Winter Citrus Salad Vibrant (Printable Version)

A vibrant winter citrus medley with greens, fennel, avocado, and a tangy honey vinaigrette.

# What You'll Need:

01 - 2 navel oranges, peeled and sliced

02 - 2 blood oranges, peeled and sliced

03 - 1 pink grapefruit, peeled and segmented

04 - 3.5 oz arugula or mixed salad greens

05 - 1 small fennel bulb, thinly sliced

06 - 1 small avocado, sliced

07 - 1/4 cup pomegranate seeds

08 - 1/4 cup roasted pistachios, roughly chopped

09 - 2 tbsp extra virgin olive oil

10 - 1 tbsp honey

11 - 1 tbsp white wine vinegar or champagne vinegar

12 - 1 tsp Dijon mustard

13 - Salt and freshly ground black pepper, to taste

01 - In a small bowl, whisk together olive oil, honey, vinegar, Dijon mustard, salt, and pepper until well combined.

02 - Place arugula or mixed salad greens evenly on a large platter.

03 - Layer citrus slices, grapefruit segments, fennel, and avocado attractively over the greens.

04 - Drizzle the prepared dressing evenly across the assembled ingredients.

05 - Sprinkle pomegranate seeds and chopped pistachios on top and serve immediately.

01 -

It tastes like you spent hours in the kitchen, but takes just 15 minutes from start to table
The combination of sweet citrus, peppery arugula, and creamy avocado creates layers of flavor that keep surprising you with each bite
It's naturally vegetarian and gluten-free, so it fits any table without compromise

02 -

Slice your citrus over a bowl to catch the juice, then add it to your dressing—those precious drops are liquid gold and won't go to waste
The fennel should be sliced paper-thin; if it's too thick, it becomes tough and overpowering instead of delicate and crunchy

03 -

Buy your citrus at least a day before serving—room temperature fruit is easier to peel and segment than cold fruit straight from the fridge
If pomegranate seeds aren't in season or feel expensive, the salad is still gorgeous without them—don't let them be the reason you skip making it