Winter Citrus Salad Recipe (Print Version)
# Ingredients:
→ Fresh Fruits & Greens
01 -
2 blood oranges, peeled and sliced
02 -
2 cara cara oranges, peeled and sliced
03 -
2 navel oranges, peeled and sliced
04 -
1 grapefruit, peeled and sliced
05 -
6 cups spring mix, baby arugula, or spinach
06 -
½ cup pomegranate arils
07 -
¼ cup fresh mint leaves, roughly chopped
→ Toppings
08 -
⅓ cup sliced almonds, toasted
09 -
½ cup crumbled goat cheese
→ Lemon Poppy Seed Dressing
10 -
⅓ cup extra virgin olive oil
11 -
¼ cup fresh lemon juice
12 -
2 tablespoons honey
13 -
1 tablespoon poppy seeds
14 -
½ teaspoon Dijon mustard
15 -
Kosher salt and black pepper to taste
# Instructions:
01 -
In a small mixing bowl, whisk together the olive oil, lemon juice, honey, poppy seeds, and Dijon mustard until well blended. Season with salt and pepper to taste, adding more honey if desired for extra sweetness.
02 -
Carefully peel all citrus fruits (blood oranges, cara cara oranges, navel oranges, and grapefruit), making sure to remove all white pith. Place each fruit on its side and slice into ¼-inch rounds.
03 -
Heat a dry skillet over medium heat and add the sliced almonds. Toast for 3-5 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.
04 -
In a large salad bowl, arrange the spring mix as the base. Layer the citrus segments over the greens, then scatter pomegranate seeds and chopped mint leaves. Drizzle with some dressing and gently toss. Top with the cooled toasted almonds and crumbled goat cheese. Serve immediately with remaining dressing on the side.
# Notes:
01 -
Blood oranges can stain clothing, so wear an apron while preparing
02 -
Can be made ahead: prepare citrus and greens separately and store in airtight containers. Dressing can be made up to 3 days in advance
03 -
Try variations like adding sliced avocado, fennel, or swapping almonds for pistachios