Winter Citrus Fruit Salad (Printable version)

A refreshing salad of winter citrus fruits topped with honey lime dressing and fresh mint.

# Ingredient list:

→ Citrus Fruits

01 - 2 large oranges, peeled and sliced into rounds
02 - 2 blood oranges, peeled and sliced into rounds
03 - 2 grapefruits, peeled and segmented
04 - 2 clementines or mandarins, peeled and separated into segments

→ Toppings

05 - 1/4 cup pomegranate seeds
06 - 2 tablespoons fresh mint leaves, torn

→ Honey Lime Dressing

07 - 2 tablespoons honey
08 - 1 lime, zested and juiced
09 - 1 tablespoon extra-virgin olive oil
10 - Pinch of salt

# Directions:

01 - Peel and slice the oranges and blood oranges into rounds; peel and segment grapefruits and clementines, removing as much pith as possible for a clean presentation.
02 - Place the citrus slices and segments on a large serving platter, slightly overlapping for an attractive display.
03 - Evenly sprinkle pomegranate seeds and torn mint leaves over the arranged citrus.
04 - Whisk together honey, lime zest, lime juice, olive oil, and salt in a small bowl until fully combined.
05 - Drizzle the honey lime dressing evenly over the salad just before serving.
06 - Serve immediately or chill for up to 1 hour to allow flavors to meld.

# Expert Tips:

01 -
  • It takes fifteen minutes but feels like you've done something special for yourself or your guests.
  • The tartness wakes up your palate in a way that no heavy winter dish can match.
  • It's naturally vegan-friendly and gluten-free without trying, which means no one gets left out.
  • The dressing comes together so easily that you'll make it again without even thinking.
02 -
  • If you dress this too far in advance, the citrus will start releasing its own juice and dilute your carefully balanced dressing—timing matters more than you think.
  • The pith is your enemy here; I learned this the hard way by biting into a chunk of it and immediately regretting my shortcuts.
  • Room temperature is better than cold—chilling mutes the flavors, so only do it if you're prepping way ahead.
03 -
  • Make the dressing in a little jar and shake it instead of whisking—it emulsifies better and you can store it separately if needed.
  • Use a citrus zester for the lime zest, not a grater; you'll get proper little strands of flavor instead of a pile of dust.
  • Let guests dress their own plates if you're serving it family-style—some people like more dressing, some like less, and everyone's happy.

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