Winter Citrus Salad

This Winter Citrus Salad is the perfect jewel-studded dinner accompaniment. Peppery greens, buttery pine nuts, and tangy citrus yield a perfectly balanced salad that is crisp, refreshing, and oh-so-satisfying.

Category: Salad

Cuisine: American

☆☆☆☆☆

1 review

Ready in 25 minutes

by BigOvenEditorial

Ingredients

6 cups arugula (or field greens/baby spinach mix)

1/2 bulb fennel thinly sliced (with fronds to garnish)

3 green onions thinly sliced

8 leaves fresh mint coarsely chopped (plus more to garnish)

2-3 small beets roasted and peeled (store-bought is fine)

1 grapefruit peeled and segmented

1 naval orange peeled and segmented

2 blood oranges peeled and segmented

1/2 cup pomegranate seeds

4 ounces goat cheese crumbled

1/4 cup pine nuts optional: toasted in butter

Vinaigrette

1/4 cup extra-virgin olive oil (or avocado oil)

1/4 cup red wine vinegar (or apple cider vinegar)

1 tablespoon fresh lemon juice

1 tablespoon honey

2 teaspoons Dijon mustard

1/2 teaspoon sea salt

1/2 teaspoon black pepper

Directions

1. Cut roasted beets into wedges. Peel and segment citrus fruits. Put in a medium bowl and set aside. 2. For the dressing, whisk together all the ingredients and leave to one side for at least 10 minutes for all the flavors to come together. 3. Beginning with a base of arugula, layer the vegetables and fruits on a serving platter with vinaigrette and mint added between each layer. Season to taste with sea salt and freshly cracked black pepper. 4. Sprinkle with pomegranate seeds, crumbled goat cheese, and toasted pine nuts to serve.

Reviews

☆☆☆☆☆

Annushka79

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