This beautiful, delicious, and healthy salad is sure to be a hit around the table this holiday season!
This vibrant salad is packed with colorful fruits and spinach and has a lovely light and creamy dressing which is composed of buttermilk and infused with fresh rosemary, orange zest, shallots, and a hint of Dijon mustard. It’s delicious and so nice to look at! Credit due to Brooklyn Supper for the inspiration!
Ingredients (Makes Four Servings)
- 1/4 cup olive oil
- 1 tablespoon orange zest
- 2 tablespoons orange juice
- 2 teaspoons rice wine vinegar or white wine vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons buttermilk
- 1 teaspoon minced shallot
- 1/2 teaspoon minced rosemary
- 1/4 teaspoon sea salt
- 1 bunch of spinach
- 3 oranges
- 1 pomegranate
- 1/2 shallot sliced very thin
- 1 tablespoon fresh rosemary leaves
- sea salt and fresh ground pepper
To make the dressing, start by whisking the orange zest, orange juice, vinegar, mustard, and buttermilk into the olive oil, one at a time. Then add the shallots, rosemary, and sea salt.
Once that is done, cut off the very top and bottom of the oranges. Then, carefully slice off the orange peels and remove the white pith. Cut the oranges into 1/2-inch thick slices.
Pour most of the dressing over the spinach.
Then, spread the spinach on a large plate or platter and place the oranges throughout the salad. Place the pomegranate arils and shallots on top. Finish your salad with a drizzle of dressing, rosemary leaves, sea salt, and fresh pepper.