Winter Citrus Salad Mix (Printable)

A vibrant mix of winter citrus, crisp greens, and tangy honey vinaigrette for bright, fresh flavors.

# What's Needed:

→ Citrus Fruits

01 - 2 navel oranges, peeled and sliced
02 - 2 blood oranges, peeled and sliced
03 - 1 pink grapefruit, peeled and segmented

→ Greens

04 - 3.5 oz arugula or mixed salad greens

→ Additions

05 - 1 small fennel bulb, thinly sliced
06 - 1 small avocado, sliced
07 - 1/4 cup pomegranate seeds
08 - 1/4 cup roasted pistachios, roughly chopped

→ Dressing

09 - 2 tbsp extra virgin olive oil
10 - 1 tbsp honey
11 - 1 tbsp white wine vinegar or champagne vinegar
12 - 1 tsp Dijon mustard
13 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - In a small bowl, whisk together olive oil, honey, vinegar, Dijon mustard, salt, and pepper until emulsified.
02 - Spread arugula or mixed salad greens evenly on a large platter.
03 - Layer the orange slices, grapefruit segments, fennel, and avocado over the greens in an attractive pattern.
04 - Drizzle the prepared dressing evenly over the arranged salad components.
05 - Sprinkle pomegranate seeds and chopped pistachios on top.
06 - Serve immediately to preserve freshness and texture.

# Tips for Success:

01 -
  • It tastes like you spent hours fussing when really you just spent 15 minutes playing with beautiful fruit
  • The brightness of citrus paired with peppery arugula feels like a little victory against winter
  • It comes together so quickly that you'll find yourself making it for unexpected dinner guests without stress
  • Every bite feels luxurious because of the pomegranate seeds and pistachios, but it's actually simple enough for a weeknight
02 -
  • Citrus fruits will make your cutting board smell incredible for days, but the juice on your hands is slippery—take your time and don't rush the slicing
  • The avocado is the trickiest ingredient because it browns quickly. Slice it last, or slice it earlier and toss it gently in a little lemon juice to protect it
  • This is not a salad you can make hours ahead. The greens will wilt and the whole thing falls apart. Prep your ingredients, but assemble at the last moment
03 -
  • Use a microplane or vegetable peeler to remove just the colored part of citrus zest before peeling, and add a tiny sprinkle to your dressing for an intense flavor boost that feels like a secret ingredient
  • If your pomegranate seeds are very tart, save a spoonful of pomegranate juice to add to the dressing instead of using extra vinegar—it adds sweetness and authenticity
  • Warm your platter before assembling the salad by running hot water over it and drying it. The slight warmth helps release the aromas of the citrus and greens

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