Sunset Vinaigrette (and Salad)
Feb 18, 2016, Updated Apr 21, 2025
A Gorgeous and Healthful Salad and Dressing Bathed in the Hues of a Sunset
Sunsets (a beautiful inspiration)
~ A blaze of color – oranges, pearly pinks, vibrant purples.
In winter, I believe we all need a little pick-me-up from the grey, cooler weather.
I created this salad and salad dressing with a bolt of energizing color – and because a raw salad is healthful and a delicious crunchy treat.
The Sunset Vinaigrette:
Has an ombre color effect when it stands, pomegranate juice helps creates a beautiful hue.
It is a wonderful dressing to have on hand in the refrigerator, and you can simply “shake” the ingredients together.
To a glass bottle or specialty dressing flask, add pomegranate juice, red wine vinegar, lemon juice (I love squeezing meyer lemons) and seasonings (onion, garlic, oregano, sea salt, freshly ground pepper, cane sugar (or raw honey.)
These flavorings rest on the countertop for 20 minutes to blend the flavors and macerate.
Then measure neutral safflower oil (or extra virgin olive oil if you prefer) and nutty walnut oil with a little turmeric – which adds a little sunny, yellow color.Then 1-2-3 ~ Shake the oil into the dressing in 3 batches to emulsify. Easy enough!
(The vinaigrette can also be whisked in a bowl if you desire.)
“Sunsets, like childhood, are viewed with wonder not just because they are beautiful but because they are fleeting.” – Richard Paul Evans.
Enjoy this beautiful salad,
Karen
Sunset Vinaigrette (and Salad)
Ingredients
Sunset Vinaigrette:
- 3 tablespoons red wine vinegar
- 2 tablespoons pomegranate juice
- 2 tablespoons fresh lemon juice, preferably from meyer lemons
- 1 1/2 teaspoons red onion, peeled and minced finely
- 1 1/2 teaspoons garlic, peeled and minced finely (or grate finely)
- 1/2 teaspoon dried oregano, crumbled with your fingers
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon natural cane sugar, or raw honey
- 1/4 teaspoon sea salt
- 1 cup neutral oil*, such as safflower, or extra virgin olive oil if you prefer
- 2 tablespoons walnut oil
- 1/8 teaspoon turmeric
Sunset Salad:
- 4 cups salad greens, such as watercress or arugula
- 1/2 cup purple kale, stemmed and torn
- 1/2 cup watermelon radish, cut very thinly (use mandoline for ease)
- 1/2 cup rainbow carrots, peeled, cut very thin (use a variety of colors.)
- 4 tablespoons sliced natural almonds, toasted (optional)
Instructions
Sunset Vinaigrette:
- Add the first nine ingredients to a clean glass container, or a dressing flask. Shake well, let stand at room temperature for 20 minutes to blend the flavors and macerate. Place the oils and turmeric (adds a yellow hue) in a measuring cup. Blend with a fork. Add 1/3 of the oil to the container. Shake well to emulsify. Add the next 1/3 oil, shake – then the remaining 1/3 of the oil. Refrigerate until ready to use. (Can be whisked in a bowl if you prefer.) Recipe makes about 1 1/2 cups.
Sunset Salad:
- Add greens to a platter to individual plates. Layer with remaining ingredients.
To Serve:
- Toss (or drizzle with 6 T. of Sunset Vinaigrette and serve
