Name: Winter Citrus Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 16 ounces arugula or mixed greens; 2 blood, cara cara and/or navel oranges; 0.5 cup pomegranate seeds; 0.25 cup almonds; 1 shallot; 1 small bulb fennel; 1 tbsp blood; 1 tbsp sherry vinegar; 3 tablespoons olive oil

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Winter Citrus Salad

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Ingredients

Warning0 allergens identified

Winter Citrus Salad

For the salad

16 ounces arugula or mixed greens

2 blood, cara cara and/or navel orangespeeled and sliced or sectioned

½ cup pomegranate seeds

¼ cup almondssliced

1 shallotthinly sliced

1 small bulb fennelthinly sliced

For the dressing

1 tbsp bloodcara cara or navel orange juice

1 tbsp sherry vinegar

3 tablespoons olive oil

Instructions

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Instructions

Place the greens in a large salad bowl. Top with the blood orange slices, pomegranate seeds, almonds, shallots and fennel.

In a small bowl, whisk together the blood orange juice, vinegar and olive oil. Pour over the salad and toss to combine.

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Tips & Tricks (5)

Segment Citrus Properly 🍊
Use the supreming technique to remove citrus segments completely free of pith and membrane—this prevents bitterness and ensures clean, elegant presentation on your plate.
Toast Almonds for Depth 🌰
Lightly toast your almonds in a dry pan for 2-3 minutes before adding to the salad to unlock their nutty flavor and create better textural contrast with the tender greens.
Emulsify Your Vinaigrette 🫒
Whisk sherry vinegar with minced shallot for 1-2 minutes before drizzling in olive oil slowly while whisking to create a stable emulsion that clings better to the delicate greens.
Dress Right Before Serving ⏱️
Assemble and dress your salad no more than 5-10 minutes before serving to prevent the arugula from wilting and the pomegranate seeds from bleeding color into the greens.
Balance Fennel Thinness 🔪
Slice fennel on a mandoline as thin as possible and soak briefly in ice water to mellow its licorice intensity while maintaining its refreshing, crisp texture.