Go Back
–+ servings
Winter Citrus Pomegranate Salad

Refreshing Winter Citrus Pomegranate Salad for a Burst of Flavor

Winter Citrus Pomegranate Salad is a refreshing alternative to hearty comfort foods, combining vibrant flavors in an easy, nutrient-dense dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Citrus
  • 2 pieces Navel Oranges Sweet and juicy; substitute with ruby grapefruit or clementines if needed.
  • 1 piece Ruby Grapefruit Adds a tangy punch and vibrant color.
  • 2 pieces Blood Oranges Unique flavor and beautiful appearance.
For the Salad Base
  • 4 cups Arugula or Mixed Baby Greens Peppery and fresh; other greens can be used if preferred.
  • 1 piece Avocado Provides creaminess and healthy fats.
For the Crunch
  • 1 cup Pomegranate Seeds Sweet bursts of flavor and texture.
  • 1/2 cup Pistachios Add a satisfying crunch; can be substituted with walnuts or almonds.
For the Optional Creaminess
  • 1/2 cup Feta Cheese Creamy element that enhances the salad; can be replaced with goat cheese or omitted.
For the Vinaigrette
  • 1/2 cup Pomegranate Juice Essential flavor base for the vinaigrette.
  • 1/4 cup Red Wine Vinegar Adds acidity to balance flavors.
  • 1 tablespoon Dijon Mustard Imparts tanginess and helps blend the vinaigrette ingredients together.
  • 1 tablespoon Honey or Maple Syrup Adds natural sweetness to balance acidity.
  • 1/2 cup Extra-Virgin Olive Oil Rich and smooth, it rounds out the dressing.
  • to taste Sea Salt Essential for enhancing salad flavors.
  • to taste Black Pepper Essential for enhancing salad flavors.

Equipment

  • mixing bowl
  • Salad spinner
  • Whisk

Method
 

Step-by-Step Instructions
  1. Begin by peeling the navel oranges, ruby grapefruit, and blood oranges. Slice them into rounds or half-moons, placing the citrus segments in a large bowl. Set aside.
  2. Wash and dry the arugula or mixed baby greens thoroughly and arrange them in a large serving bowl as a bed for the citrus.
  3. Carefully slice the ripe avocado in half, remove the pit, scoop the flesh, and slice it into wedges, keeping them separate for later.
  4. In a small mixing bowl, whisk together pomegranate juice, red wine vinegar, Dijon mustard, honey, and olive oil until fully emulsified. Season with salt and pepper.
  5. Layer the citrus slices on top of the greens, then add the sliced avocado, pomegranate seeds, and pistachios.
  6. Just before serving, drizzle the vinaigrette over the salad and toss gently to combine.

Nutrition

Serving: 1salad servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 5mgSodium: 150mgPotassium: 450mgFiber: 6gSugar: 10gVitamin A: 15IUVitamin C: 60mgCalcium: 6mgIron: 8mg

Notes

This salad is best enjoyed cold or at room temperature. Prepare vinaigrette ahead and store separately until ready to serve. Avocado should be added just before serving to maintain freshness.

Tried this recipe?

Let us know how it was!