Winter Citrus Pomegranate Salad (Printer-friendly)

A refreshing winter salad featuring citrus, arugula, avocado, pomegranate seeds, and a zesty vinaigrette.

# What You’ll 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 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 - Place arugula or mixed baby greens evenly on a large serving platter or individual plates.
03 - Arrange citrus slices over the greens in alternating colors for visual appeal.
04 - Distribute avocado slices evenly over the salad base.
05 - Sprinkle with pomegranate seeds, toasted pistachios, and crumbled feta cheese if using.
06 - Drizzle prepared pomegranate vinaigrette over the salad just before serving.
07 - Serve immediately to preserve freshness and enjoy.

# Expert Tips:

01 -
  • It comes together in twenty minutes with zero cooking, just clean knife work and a quick whisk.
  • The pomegranate vinaigrette has this sweet-tart punch that makes you want to lick the bowl.
  • Every bite gives you creamy avocado, peppery greens, crunchy pistachios, and juicy citrus all at once.
02 -
  • Slice the citrus over a bowl to catch the juice, then whisk it into the vinaigrette for extra flavor.
  • Dress the salad right before serving or the greens will wilt and the avocado will brown.
  • If your pomegranate juice is very tart, add an extra half teaspoon of honey to balance it out.
03 -
  • Use a sharp serrated knife to slice the citrus cleanly without squishing the flesh.
  • Toast the pistachios in a dry skillet over medium heat for three to four minutes, shaking often so they don't burn.
  • If your avocado is too firm, let it sit at room temperature for a day or speed it up in a paper bag with a banana.

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