This salad is fresh and lively with flavors of in-season wintertime produce - pomegranate arils and oranges add color and so much flavor. With an easy citrus vinaigrette, this is one sunshine-y salad!
Prepare the citrus by first cutting off the ends of each orange. Stand an orange on its cut end and use a sharp serrated knife (I use a tomato knife) to cut off the peel and any white pith, following the curved shape of the fruit. Lay the orange on its side and slice crosswise into ¼"-thick rounds. Repeat with remaining oranges. Set aside.
Place arugula in a low, wide salad bowl or on a platter. Drizzle a little bit of prepared Citrus Vinaigrette over the arugula and use a tongs to gently toss and coat the greens evenly. Only add as much vinaigrette as needed to give the greens a light, even, glossy coating.
Sprinkle dressed greens lightly with salt and pepper. Then add red onion slices, pomegranate arils, and chopped pistachios.
Tuck the orange rounds into the salad, grouping the rounds into 3-4 slices each.
Serve right away, with remaining Citrus Vinaigrette on the side, for individuals to add as they like.
Notes
Citrus Vinaigrette: The dressing will settle as it sits; just shake or stir vigorously to reincorporate before using. If refrigerated, remove from fridge 20 minutes before serving, as the oil will solidify when chilled - then just shake to combine.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.