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Winter Citrus Platter

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About recipe

This vibrant citrus salad is packed with fiber and water to support healthy digestion, making it as nourishing as it is delicious. Tossed with a zesty honey-mustard dressing, it’s light, refreshing, and sure to impress your guests.

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Ingredients (serves 1)

Salad:

  • A small bag of arugula
  • 1 blood orange
  • 2 Navel (or Cara Cara) oranges
  • 1 grapefruit
  • 1/2 cup pomegranate seeds
  • 1 small fennel bulb
  • 1/2 cup chopped mint

Dressing:

  • 1 Tbsp juice from one of the oranges
  • 1/2 tsp zest from the orange
  • 1 tsp Dijon mustard
  • 1 Tbsp honey
  • 1 Tbsp vinegar (sherry or apple cider)
  • 1 Tbsp olive oil
  • 1/8 tsp salt
  • Pinch of black pepper

Preparation

  1. Dressing: Combine all dressing ingredients in a jar, seal, and shake well. Refrigerate until needed.
  2. Salad: Cut off citrus ends, peel by slicing around the fruit, and slice into 1/2-inch rounds, removing seeds.
  3. Assemble: On a large plate/platter, layer arugula, citrus, pomegranate, fennel, and mint.
  4. Serve: Shake the dressing again and drizzle over the salad to taste (you may not want to use it all) right before serving.

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Jamaica Plain, MA 02130
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