Description
A vibrant winter salad combining mixed greens, citrus segments, and jewel-like pomegranate seeds with a honey mustard vinaigrette for a refreshing holiday side.
Ingredients
Scale
- 4 cups mixed greens (baby spinach, arugula, or spring mix)
- 2 oranges, peeled and segmented
- 1 pink grapefruit, peeled and segmented
- 1 mandarin (optional), peeled and segmented
- 1 medium pomegranate, seeds only
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- salt and pepper to taste
- optional: shaved fennel, crumbled goat cheese, toasted almonds or pistachios
Instructions
- Wash and dry the mixed greens thoroughly.
- Peel and segment the oranges, grapefruit, and mandarin, reserving any juice for the dressing.
- Score the pomegranate and tap out the seeds under water, then drain and set aside.
- Whisk together olive oil, honey, Dijon mustard, lemon juice, salt, and pepper until emulsified to make the dressing.
- In a large bowl, combine the greens, citrus segments, and pomegranate seeds.
- Drizzle the dressing over the salad and gently toss to coat without crushing the fruit.
- Sprinkle optional shaved fennel, goat cheese, and nuts if using, then transfer to a platter or individual bowls for serving.
- Store any leftover dressing separately and add just before serving to keep the salad crisp.
Notes
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Fat: 12g
- Carbohydrates: 18g
- Protein: 3g
Keywords: Festive Pomegranate Citrus Salad