Winter Citrus Pomegranate Salad (Printable Version)

Refreshing winter citrus, avocado, greens, and pomegranate vinaigrette combine in a bright, easy assembly.

# 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 ounces 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 tablespoons pomegranate juice (fresh or bottled)
10 - 1 tablespoon red wine vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey or maple syrup
13 - 4 tablespoons extra-virgin olive oil
14 - ¼ teaspoon 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, sea salt, and black pepper in a small bowl until emulsified. Set aside.
02 - Place arugula or mixed baby greens on a large serving platter or individual plates.
03 - Layer the citrus slices evenly over the greens, alternating colors for visual appeal.
04 - Distribute avocado slices evenly atop the citrus and greens.
05 - Sprinkle pomegranate seeds, toasted pistachios, and crumbled feta cheese (if using) over the salad.
06 - Drizzle the prepared pomegranate vinaigrette over the salad just before serving.
07 - Serve immediately to maintain freshness and flavor.

# Expert Advice:

01 -
  • It brings shocking color and brightness to the dreariest winter afternoons without any cooking required.
  • The pomegranate vinaigrette has just enough tang to wake up your palate after too many heavy comfort meals.
  • You can toss it together in twenty minutes and still look like you tried really hard.
02 -
  • Don't skip toasting the pistachios, even if the package says they're roasted, because a few minutes in a dry pan wakes up their flavor completely.
  • Use a sharp knife when peeling citrus or you'll tear the flesh and lose all that precious juice before it even hits the plate.
  • Dress the salad at the last possible moment or the acid will turn the greens sad and soggy within minutes.
03 -
  • Chill your citrus before slicing so the rounds stay firm and clean instead of turning mushy under the knife.
  • Taste your vinaigrette before you pour it and adjust the honey or vinegar depending on how sweet or tart your pomegranate juice is.
  • If you can't find blood oranges, double up on navel oranges and add a handful of raspberries for a similar color contrast.

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