Ingredients
- Salad:
- 3 cups arugula
- 2 chilled blood oranges, peeled and sliced
- ¼ small chilled red grapefruit, peeled and segmented
- 2 tablespoons pomegranate seeds
- Dressing:
- 2 tablespoons white balsamic vinegar
- 1 tablespoon caramel syrup (such as Hershey's®)
- ¼ teaspoon sesame oil
- Garnish:
- 2 tablespoons sliced almonds
Why This Dish Is Hard To Resist
This salad combines the bright, tangy flavor of blood oranges with the rich sweetness of caramel sauce. It’s a refreshing and unique dish that balances citrus acidity and smooth caramel, making it perfect for a light dessert or a special snack.
Helpful Tips For Cooking
- Use ripe, juicy blood oranges for the best flavor and color.
- Peel the oranges carefully to remove all the white pith, which can taste bitter.
- Warm the caramel sauce slightly before drizzling to help it flow easily over the salad.
- Peel the oranges carefully to remove all the white pith, which can taste bitter.
- Warm the caramel sauce slightly before drizzling to help it flow easily over the salad.
Directions
Spread the arugula evenly between two plates. Then, layer the blood orange slices and red grapefruit segments over the greens. Sprinkle a handful of pomegranate seeds on top for a burst of color and flavor. In a small cup, whisk together the balsamic vinegar, caramel syrup, and sesame oil until well combined. Drizzle this dressing gently over each salad. Finish things off by scattering almond slices over the top just before serving. Enjoy!
Best Pairings For This Dish
Serve this salad chilled for a cool, refreshing treat. It pairs well with a dollop of whipped cream or a sprinkle of toasted nuts for added texture. You can also add fresh mint leaves for a burst of herbaceous aroma.
Leftover Care Tips
Store any leftover salad in an airtight container in the refrigerator. It’s best eaten within a day to keep the oranges fresh and prevent the caramel from hardening. If needed, gently reheat the caramel before serving again.
