Zesty Winter Citrus Salad (Print Version)
# Ingredients:
→ Fresh Fruits & Greens
01 -
1 grapefruit, peeled and cut into slices
02 -
2 navel oranges, peeled and cut into slices
03 -
2 cara cara oranges, peeled and cut into slices
04 -
2 blood oranges, peeled and cut into slices
05 -
6 cups of baby arugula, spinach, or spring mix
06 -
¼ cup of fresh mint leaves, roughly chopped
07 -
½ cup of pomegranate seeds
→ Toppings
08 -
½ cup of crumbled goat cheese
09 -
⅓ cup of toasted, sliced almonds
→ Lemon Poppy Seed Dressing
10 -
1 tablespoon of poppy seeds
11 -
2 tablespoons of honey
12 -
⅓ cup of olive oil (extra virgin)
13 -
Kosher salt and black pepper to your liking
14 -
¼ cup of freshly squeezed lemon juice
15 -
½ teaspoon of Dijon mustard
# Instructions:
01 -
Use a small bowl to mix together olive oil, lemon juice, honey, poppy seeds, and Dijon mustard. Keep whisking till smooth. Add some salt and pepper, and for extra sweetness, you can stir in more honey.
02 -
Peel the citrus fruits—remove all the white, bitter pith from the blood oranges, navel oranges, cara cara oranges, and grapefruit. Lay each fruit sideways and cut them into thin, quarter-inch rounds.
03 -
Warm up a skillet over medium heat and toss the almond slices in. Stir these constantly for about 3 to 5 minutes until they start to smell toasty and golden. Take the skillet off the heat and let them cool down.
04 -
Take a big salad bowl and spread the greens on the bottom. Place the citrus slices on top. Sprinkle the pomegranate seeds and mint leaves over them. Add a little dressing and gently toss everything. Finish it off with the crumbled goat cheese and toasted almonds. Serve right away, with extra dressing if you want.
# Notes:
01 -
Be careful—blood orange juice can stain clothes, so it’s a good idea to wear an apron.
02 -
You can get a head start: keep your peeled citrus and greens in containers, and make the dressing up to 3 days ahead.
03 -
For a twist, use pistachios instead of almonds, or add sliced avocado or fennel.