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
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
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
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