Winter Citrus Pomegranate Salad (Printer-friendly)

Vibrant salad with winter citrus, creamy avocado, arugula, pistachios, and a tangy vinaigrette.

# 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 - Spread arugula or mixed baby greens evenly on a large platter or individual plates.
03 - Layer citrus slices over the greens, alternating colors to create a vibrant presentation.
04 - Distribute avocado slices evenly across the salad.
05 - Sprinkle pomegranate seeds, toasted pistachios, and optionally crumbled feta cheese over the salad.
06 - Drizzle the prepared pomegranate vinaigrette over the salad just before serving.
07 - Serve immediately to preserve freshness and enjoy.

# Expert Tips:

01 -
  • It takes twenty minutes and requires zero heat, so your kitchen stays cool and calm.
  • The pomegranate vinaigrette has this tart sweetness that makes store-bought dressings taste flat.
  • Every bite feels like a small celebration, the kind of thing that makes January feel less heavy.
02 -
  • Peel the citrus with a sharp knife, not a peeler, so you remove all the bitter white pith along with the skin.
  • Don't dress the salad until the last possible moment or the acid will turn the greens soggy and sad.
  • If your pomegranate juice tastes too sweet, add an extra splash of vinegar to sharpen it up.
03 -
  • Chill your serving platter for ten minutes before assembling, it keeps everything crisp longer.
  • If you're making this for a crowd, prep the components separately and assemble right before serving so nothing gets soggy.
  • A splash of the vinaigrette on the citrus slices before layering them adds an extra punch of flavor.

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