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Horizontal image of a salad with citrus segments on a gray plate surrounded by whole citrus fruit.

Satsuma, Red Onion, and Pomegranate Salad


  • Author: Shanna Mallon
  • Total Time: 10 minutes
  • Yield: 6 servings 1x

Description

Our satsuma, red onion, and pomegranate salad is a vibrant dish that’s full of sweet and tangy flavors paired with a balsamic vinaigrette.


Ingredients

Scale
  • 1 5-ounce bag spring mix lettuce
  • 1 small head romaine, about 45 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

Instructions

  1. Place the spring mix, romaine, satsumas, red onion, and pomegranate seeds in a large salad bowl. 
  2. 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.
  3. Pour the vinaigrette into the salad bowl. Gently toss everything together with tongs until the vinaigrette is evenly distributed. Serve immediately.
  • Prep Time: 10 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Vegetarian

Keywords: salad, satsuma, pomegranate, red onion, balsamic vinegar