Winter Citrus Pomegranate Salad (Print version)

Bright winter citrus combined with greens, avocado, and a tangy pomegranate vinaigrette for fresh flavors.

# Ingredient List:

→ 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
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 Make It:

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 greens evenly on a large platter or individual plates.
03 - Place citrus rounds atop the greens, alternating colors to enhance visual appeal.
04 - Distribute avocado slices evenly over the citrus layers.
05 - Sprinkle pomegranate seeds, toasted pistachios, and crumbled feta cheese if desired.
06 - Drizzle the prepared pomegranate vinaigrette over the salad immediately before serving.
07 - Serve promptly to enjoy the salad at its freshest.

# Expert Advice:

01 -
  • It turns ordinary winter fruit into something that feels special and alive on the plate.
  • The pomegranate vinaigrette has just enough tang to wake up your taste buds without overpowering the citrus.
  • You can throw it together in twenty minutes, no cooking required, and it still looks like you tried.
  • Every bite gives you something different: creamy avocado, sweet citrus, crunchy pistachios, and those little bursts of pomegranate.
02 -
  • Dress the salad at the last possible moment or the greens will wilt and the whole thing loses its crispness.
  • If your citrus is hard to peel, rolling it firmly on the counter before cutting helps loosen the skin and makes the job easier.
  • Toast the pistachios in a dry pan over medium heat, watching them closely, because they go from golden to burnt in seconds.
03 -
  • Use a sharp knife to cut the citrus into clean rounds, it makes plating easier and the slices look more elegant.
  • Chill your serving platter in the fridge for ten minutes before assembling the salad, it keeps everything crisp a little longer.
  • If you are making this for a crowd, double the vinaigrette recipe and keep extra on the side so guests can add more if they want.

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