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Sunset Vinaigrette (and Salad)

Sunset Vinaigrette (and Salad)

A Gorgeous and Healthful Salad and Dressing Bathed in the Hues of a Sunset

A beautiful mix of Greens, Watermelon Radish, Carrots, Microgreens and Pomegranate Seeds
A beautiful mix of Greens, Watermelon Radishes, Purple Curly Kale, Carrots, Microgreens and Pomegranate Seeds
Sunset Vinaigrette
Sunset Vinaigrette

Sunset Vinaigrette (and Salad)


3 tablespoons red wine vinegar

2 tablespoons pomegranate juice

2 tablespoons fresh lemon juice, preferably from meyer lemons

1 ½ teaspoons red onion, peeled and minced finely

1 ½ teaspoons garlic, peeled and minced finely (or grate finely)

½ teaspoon dried oregano, crumbled with your fingers

¼ teaspoon freshly ground pepper

½ teaspoon natural cane sugar (or raw honey)

¼ teaspoon sea salt

1 cup neutral oil*, such as safflower, or extra virgin olive oil if you prefer

2 tablespoons walnut oil

⅛ teaspoon tumeric



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.


Sunset Salad: (serves 4)
4 cups washed and dried greens, such as watercress or arugula (look for organic ingredients.)
1/2 cup purple kale, stemmed and torn
1/2 cup watermelon radish, cut very thin (use mandoline for ease)
1/2 cup rainbow carrots, peeled, cut very thin (use a variety of colors.)
1/4 cup microgreens
2 T. pomegranate seeds
4 T, sliced natural almonds, toasted (optional.)


To serve: combine ingredients in a large bowl, toss with 6 T. of Sunset Vinaigrette and serve.

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”

This recipe may not be reproduced without the consent of its author, Karen Sheer

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