Arugula Salad with Red Cabbage, Pomegranate, Orange and Pineapples

A healthy and refreshing arugula salad with red cabbage, sliced pineapples and oranges, pomegranate arils and chickpeas with an easy and delicious honey-lemon vinaigrette. 

Right around this time every year, I start dreaming about sunny skies and warm and tropical beaches. The temperatures have been frigid lately making it too cold for us to go outside much, so I’ve been trying to brighten up all of our meals with lots of color and refreshing flavors.

This is a bright and beautiful salad that you can put together quickly with ingredients that can easily be swapped out for what you have on hand.

It starts off with some red cabbage tossed in a light and refreshing honey-lemon vinaigrette to soften the leaves slightly and soak up the tangy flavor.

Combined with spicy arugula, sweet oranges, refreshing cucumbers, buttery chickpeas and sweet and tart pomegranate arils makes this a tangy, crisp, and colourful accompaniment to almost any meal.

You can serve it alongside comforting chili in the winter, or bring it to a picnic barbecue in the summer.  Since I always love salads with avocado, I sliced one up and added it in here as well.

A healthy and pretty salad that is perfect to brighten up your spirits and help you stay on-track after all the holiday indulging 🙂

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Arugula Salad with Red Cabbage, Pomegranate, Orange and Pineapples

Prep Time

20 mins

Total Time

20 mins

 

A healthy and refreshing arugula salad with red cabbage, sliced pineapples and oranges, pomegranate arils and chickpeas with an easy and delicious honey-lemon vinaigrette.

Course: Main Course, Salad, Side Dish

Cuisine: American

Keyword: healthy salad recipe, salad with chickpeas, salad with fruit, vegetarian salad

Servings: 4 salads

Calories: 338 kcal

Ingredients

• 2 cups loosely packed arugula leaves
• 2 cups thinly sliced red cabbage about 1/4 medium cabbage
• 2 medium oranges sliced into segments
• 1/2 of a fresh pineapple peeled, cored and sliced
• 1 medium cucumber peeled and sliced
• 1/3 cup soaked and cooked chickpeas or canned and drained chickpeas
• 1/3 cup pomegranate arils

Add-Ins (optional):

• 1 avocado sliced
• toasted coconut or nuts

Honey-Lemon Vinaigrette:

• 1 medium lemon juiced
• 3 tablespoons honey
• 3 tablespoons apple cider vinegar
• 2 tablespoons extra-virgin olive oil
• salt and pepper to taste

Instructions

1. In a medium bowl, whisk all ingredients for vinaigrette together.
2. Place sliced cabbage in a large bowl, pour a quarter to half of the vinaigrette over the cabbage and mix in to soak while you gather the rest of the salad ingredients.
3. Meanwhile, cut the orange and pineapples into slices and add to the cabbage bowl. Throw in the arugula leaves, pomegranate arils and chickpeas, Drizzle with the rest of the vinaigrette and toss well.
4. Top with your favorite nuts or more pomegranate arils and serve.

Nutrition Facts

Arugula Salad with Red Cabbage, Pomegranate, Orange and Pineapples

Amount Per Serving (1 salad (1/4 recipe; with dressing))

Calories 338 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g10%

Sodium 23mg1%

Potassium 804mg23%

Carbohydrates 51g17%

Fiber 9g36%

Sugar 36g40%

Protein 5g10%

Vitamin A 1075IU22%

Vitamin C 124.6mg151%

Calcium 100mg10%

Iron 1.8mg10%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

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