: In a medium sized bowl add the romaine lettuce, oranges, pomegranate, feta, and sliced almonds. Toss with the dressing until coated. Add the salt and pepper to taste.

 

Hints for Using Pomegranates

Pomegranates are a unique fruit, since you actually only eat the seeds. They are extremely healthy and taste so good. But getting your hands on them can be difficult. I love the color, flavor and crunch they add to this orange pomegranate salad. So here is one way to cut and deseed your pomegranates. Remember they can stain so take care about what you wear and use a plastic cutting board, as it can stain wood.

How to De-Seed Pomegranates

Now if you don’t want to deal with taking the time do this or the mess, you can buy the arils already deseeded. Here is a great tip on how to de seed pomegranates in a timely manner. Pomegranates help enhance all fruit salads!

1. Cut both ends off of fruit.
2. Score the fruit in half all the way around the biggest part of the fruit. Cut into the skin about half an inch all the way around. Using the knife, or  your hand pry the two halves apart.
3. Over a large bowl, hold one half of the fruit, seed side down in your hand. Using the back of a large spoon whack the pomegranate on the skin side all the way around.
4. The seeds will fall through your hands into the bowl. Pry any arils left behind.
5. Repeat with the other half.

Add Ins, Tips and Variations

A fresh side salad like this one can always be changed up or added to you see fit. Here are some suggestions of add in and variations to this crisp winter salad.

• Avocado: For extra creaminess and a hint of flavor cut in ripe avocado just before serving.
• Chicken or Fish: Change this from a side dish to a main dish by adding in grilled or baked chicken or fish. Salmon or shrimp would both work with this salad.
• Nuts: Change out the sliced almonds for walnuts or chopped pecans.
• Toast: Toast the sliced almonds, walnuts or pecans before adding them to the salad. Place them in a skillet on the stove over medium high heat. Stir occasionally and watch them closely to turn a nice golden brown. Remove from heat and place on a plate or dish to cool immediately. Leaving them in the pan will continue to cook them which may cause them to burn.
• Red Onions: For a bit of a bite add thinly sliced red onions.
• Lettuce: Feel free to trade out the romaine for arugula or a blend of mixed greens. I would avoid using just iceberg, however, as this will change the flavor and texture of the salad.

The Best Way to Store Salad

• Can I make this ahead? Yes and no. All of the elements can be done ahead of time but you will not want to mix it together till you’re ready to serve. The dressing, oranges, romaine, and pomegranates can all be done ahead of time and stored separately in the fridge till ready to serve.
• How well does this keep? This salad is best fresh and on the day it’s prepared. If you have leftovers store them in an airtight container in the fridge and try to use it the next day. You may want to add fresh lettuce as the dressing can cause it to wilt slightly.
• What do I do with this extra dressing? If you have extra dressing,  you can use it as a marinade for chicken or pork. Or make another salad. One can never eat too much salad can they?

More Pomegranate Loving Recipes

Pomegranates are such a fun thing to eat and they are so good for you. It only makes sense to use them in as many ways as possible while they’re in season. Most the time pomegranates are used as a garnish, but in these recipes they are a key ingredient. Get the most from your hard earned arils and make one of these recipes today!

• Winter Cobb Salad
• Apple Pomegranate Almond Salad with a Creamy Lemon Poppy Seed Dressing
• The Best Winter Fruit Salad
• Winter Pomegranate Orange Quinoa Salad with Creamy Lemon Greek Yogurt Dressing
• Sparkling Pomegranate Lemonade

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Orange Pomegranate Salad with a Orange Vinaigrette Dressing

A delicious salad made with fresh oranges and pomegranate then topped with feta cheese and an amazing dressing!

Course Salad

Cuisine American

Keyword orange pomegranate salad, salad recipes

Prep Time 20 minutes

Total Time 20 minutes

Servings 8 Servings

Calories 141kcal

Author Alyssa Rivers

Ingredients

Dressing Ingredients:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons orange juice
• 1 tablespoon orange zest
• 1/4 teaspoon salt
• crack of pepper

Salad Ingredients:

• 4 cups fresh romaine lettuce chopped
• 3 oranges sliced
• 1 large pomegranate
• 1/2 cup feta cheese crumbled
• 1/4 cup sliced almonds
• sea salt and fresh ground pepper to taste

Instructions

To make the salad dressing:

• Whisk together the olive oil, apple cider vinegar, orange juice, orange zest, and salt and pepper.
• In a medium sized bowl add the romaine lettuce, oranges, pomegranate, feta, and sliced almonds. Toss with the dressing until coated. Add a crack of salt and pepper.

Notes

Updated on December 6, 2020

Originally Posted on January 5, 2015

Nutrition

Calories: 141kcal | Carbohydrates: 9g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 180mg | Potassium: 193mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2205IU | Vitamin C: 30mg | Calcium: 85mg | Iron: 1mg

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Brookies Cookies

Brookies Cookies are a deliciously fun mashup of two of our favorite desserts: brownies and chocolate chip cookies! Soft and chewy with plenty of chocolate chips, these are always a hit with the family!

When you just can’t decide between making chocolate chip cookies or brownies, the obvious answer is to make both, right? Combined is the best!

Soft and Chewy Brookies

Baking with my kids and making memories in the kitchen is one of the best parts about my job as a mom and food blogger. And these deliciously rich, chocolate-loaded cookies definitely make for fun memories!

They have the wow factor of two types of cookies dough in contrasting colors with complimentary flavors, and they are so much fun to make! You get the rich, chocolate flavor of brownie cookies snugged up next to buttery, almost toffee flavor of a classic chocolate chip cookie loaded with chocolate chips.

I just took my favorite recipes for each cookie and scaled them back a bit, then tweaked them a little so that they bake evenly instead of one side spreading more than the other. The result makes a wonderful cookie with a regular sized batch!

We loved these so much I’m already thinking about other flavor combinations I could tweak. Like peanut butter & chocolate. Or oatmeal and sugar cookie. Or maybe snickerdoodle and white chocolate macadamia nut!

Best Brookies Cookies Ingredients

We love that we always have everything we need on hand to make these cookies! A well-stocked baking pantry always includes cocoa powder and chocolate chips, right?

• Flour: All-purpose flour provides the bulk of the structure in these cookies. Make sure to measure accurately so both sides bake evenly.
• Sugar: Both brown sugar and granulated sugar are used in these cookies.
• Butter: Salted butter gives these cookies crisp edges and soft centers with buttery flavor. You will need room temperature butter for the chocolate chip side and melted butter for the brownie side of the cookies.
• Eggs: Most of my cookie recipes call for eggs, which act as a binding agent so the cookies are chewy and not crumbly. An extra yolk in the chocolate chip side of these brookies helps even out the consistencies so both sides bake evenly.
• Vanilla Extract: A classic baking ingredient for wonderful depth of flavor!
• Cocoa Powder: I have only tested this recipe using regular, unsweetened cocoa powder, but I’m pretty sure a dark or dutch process cocoa powder would work well here also.
• Baking soda: This leavening ingredient helps the cookies puff and rise slightly so they aren’t completely flat.
• Salt: Be sure not to leave this out or the cookies will taste bland!
• Cornstarch: I will often add a little cornstarch to cookies to make them soft-baked style.
• Chocolate Chips: I used semi-sweet, but milk or dark chocolate chips would be good too! Or go crazy and add some peanut butter chips into the mix!

How to Make Brookies Cookies

This brookies recipe is made in two bowls: one for each type of dough.

1. Prep: Line a couple of baking sheets with parchment paper and preheat the oven to 375 degrees F.
2. Brownie Cookie Dough: Melt the butter in the microwave, then add the brown sugar and beat with a hand mixer for 1-2 minutes until light. Add the egg and vanilla and mix again. Then add in the flour, cocoa powder, baking soda, salt, and chocolate chips, mixing just until combined. Stick the bowl in the fridge while preparing the chocolate chip cookie dough.
3. Chocolate Chip Cookie Dough: In a separate bowl, combine the butter, granulated sugar, and brown sugar, beating for 1-2 minutes until creamy and smooth. Add the egg, egg yolk, and vanilla and beat for another 2 minutes until light. Add in the flour, baking soda, salt, and chocolate chips, mixing just until combined.
4. Scoop and roll: Use a small, tablespoon size cookie scoop to scoop mounds balls of each kind of dough, then combine one of each kind of dough and roll them into a ball to make cookies that have both flavors. Set them on the prepared baking sheet so that one type of dough is visible on each side rather than having one bake on top and one on bottom.
5. Bake: Once all of the brookies cookies are formed, bake them in the oven for 9-11 minutes, until they are light brown and set around the edges. I like these just a little underbaked so they stay soft in the centers when they are done cooling. If you want them to look just like the ones in these pictures, be sure to press a few extra chocolate chips into the tops of each cookie as soon as they come out of the oven.

Storing Brookies Cookies

• Storing: These brookies cookies are nice and soft so they keep best in an airtight container on the counter at room temperature and will stay tasting fresh and yummy for 3-5 days. I don’t recommend storing them in the fridge because I feel like they get stale faster that way.
• Freezing: These freeze really well! Just let them cool completely before transferring to a freezer-safe airtight bag. They are good for about 2 months in the freezer. Just thaw and reheat for a few seconds in the microwave before enjoying!

More Favorite Cookie Recipes

Any of these cookie recipes are perfect for when you need a cookie fix!

• Homemade Milano Cookies
• Brown Butter Chocolate Chip Cookies
• White Chocolate Oreo Cookies
• Gooey S’mores Cookies
• Oatmeal Chocolate Chip Cookies

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Brookies Cookies

Brookies Cookies are a deliciously fun mashup of two of our favorite desserts: brownies and chocolate chip cookies! Soft and chewy with plenty of chocolate chips, these are always a hit with the family!

Course Dessert

Cuisine American

Keyword brookies, brookies cookies

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 24 cookies

Calories 196kcal

Author Amy Nash

Ingredients

Brownie Cookie Dough

• 1/2 cup salted butter
• 3/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips

Chocolate Chip Cookie Dough

• 1/2 cup salted butter, room temperature
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 egg yolk
• 1 and 1/3 cups all-purpose flour
• 2 tablespoons cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips, plus more for the tops of the cookies

Instructions

• Line a couple of baking sheets with parchment paper and preheat the oven to 375 degrees Fahrenheit.

Brownie Cookie dough

• Heat the butter in the microwave in a microwave-safe bowl until melted. Add the brown sugar and beat well with a hand mixer for 1-2 minutes until light. Add the egg and vanilla and mix again.
• Mix in the flour, cocoa powder, baking soda, salt, and chocolate chips until combined. Stick the bowl in the fridge while preparing the chocolate chip cookie dough.

Chocolate Chip Cookie Dough

• In a separate bowl, combine the softened butter, granulated sugar, and brown sugar. Beat for 1-2 minutes until creamy and smooth.
• Add the egg, egg yolk, and vanilla and beat for another 2 minutes until light. Add in the flour, baking soda, salt, and chocolate chips, mixing just until combined. There is no need to chill this dough.

Assembly

• Use a small, tablespoon-size cookie scoop to scoop mounds of each kind of dough, then combine one of each kind and roll them into a ball to make cookies that have both flavors. Space the balls of two-toned cookie dough a few inches apart on the prepared baking sheet so that one type of dough is visible on each side rather than one on top and one on bottom.
• Once all of the cookies are formed, bake them in the oven for 9-11 minutes, until they are light brown and set around the edges. Press a few extra chocolate chips into the tops of each cookie as soon as they come out of the oven.

Nutrition

Calories: 196kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 186mg | Potassium: 52mg | Fiber: 1g | Sugar: 16g | Vitamin A: 275IU | Calcium: 23mg | Iron: 1mg

 

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Creamy Spinach Artichoke Chicken

Pan seared chicken is smothered in a decadent sauce with spinach and artichokes in this Creamy Spinach Artichoke Chicken. It’s a quick simple way to put a gourmet meal on the table any day of the week. Not only is it quick to make, it’s made all in one pot so clean up is a breeze.

It’s so delicious, it’s a winner all the way around. To make a complete meal, combine this creamy dish with some Homemade Easy Cheesy Garlic Bread and the Best Winter Fruit Salad for a tasty meal.

Spinach and Artichoke Chicken

This recipe is literally like taking spinach artichoke dip and turning it into a meal. It’s so heavenly. The creamy cheesy sauce is thick and savory. The spinach adds flavor, color and vitamins. Artichokes have such a great tang that brightens the sauce, it’s magical. Chicken adds the protein for a complete meal that is sure to satisfy.

It’s such an exquisite sauce you’re going to want to get every single drop. The best way to soak it up is to serve this over pasta, rice or serve it with a good crusty loaf that can wipe the plate down. It’s a recipe you’re going to come back to time and time again because of the ease and flavor. You and your loved ones are going to love it! Make it tonight!

Creamy Chicken Ingredients

This is one of those recipes that takes a little planning, but it’s totally worth it. Fresh spinach will give you the best texture, so I highly recommend it over frozen spinach. Jarred artichokes can be found in the canned food area of your grocery store, sometimes near the canned mushrooms. If you buy a half pint of cream or half and half you’ll have the perfect amount. When recipes call for a small amount of chicken broth I will often make my own using chicken bouillon. It saves me from opening a full carton or can and not using it all.

• 4 boneless skinless chicken breasts (thinly sliced)
• Olive oil: For searing the chicken
• Salt and Pepper: Just to taste

Creamy Spinach Artichoke Sauce

• Butter: Everything tastes better with butter
• Garlic cloves minced: Adds a punch of flavor
• Flour: Thickens the sauce.
• Chicken broth: Adds a bit of liquid and flavor.
• Heavy cream or half and half: Creates the luscious creamy texture.
• Grated parmesan cheese: The sharpness of the cheese is a great match with the spinach and artichokes.
• Garlic powder: Adds a touch more flavor.
• Pepper and salt: Add it to taste!
• Spinach chopped: Not only adds flavor but adds a beautiful color to the dish.
• Artichokes (quartered): Be sure to drain the artichokes

Making Succulent Spinach Artichoke Chicken

One of the best things about this recipe is that I can make it all in the same pan. I love time savers like this. And it comes together so quickly. I can have dinner on the table in no time flat and it’s such a delectable dish. It tastes and looks like I slaved all day. It’ll be our little secret that you didn’t.

• Sear: In a large skillet add olive oil, salt and pepper the chicken. Cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
• Making the Sauce: To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and artichokes and let simmer until it starts to thicken and spinach wilts. Add the chicken back to the sauce and serve over pasta is desired.

Cooking with Chicken Breasts

Chicken is low in calories and fat but high in protein making it a smart choice for meals. I used chicken breasts in this dish which can be tricky to cook. The breast is thick on one end and thin on the other, creating a cooking nightmare. To make sure the chicken is cooked all the way through, the thin end is usually over cooked. Or the thick end is under done. Eating raw chicken is extremely dangerous, so it’s important to cook it till it’s no longer pink. To help ensure even cooking without drying out your chicken there are a few tricks to try.

• Thinly sliced: By cutting the thick end in half horizontally you can create pieces that are more even.
• Flatten: Another trick is to place the chicken between two pieces of plastic wrap and then using a rolling pin pound the thick end of the chicken flat. This will create even thickness in your chicken breast.
• Slice: Slicing the chicken in even strips will also ensure even cooking.
• Chopping:  You can even chop the chicken if you desire. This could be perfect for feeding little ones.
• Temperature:  Make sure your chicken is cooked to 165 degrees F. Insert an instant read thermometer into the thickest part of the chicken to make sure it’s at the right temperature.

Making Spinach Artichoke Chicken The Best

Making a dish that tastes like it came from a fancy Italian restaurant is easy with this recipe. There are a few tips to make sure it’s a definite winner among the family.

• Can I use different Cheese?  Yes! Parmesan has a mild nutty flavor that compliments the dish beautifully. To get the same kind of flavor look for similar cheeses like Asiago, Pecorino, or Romano which are similar in both taste and texture.
• Can I use Chicken Thighs? Yes! I would use boneless, skinless chicken thighs. Slicing the chicken thighs won’t be necessary like it is with the breasts. You will still want to check the internal temperature and make sure the thickest part of the thigh reaches 165 degrees.
• Are the substitutes for the cream or half and half? Nope! The cream or half and half is what creates the creaminess and richness of the sauce. Using milk or even milk alternatives will change the consistency and even the flavor of the dish.
• Leftovers: If there are any leftovers they keep beautifully in an airtight container in the fridge for up to 4 days. Warm up in the microwave or over medium heat on the stove.
• Will I be able to freeze this? No, I do not recommend freezing this dish because of the cream sauce. It will separate once thawed and will not taste or look as appetizing. This is best eaten within the first few days of making. I don’t think you’ll have any trouble doing that, however.

More Chicken Recipes to Enjoy!

Chicken is such an easy protein to cook with. It can be made into so many different kinds of dishes with so many different flavors. It’s usually cheaper and better for you than red meat. I know chicken is a staple in our menu planning.

• The Very Best Poppy seed Chicken Casserole
• Literally the Best Chicken Noodle Soup
• Baked Kung Pao Chicken
• Jerk Chicken
• White Chicken Chili

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Creamy Spinach Artichoke Chicken

Pan seared chicken is smothered in a decadent sauce with spinach and artichokes in this Creamy Spinach Artichoke Chicken. It's a quick simple way to put a gourmet meal on the table any day of the week. Not only is it quick to make, it's made all in one pot so clean up is a breeze. 

Course Dinner, Main Course

Cuisine American

Keyword creamy spinach and artichoke chicken, spinach and artichoke chicken

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 People

Calories 465kcal

Author Alyssa Rivers

Ingredients

• 4 boneless skinless chicken breasts thinly sliced
• 2 Tablespoons Olive oil
• Salt Pepper

Creamy Spinach Artichoke Sauce:

• 1/4 cup butter
• 2 garlic cloves minced
• 1 tablespoon flour
• 1/2 cup chicken broth
• 1 cup heavy cream or half and half
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1 cup spinach chopped
• 1 cup artichokes quartered

Instructions

• In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.

To make the sauce:

• Add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt.
• Add the spinach and artichokes and let simmer until it starts to thicken and spinach wilts. Add the chicken back to the sauce and serve over pasta is desired.

Nutrition

Calories: 465kcal | Carbohydrates: 12g | Protein: 33g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 136mg | Sodium: 903mg | Potassium: 755mg | Fiber: 3g | Sugar: 1g | Vitamin A: 711IU | Vitamin C: 11mg | Calcium: 240mg | Iron: 1mg

 

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