Citrus Salad with Olives and Pomegranate Seeds

5 from 1 vote

Citrus Salad with Olives and Pomegranate Seeds

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.

Prep Time15

Total Time15

Course: Salads

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

For salad

2 pink or ruby red grapefruits
2 navel oranges
2 blood oranges
1 cup pitted Kalamata olives (about 6 ounces)
1/2 cup pomegranate seeds
2 scallions, thinly sliced
1/3 cup chopped unsalted roasted almonds
1 tablespoon chopped parsley
1 cup baby arugula

For vinaigrette

1 garlic clove, minced
1 teaspoon whole grain mustard
2 tablespoons chopped parsley
2 tablespoons champagne vinegar
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

To prep the citrus, trim off the tops and bottoms. Then use a knife to remove the peel and pith following the curve of the fruit. Slice between the membranes to cut out the individual segments. Place the grapefruit and oranges in a large bowl.
Stir the olives, pomegranate seeds, scallions, almonds and 1 tablespoon chopped parsley with the citrus segments.
For the vinaigrette, whisk together the garlic, mustard, 2 tablespoons parsley, champagne vinegar, olive oil, salt and pepper in a small bowl.
Drizzle the vinaigrette on the salad tossing the ingredients.
Stir the arugula into the salad right before you are ready to serve it.

Notes

You can use walnuts or pine nuts instead of almonds.

Instead of arugula, you can use baby spinach.

The citrus can be cut into segments up to 1 day in advance. Store them in an airtight container in the fridge. Use a slotted spoon to put it into to the salad bowl, so you do not end up with excess juice.

You can also make the dressing up to 2 days in advance. Store it in an airtight container 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 container under warm water and shake it to re-liquify the dressing.

You can keep leftovers in the fridge up to 2 days. The arugula will soften and wilt the longer you store it. Add fresh greens to before you serve it.

Optional additions: You can add one or more of the following ingredients:

Diced or sliced avocado
Crumbled goat cheese or feta cheese
Thinly sliced fennel

Nutrition