Winter Citrus Salad Pomegranate (Printable Version)

Fresh citrus, creamy avocado, peppery greens with a tangy pomegranate dressing for a bright, crisp salad.

# What You Need:

→ Citrus

01 - 2 navel oranges, peeled and sliced into rounds
02 - 1 ruby grapefruit, peeled and sliced into rounds
03 - 2 blood oranges, peeled and sliced into rounds

→ Greens

04 - 3.5 oz arugula or mixed baby greens

→ Toppings

05 - 1 ripe avocado, sliced
06 - ½ cup pomegranate seeds
07 - ¼ cup toasted pistachios, roughly chopped
08 - ¼ cup crumbled feta cheese (optional)

→ Pomegranate Vinaigrette

09 - 3 tbsp pomegranate juice (fresh or bottled)
10 - 1 tbsp red wine vinegar
11 - 1 tsp Dijon mustard
12 - 1 tsp honey or maple syrup
13 - 4 tbsp extra-virgin olive oil
14 - ¼ tsp sea salt
15 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Whisk together pomegranate juice, red wine vinegar, Dijon mustard, honey, olive oil, salt, and black pepper in a small bowl until emulsified. Set aside.
02 - Spread arugula or mixed baby greens evenly on a large platter or individual plates.
03 - Alternately arrange the navel oranges, ruby grapefruit, and blood orange slices over the greens for color contrast.
04 - Distribute sliced avocado uniformly atop the citrus and greens.
05 - Sprinkle pomegranate seeds, toasted pistachios, and optionally crumbled feta cheese over the salad.
06 - Drizzle the prepared pomegranate vinaigrette over the assembled salad just before serving.
07 - Serve immediately to enjoy maximum freshness and vibrant flavors.

# Helpful Tips:

01 -
  • It brings actual brightness to your plate when everything outside looks dull and lifeless.
  • You can toss it together in twenty minutes without turning on the stove once.
  • The pomegranate vinaigrette tastes like something you'd order at a cafe but costs pennies to make.
  • It works as a light lunch or a show-stopping side that makes people lean in and ask what's in it.
02 -
  • Dress this salad right before serving or the greens will wilt and the whole thing turns sad and soggy within minutes.
  • Toasting the pistachios transforms them from fine to essential, three minutes in a dry skillet over medium heat is all it takes.
  • If your citrus has thick pith, use a serrated knife to peel it or you'll be chewing through bitter white stuff all meal.
03 -
  • Use a sharp serrated knife to peel citrus cleanly without tearing the flesh or leaving bitter pith behind.
  • Let the citrus come to room temperature before slicing so the flavor opens up and tastes sweeter.
  • Make double the vinaigrette and keep it in the fridge, it's good on roasted vegetables and grain bowls all week.

Go Back