Winter Citrus Salad (Print Version)
# Ingredients:
→ Leafy Greens & Fruits
01 -
1 grapefruit, sliced and peeled
02 -
2 navel oranges, peeled and cut into slices
03 -
2 cara cara oranges, peeled and sliced thin
04 -
2 blood oranges, peeled and turned into slices
05 -
6 cups of baby arugula, spinach, or spring greens mix
06 -
¼ cup of roughly chopped fresh mint leaves
07 -
½ cup of pomegranate seeds
→ Crunchy Toppings
08 -
½ cup of goat cheese, crumbled
09 -
⅓ cup of almonds, toasted and sliced
→ Bright Lemon Dressing
10 -
2 tablespoons of honey
11 -
⅓ cup of olive oil, extra virgin style
12 -
1 tablespoon of poppy seeds
13 -
¼ cup of freshly squeezed lemon juice
14 -
½ teaspoon of Dijon mustard
15 -
Salt and black pepper to season as needed
# Instructions:
01 -
In a bowl that's just the right size, stir together olive oil, honey, lemon juice, Dijon mustard, and poppy seeds. Add salt and pepper until it tastes just right. Want it sweeter? Mix in more honey.
02 -
Gently remove the peels from all the citrus fruits, making sure to take off the bitter white layer. Place each fruit sideways and cut it into thin slices, about ¼ of an inch thick.
03 -
Place a dry pan over medium heat. Toss in the sliced almonds and cook them for about 3-5 minutes while stirring, until you notice a golden color and a nutty smell. Take off the heat to let them cool down.
04 -
Start with the mixed greens in a big bowl. Add layers of orange and grapefruit slices over the greens. Sprinkle on the mint and pomegranate seeds. Pour on some dressing and mix carefully. Finish by adding the toasted almonds and goat cheese on top. Serve immediately, keeping extra dressing on the side.
# Notes:
01 -
Blood oranges can leave stains, so an apron’s a good idea when working with them.
02 -
Prepare ahead by storing the greens and citrus in different containers. You can make the dressing up to 3 days early.
03 -
Mix it up by including sliced fennel, avocado, or swapping pistachios for the almonds.