Citrus Nut Salad
A vibrant and refreshing salad that balances zesty citrus segments with the satisfying crunch of toasted nuts and a light honey-lime vinaigrette.
Ingredients
- •2 large navel oranges, peeled and segmented
- •1 large pink grapefruit, peeled and segmented
- •5 ounces (140g) mixed baby greens or arugula
- •1/2 cup (60g) raw walnuts or pecans
- •1/4 cup (40g) pomegranate seeds
- •1/4 cup (30g) thinly sliced red onion
- •3 tablespoons extra virgin olive oil
- •1 tablespoon fresh lime juice
- •1 teaspoon honey or agave nectar
- •1/4 teaspoon kosher salt
- •1/8 teaspoon freshly cracked black pepper
Instructions
- 1
Place the walnuts or pecans in a small dry skillet over medium heat and toast for 3 to 5 minutes, stirring frequently, until fragrant and golden; remove from heat and let cool completely.
- 2
In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper until emulsified.
- 3
In a large salad bowl, combine the baby greens and sliced red onions.
- 4
Gently fold in the orange and grapefruit segments.
- 5
Drizzle the dressing over the salad and toss very gently to coat the leaves without breaking the fruit segments.
- 6
Top the salad with the toasted nuts and pomegranate seeds just before serving to maintain their crunch.
💡 Chef tips
- To make ahead, prepare the dressing and segment the fruit separately; assemble the salad only right before serving to keep the greens crisp.
- If you prefer a different texture, you can swap the walnuts for toasted slivered almonds or candied pecans.
- Ensure you remove as much of the white pith from the citrus segments as possible to avoid any bitter flavor in the salad.
✅ How it should turn out
The finished salad is a beautiful display of bright colors, offering a perfect harmony of sweet, acidic, and nutty flavors with a crisp, refreshing texture.