Citrus Pomegranate Salad (Printable version)

Bright, fresh citrus combined with juicy pomegranate seeds and a light olive oil dressing.

# Ingredient List:

→ Citrus

01 - 2 large oranges
02 - 2 medium pink grapefruits
03 - 2 clementines

→ Other Fruits

04 - 1 cup pomegranate seeds

→ Dressing

05 - 2 tablespoons extra-virgin olive oil
06 - 1 tablespoon fresh lemon juice
07 - 1 teaspoon honey or maple syrup
08 - Pinch of sea salt
09 - Freshly ground black pepper, to taste

→ Garnish

10 - 2 tablespoons fresh mint leaves, chopped
11 - Zest of 1 orange (optional)

# How to Make It:

01 - Peel the oranges, grapefruits, and clementines, removing as much white pith as possible. Slice into rounds or segments and arrange on a large serving platter.
02 - Sprinkle the pomegranate seeds evenly over the arranged citrus slices.
03 - In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, honey or maple syrup, sea salt, and black pepper until thoroughly combined.
04 - Drizzle the prepared dressing evenly over the fruit mixture.
05 - Top with chopped fresh mint leaves and orange zest if desired.
06 - Serve immediately or refrigerate for up to 30 minutes before serving.

# Expert Suggestions:

01 -
  • It comes together in minutes but tastes like you put real thought into it.
  • The pomegranate seeds add a pop of texture that makes every bite feel lively.
  • You can serve it as a palate cleanser or a full side dish without any guilt.
  • It works year round but feels especially right when you need something light and honest.
02 -
  • If you leave too much pith on the citrus, the salad will taste bitter and muddy instead of bright.
  • Whisking the dressing until it emulsifies makes a huge difference in how it clings to the fruit.
  • Chilling the salad too long can dull the mint and make the citrus weep, so keep it short.
03 -
  • Use a serrated knife to peel the citrus cleanly without tearing the flesh.
  • Let the fruit come to room temperature before dressing it so the flavors open up.
  • If your pomegranate seeds are tart, add an extra half teaspoon of honey to balance them out.

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