It might seem unusual, but Citrus Salad with Pomegranate Seeds is the perfect salad for fall and winter. I know it seems like tropical fruits should only be served in the summer months or tropical areas, but they are the perfect way to brighten the table, and the mood, in the northeast this time of year.
In the fall I like to make this salad because it’s the perfect complement to heavier seasonal foods. If you’re serving a roast chicken, lamb, or beef, a bright citrusy flavor will liven up your palette and cut through the richness of them. I also think it looks so bright and cheerful when it’s served next to heavy platters of protein.
The most important thing to remember when assembling this salad is to make sure you don’t have any pith attached to the citrus. This is the white stringy part of the fruit that’s under the peel and has a distinctly bitter taste. You want the pith to be entirely gone so there’s not a hint of bitterness. I also recommend plating this so it looks absolutely gorgeous. Citrus fruits and pomegranate seeds are beautiful and can serve as edible decorations.
This is bound to be a popular salad served on the side of many dishes this fall and winter. It hits all the right notes and is a welcome surprise amongst all the root vegetables that are appearing on tables right now.
Everyone will remark on how bright and cheery their table looks when this is served so be sure to do so often. Enjoy!
Citrus and Pomegranate Salad with Tahini Dressing
This is a delicious salad that is a nice change for fall. It brightens up every table and is a great way to start any meal!
Ingredients
For the Salad:
2 cups mixed greens (arugula, spinach, or baby kale)
1 large orange, segmented
1 large grapefruit, segmented
1 cup pomegranate seeds (fresh or frozen)
1/2 small red onion, thinly sliced
1 avocado, diced
Fresh mint leaves, for garnish
For the Tahini Dressing:
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup or honey
1-2 tablespoons water (to thin the dressing)
1 clove garlic, minced (optional)
Salt and pepper to taste
Instructions
Prepare the Tahini Dressing:
In a small bowl, whisk together the tahini, lemon juice, maple syrup (or honey), and minced garlic (if using).
Gradually add water, one tablespoon at a time, until the dressing reaches your desired consistency (it should be pourable but not too thin).
Season with salt and pepper to taste. Set aside.
Assemble the Salad:
In a large salad bowl, combine the mixed greens, orange segments, grapefruit segments, pomegranate seeds, sliced red onion, and diced avocado.
If using, sprinkle the toasted walnuts or pecans over the top.
Dress the Salad:
Drizzle the tahini dressing over the salad and gently toss to combine, ensuring the greens and fruits are evenly coated.
Garnish and Serve:
Garnish the salad with fresh mint leaves for added flavor and color.
Serve immediately as a refreshing side dish or light main course!
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.
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