Winter Citrus Salad with Pomegranate and Mint

Winter Citrus Salad with Pomegranate and Mint

Orange and pink grapefruit sit in overlapping layers over tender greens, with pomegranate arils and fresh mint scattered across the top. A light orange-and-lime dressing coats the greens without hiding the fruit. This no-cook salad takes about 20 minutes and serves four as a side.

Dry the greens thoroughly and assemble the platter just before serving. That keeps the leaves crisp and prevents citrus juice from pooling beneath them.

Ingredients for Winter Citrus Salad

• 5 ounces tender mixed salad greens (about 5 packed cups; 140g)
• 2 medium oranges (about 300g)
• 1 large pink or red grapefruit (about 250g)
• 1/2 cup pomegranate arils (85g)
• 1/4 cup loosely packed fresh mint leaves, divided
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lime juice
• 1/4 teaspoon kosher salt, or to taste
• 1/8 teaspoon black pepper, or to taste

Optional: 1 teaspoon honey or maple syrup if the dressing tastes too sharp; 1/4 cup chopped walnuts for crunch.

How to Make Winter Citrus Salad

1. Dry the greens: Wash if needed, then dry thoroughly and keep chilled while you prepare the fruit. Water on the leaves will dilute the dressing.
2. Cut the citrus: Peel the oranges and grapefruit, removing excess white pith. With a sharp knife, cut the fruit into crosswise slices or clean segments. Handle the pieces gently and catch any juice in a bowl; use only a little in the dressing rather than pouring it onto the platter.
3. Mix the dressing: Shake or whisk the olive oil, orange juice, lime juice, a few finely chopped mint leaves, salt, and pepper. Taste it with a leaf of greens. If it tastes too sharp, add the optional honey or maple syrup a little at a time.
4. Dress the greens: Just before serving, gently toss the greens with enough dressing to coat them lightly. The leaves should look glossy, not wet. Reserve any extra dressing for serving.
5. Arrange the platter: Spread the greens on a wide, shallow platter. Layer the orange and grapefruit over them so the fruit remains prominent, then scatter on the pomegranate arils and remaining whole mint leaves. Serve promptly, with extra dressing on the side.

Make-Ahead and Storage

You can wash and dry the greens, prepare the pomegranate arils, and mix the dressing ahead of time. Refrigerate the components separately, then cut the citrus, dress the greens, and assemble the platter close to serving.

The assembled salad is best eaten immediately; a storage period for the dressed salad is not established. Refrigerate leftover dressing in an airtight container for up to 1 week, discarding it if its appearance or smell changes. Freezing the assembled salad is not recommended.

Winter Citrus Salad Variations

Simple lime dressing: Omit the orange juice and chopped mint from the dressing, using olive oil, lime juice, salt, and pepper instead. Keep the whole mint leaves on the finished salad.

Walnut crunch: Scatter the optional 1/4 cup chopped walnuts over the finished platter. Leave them off for the citrus-forward base version.

Nutrition

Approximate nutrition per serving (1/4 of the salad): 180 calories, 2g protein, 10g fat, and 21g carbohydrates. Per 100g: about 80 calories, 1g protein, 5g fat, and 9g carbohydrates. Values vary with fruit size and the amount of dressing used.