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Winter Citrus Salad with Pomegranate

Winter citrus salad with pomegranate pairs juicy orange and grapefruit segments with crisp fennel, baby greens, and chopped pistachios. Tossed with a tangy honey-Dijon dressing, it brings bright citrus flavor and plenty of crunch to the table.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the dressing
  • 0.25 cup extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
For the salad
  • 1 package (5 oz) mixed baby greens
  • 1 fennel bulb small, trimmed and very thinly sliced
  • 2 navel oranges peeled and cut into segments
  • 1 grapefruit large, peeled and cut into segments
  • 1 cup pomegranate arils
  • 0.33 cup shelled roasted pistachios chopped

Method
 

Make the dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
Assemble the salad
  1. In a large bowl, toss the baby greens and fennel with about half of the dressing.
  2. Transfer the greens and fennel to a serving platter.
  3. Arrange the orange and grapefruit segments on top.
  4. Scatter the pomegranate arils and pistachios over the salad.
  5. Drizzle with the remaining dressing and serve.

Notes

For the best texture, keep the dressing separate until just before serving. Store undressed salad components and dressing separately in the refrigerator for up to 2 days; freezing is not recommended. For a vegan option, replace the honey with maple syrup.