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Citrus Salad is bright, bold and delicious. Filled with vitamin C and topped with a sweet pomegranate vinaigrette! This salad is always a favourite and a great way to utilize extra citrus you have around. Slice up your citrus top with the vinaigrette, and you are ready to eat in under 15 minutes. Citrus fruits are seasonal and while generally available for most of the year the best quality oranges, and grapefruits are available from January – March.

Citrus Salad

Ingredients:

  • 2 large oranges
  • 1 large pink grapefruit
  • 1 medium blood orange
  • Kosher salt
  • For the Vinaigrette
  • 3 tablespoons extra virgin olive oil can be substituted with avocado oil
  • 3 tablespoons pomegranate juice
  • 1 tablespoon red wine vinegar (You can substitute with apple cider vinegar or balsamic vinegar)
  • 1/2 teaspoon honey
  • Splash lemon juice, to taste
  • Fresh mint leaves, for garnish
  • Pomegranate arils, for garnish

Different Toppings for Citrus Salad:

  • Nuts: sliced almonds, walnuts, pecans or pine nuts
  • Onion: Top with sliced red onion.
  • Avocado: Sliced avocado is another great addition to this salad.
  • Greens: Serve the salad over a fresh bed of greens such as kale or mixed greens.
  • Cheese: Add a crumble of goat cheese or some freshly shaved Parmesan.
Citrus Salad

Tips & Tricks:

  • Citrus: Peel the fruit first before trimming the pith off the sides. this will help you have an easier time seeing where the fruit is so you are less likely to waste.
  • Mint: Fresh mint leaves add a great pop of flavour to the salad. Try cutting the mint into smaller bits if you don’t want to eat a large leaf with every bite.
  • Pomegranate: You can buy pre-squeezed pomegranate juice but this recipe will only need a small amount of it. Or you can use some of the fresh pomegranate seed in a press or even a garlic mincer to get the juice.
  • Honey: This slightly sweetens the dressing, but you can omit if desired. Or use a different kind of sweetener.
  • Pith: When peeling the citrus remove as much pith as possible, it will make the outcome more bitter and change the texture.
Citrus Salad
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Citrus Salad

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Recipe by Nicole Quiring Course: Lunch, Salad
Cook Mode

Keep the screen of your device on

Servings

4

servings
Prep time

10

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

Ingredients

  • 2 large oranges

  • 1 large pink grapefruit

  • 1 medium blood orange or clementines

  • Kosher salt

  • For the Vinaigrette

  • 3 tablespoons extra virgin olive oil

  • 3 tablespoons pomegranate juice

  • 1 tablespoon red wine vinegar

  • 1/2 teaspoon honey

  • Splash lemon juice, to taste

  • Fresh mint leaves, for garnish

  • Pomegranate arils, for garnish

Directions

  • Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with a bit of salt to taste.
  • Whisk together olive oil, pomegranate juice, vinegar, honey, and lemon juice until well combined; taste, adjust seasoning as needed and drizzle over salad.
  • Garnish salad with pomegranate seeds and fresh mint.

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