Prepare the ingredients. Peel the oranges and slice them into thin slices. Slice the red onion into thin slices.
Add the arugula and spinach to a large platter.Lay thin slices of red onion, blood orange and mandarin orange on top of the greens.
Garnish the salad with pomegranate arils, roasted pepitas, and crumbled goat cheese. Grind fresh black pepper over the top of the salad, if desired.
For the dressing
Add the blood orange juice, lemon juice, Dijon mustard, honey and salt to a small bowl. Stir thoroughly to combine.
Using a metal whisk, whisk the dressing while streaming in the olive oil little by little. Whisk until all the olive oil is incorporated into the dressing, and the dressing reaches a glossy creamy consistency.
Pour as much dressing as you like over the salad, and enjoy!
Notes
Notes and TipsUse a serrated knife or paring knife to removethe orange peels to give the orange slices a pretty hexagonal shape.Remaining salad dressing can be stored in an airtight container in the refrigerator for up to a week. If the vinaigrette beings to separate in the fridge, just whisk it again or shake it up in a jar to re-emulsify it. Substitutions
Substitute the goat cheese for feta crumbles
Substitute the roasted salted pepitas forsunflower seeds, walnuts or pecans
Substitute the salad dressing for a balsamicvinaigrette or creamy poppyseed dressing, if you prefer