Midnight Citrus Pomegranate Salad

Ingredients

• baby arugula5 cups
• fennel bulb, very thinly sliced1 medium
• red grapefruit, segmented2
• mandarins, segmented3
• pomegranate seeds1/2 cup
• goat cheese, crumbled3 oz
• toasted pistachios, roughly chopped1/3 cup
• olive oil3 tbsp
• lemon juice1 tbsp
• honey1 tsp
• salt1/2 tsp
• black pepper1/4 tsp

Method

1. 1In a small bowl, whisk olive oil, lemon juice, honey, salt, and black pepper to make the dressing.
2. 2Arrange arugula on a wide platter or in a large bowl.
3. 3Scatter the sliced fennel, grapefruit segments, mandarin segments, and pomegranate seeds over the greens.
4. 4Dollop or sprinkle the goat cheese evenly across the salad.
5. 5Add the chopped pistachios for crunch.
6. 6Drizzle with the dressing just before serving and toss lightly, or leave arranged for a more festive presentation.
7. 7Taste and adjust with a little more salt or lemon juice if needed.

Tips

• Chill the citrus and serving platter before assembling for the freshest texture.
• If you want a fully dairy-free version, replace goat cheese with avocado cubes.
• Slice the fennel as thinly as possible so it stays crisp and delicate.

Nutrition