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Bright Winter Citrus Salad with Pomegranate Vinaigrette

Close-up of a vibrant citrus salad featuring slices of orange and blood orange over arugula, topped with pecans and pomegranate arils.
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Make a refreshing and healthy citrus salad featuring seasonal oranges, grapefruit, and fennel, topped with a simple pomegranate vinaigrette. This recipe is easy to prepare and provides a bright flavor profile.

Ingredients

Scale
  • 2 large oranges, peeled and segmented
  • 2 ruby red grapefruits, peeled and segmented
  • 1 small fennel bulb, thinly sliced
  • 1/2 cup pomegranate seeds (arils)
  • 2 cups arugula or mixed greens
  • 1/4 cup toasted pecans or walnuts (optional)
  • For the Vinaigrette:
  • 3 tablespoons olive oil
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • Pinch of salt
  • Freshly ground black pepper to taste

Instructions

  1. Prepare the citrus segments by removing all white pith. Slice the oranges and grapefruits into rounds or segments over a bowl to catch any juice.
  2. Combine the sliced fennel and arugula in a large bowl. Add the prepared citrus segments.
  3. To make the vinaigrette, whisk together the olive oil, pomegranate molasses, lemon juice, honey, salt, and pepper in a small bowl until emulsified.
  4. Gently drizzle the vinaigrette over the salad ingredients. Toss lightly to coat everything evenly.
  5. Sprinkle the pomegranate seeds and toasted nuts (if using) over the salad just before serving.

Notes

  • For an extra zesty flavor, use blood oranges when they are in season.
  • You can substitute the pecans with slivered almonds for a different crunch.
  • If you do not have pomegranate molasses, use 2 teaspoons of balsamic vinegar mixed with 1 teaspoon of sugar instead.

Nutrition

Find it online: https://cookingzenith.com/citrus-salad-bright-winter-recipe/