There’s something I can’t stop thinking about lately, and it’s the reason why my fridge is currently stocked with fresh greens:
I love salad.
I know, I know. This isn’t the kind of revelatory factoid you want someone to drop on you at a dinner party.
As Bart Simpson says, “You don’t win friends with salad.”
It doesn’t provoke much response, or invite lengthy discussion. Salad can be boring.
What’s there to say about it? We eat it before we consume something heartier and more interesting. Like, say, enjoying a homemade roast chicken dinner.
Nonetheless, I love it. I really do. I love the way I feel when I eat a salad, particularly afterwards. I feel so light and refreshed and… I don’t know. Clean.
I started making salad for Tim and myself regularly in the midst of our holiday celebrations, when my digestive system was starting to feel so overloaded with rich back-to-back-to-back dishes like creamy casseroles, succulent meats, and flaky pies that it didn’t know what to do with itself.
And we’ve had one almost every day since.
Lately, there’s been one ingredient in particular I’ve been loving in particular on my mixed greens:
Our local grocery store sells these for less than a dollar a piece, so we’ve routinely had the vibrant red, juicy arils on our salads lately.
We’ve been enjoying the combination of these ruby jewels with sweet satsumas and thin slices of red onion on top of assorted greens.
I love how colorful everything looks on the plate. But what I really appreciate is how seasonal the ingredients in this recipe are.
Believe it or not, winter is the perfect season for citrus fruits, in addition to the typical cool-storage root vegetables. And pomegranate season is also in the late fall through early winter!
I always like to take full advantage of the winter season’s bounty. You’ll find me in the kitchen baking fluffy satsuma cakes, and making huge bowls of this simple salad.
I love how it features different flavors and textures: crunchy pomegranate seeds that burst with juice, sweet and citrusy satsumas, and savory red onions. They all get tossed together with a zippy homemade balsamic vinaigrette.
There’s nothing else like it. And while you could say it’s just that crazy salad obsession talking, I’ve been making this delicious recipe constantly, all winter long.
Don’t be surprised when you find yourself wanting another plateful.Print
Our satsuma, red onion, and pomegranate salad is a vibrant dish that’s full of sweet and tangy flavors paired with a balsamic vinaigrette.
- 1 5-ounce bag spring mix lettuce
- 1 small head romaine, about 4–5 ounces, roughly chopped
- 6 satsumas, peeled and segmented
- 1/4 medium red onion, thinly sliced (about a heaping 1/2 cup)
- 1 pomegranate, seeded
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Place the spring mix, romaine, satsumas, red onion, and pomegranate seeds in a large salad bowl.
- Whisk together the vinegar, salt, and pepper in a small bowl. Continue whisking while you pour the olive oil into the bowl in a thin stream, whisking until an emulsion forms and the vinaigrette thickens.
- Pour the vinaigrette into the salad bowl. Gently toss everything together with tongs until the vinaigrette is evenly distributed. Serve immediately.
- Category: Salad
- Method: No-Cook
- Cuisine: Vegetarian
Keywords: salad, satsuma, pomegranate, red onion, balsamic vinegar
Cooking by the Numbers…
Step 1 – Prep the Ingredients
Peel and segment the satsumas.
Remove all the seeds from the pomegranate.
Is this your first time trying to accomplish this, or do you need a refresher? Study our tutorial for perfectly prepping pomegranate.
Measure out the balsamic vinegar, salt, freshly ground black pepper, and olive oil.
Step 2 – Combine the Greens, Fruit, and Onion
Add both varieties of lettuce, the red onions, citrus segments, and pomegranate seeds to a large salad bowl.
But don’t mix yet! Keep those orange segments as pristine as possible by only tossing the ingredients together once, when you’re ready to add the vinaigrette.
Step 3 – Make the Vinaigrette
Whisk together the balsamic vinegar, salt, and pepper in a small bowl.
Continue whisking while you pour the olive oil into the bowl in a thin and steady stream, until an emulsion forms and the vinaigrette becomes thick and smooth.
Step 4 – Toss and Serve
When you are ready to serve (and not a moment before!), pour the vinaigrette into the salad bowl. Gently mix everything together with tongs until the vinaigrette is evenly distributed.
A dressed salad will quickly become limp and wet if you combine the dressing with the lettuce mixture too far in advance before serving. So we always recommend combining the vinaigrette directly before eating.
Another way to avoid this is by serving the lettuce, fruit, and onion mixture on plates with the dressing on the side.
Red Onion too Strong? Here’s the Best Solution
Phew! That is one pungent onion you have there!
If you need to calm down a feisty allium, this is one of my favorite tricks of the trade:
Place the onion slices in a shallow bowl, and pour about two tablespoons of the vinaigrette over the top. Let the slices marinate in the dressing for about 10 minutes before using them in the recipe.
This easy technique minimizes the sting from a raw onion, gently infusing it with sweet and sour flavors.
And there’s no need to waste those two tablespoons of dressing – pour those spoonfuls back into the vinaigrette!
Onions or no onions, if you can’t get enough of fresh, clean, and crisp salads, here are a few more recipes from Foodal to try next:
- Arugula and Dijon with Figs, Pistachios, and Pea Shoots
- Bosc Pear with Dried Currants and Toasted Hazelnuts
- Simple Kale with Garlic, Lemon, and Pecorino
What do you think of this fruity salad? How do you like your red onions: raw, gently marinated, or thrown out a window? Leave a comment below, and we’ll be happy to chat with you.
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by on January 3, 2012. Last updated on January 27, 2021. With additional writing and editing by Nikki Cervone.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.