Winter citrus shines in this holiday salad recipe! Adding the additional avocado, pomegranate, and pumpkin seeds make a combination of healthy nutrients and phytonutrients that cannot be beat. It is not only nutritious and delicious but beautiful. In addition, 6 of these or other oranges cut into segments, called suprêmes, make a traditional Southern ambrosia to serve 4, combined with just 1/2 cup shredded coconut and sugar to taste.
For more health information about oranges, click here.
Citrus Salad with Avocado, Pomegranate, and Pumpkin Seeds
Makes 6 servings
- 3 Cara Cara oranges
- 3 blood oranges, plus the juice of one more blood orange or two if very small
- 6 cups mixed baby greens or just arugula
- 2 avocados cut into thin slices
- 1/2 red onion, thinly sliced
- 6 ounces ricotta salata or feta cheese crumbled
- 3/4 cup pomegranate seeds
- 3/4 cup toasted pumpkin seeds
- 3/4 cup blood orange juice
- 6 Tablespoons extra-virgin olive oil
- 1 Tablespoon raw, local honey
- 1 teaspoon blood orange zest
- Kosher salt and pepper to taste
- Using a microplane, grate 1 teaspoon of blood orange zest.
- To peel the oranges, use a sharp knife to cut a thin slice off both ends of the fruit where the pulp is visible. Stand the fruit upright on one of the ends. Follow the curve of the fruit to cut downward to remove the peel and white pith. Rotate the fruit and cut until all of the peel and pith is cut away. Reserve peel for another use.
- Thinly slice oranges crosswise to make circles.
- In a small bowl, whisk together the blood orange juice with the olive oil, honey, zest, salt, and pepper.
- Layer starting with lettuce, oranges, avocados, cheese, onion, pomegranate and pumpkin seeds in a large bowl and then drizzle with dressing or arrange or individual plates in the same order.
*Adapted from marthastewart.com