This fresh citrus salad has a mix of sweet, savory and tart flavors with grapefruit and orange segments, Kalamata olives, pomegranate seeds, almonds, fresh herbs and arugula all tossed in champagne vinaigrette.
We always eat for nourishment, but sometimes we look for food to take us to another place. Or at least help us think of a dream destination. With no tickets to a tropical island booked, I’ve been looking to sunny ingredients as a counterpoint to all the healthy and comforting veggie soups and stews I’ve been consuming to stay warm.
No fruit does that better during the gray days of winter than citrus. Bright in color and juicy in flavor, I am here for every variety of orange, lemon, grapefruit, clementine and more. That includes snacking and in salads. Oh, there is something so good about citrus with vinaigrette!
This grapefruit orange salad with kalamata olives and pomegranate seeds is the vacation destination I am currently fantasizing about just in a bowl or on a plate. And this is a multi-stop trip with Mediterranean and tropical produce.
It doesn’t matter the season, I love incorporating fruit into salads. That includes berries in the spring and stone fruit in the summer. Now here we are with citrus. It is definitely that combination of sweet and savory that I’m after. Then I also like to include nuts, fresh herbs and sometimes a bold cheese like blue, feta or goat. For this one, I keep it vegan and skip the cheese.
Supreme (pronounced su-prem) is the technique for removing the peel and white pith from citrus and cutting out the individual segments leaving behind the membrane and seeds. This part of any citrus salad take the most time, but once you get the hang of it, supreming an orange or even a grapefruit isn’t that tough. Here’s how to do it:
This is what you need for the salad:
Unlike salads with a leafy green base, you can prep the citrus in advance. Just store it in an airtight container in the fridge for up to a day. Use a slotted spoon to transfer it to the salad bowl, so you don’t end up with excess juice.
You can also make the dressing a few days in advance. Put it in a jar in the refrigerator. If the olive oil has turned solid stored in the chill of the fridge, let it sit out at room temperature or run the jar under warm water and shake it to re-liquify the dressing.
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