Spring Green Salad with Pomegranate Seeds & Blood Orange Vinaigrette

We are almost one week into January. Our vows to be healthier, go to bed on time, budget better etc looks pretty promising right now, I just hope it does not start to falter in the next two weeks. Well, if it does, don’t give up..remember to start right back from where you began.


One of my goals this year is to eat clean and incorporate more seasonal produce. I have been more conscious about my goals while grocery shopping because what I purchase is what I will eat..and reading this book helped a lot as well. For the past few years I have wanted to eat a salad a day but it’s never worked out. I have thrown away too many lettuce heads and let baby spinach die before I could even get to them.




I blame my pure laziness and lack of ideas to make an exciting salad. Things are looking better this year though. I am using spring green mix (already prepared and washed for me), cherry tomatoes, baby carrots, and crisp baby radishes and cucumbers that literally takes 2 minutes to slice to make this spring green salad.



I am not a salad connoisseur but I know when I see a sad salad..few wilted greens, stale croutons, cheese, some tomatoes or something doused with bottled dressing…and that’s probably why salad is frowned upon by many people.  A salad should be refreshing, flavorful and nourishing to your body. Use organic seasonal produce when possible and load up your salad bowl with different colored produce because each color provides unique health components and antioxidants to your body.




I have never been much of a dressing person but I like a splash of a simple vinaigrette on my salad. It adds just the right amount of kick. Studies have shown salad dressings with fats such as canola oil (monounsaturated fatty acids, or “MUFAs”), soybean oil (polyunsaturated fat), or butter (saturated fat) to be an essential part of salad for the absorption of vitamins such as A, D, E, K and antioxidants such as lutein, lycopene, and beta-carotene—that are found in veggies. (source). Low-fat and fat free dressings may seem appealing due to the lack of fats but it actually negates the point of eating salad plus they are loaded with sugar and unnecessary chemicals.



This salad is great by itself but if you are looking to get more nutritional value and crunch chia seeds are a great option. I like to add them on my museli too. Some other good seeds are sunflower and pumpkin. Nuts such as walnuts or pecans will work great here as well.



Nutritional yeast is another ingredient I sprinkle on my salad every now and then. It is a good source of vitamin B12 but I use it for its cheesy, nutty, umami flavor. I am sure using a smidgen of goat, feta or blue cheese would work too. This is your salad – make it bold, colorful, and full of nutrients to feed both your body and soul!

Spring Green Salad with Pomegranate Seeds & Blood Orange Vinaigrette

makes 2 big servings


  • 2 oz. organic spring green mix (or use any green mix you like)
  • 1/2 cup baby carrots1/2 cup sliced cucumbers
  • 1/2 cup cherry tomatoes
  • 1/2 cup sliced radish
  • 1/2 cup pomegranate seeds

For Blood Orange Vinaigrette

  • 1 tsp shallot, minced
  • 2 tablespoon freshly squeezed blood orange
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon honey
  • salt, pepper to taste


  • In a salad bowl, put all the ingredients for the salad.
  • In a small bowl, whisk all the ingredients for the vinaigrette except for olive oil.
  • Slowly pour olive oil to the mix until everything combines well.
  • Pour it over the salad bowl and mix everything.
  • Add ons: chia seeds, nutritional yeast, dried nuts etc.

 I’d like to hear your goals and how they are going …

Dixya Bhattarai

Dixya Bhattarai

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