Citrus Salad with Honey Dressing

Add a palate-cleansing pop of color and refreshing flavor to your next meal with a quick and easy recipe for Citrus Salad with Honey Dressing.

With Thanksgiving behind us and Christmas and Hanukkah ahead of us, should we take a minute for a little caloric breather? If you’re still feeling stuffed and have made your way through all of those re-worked Turkey Day leftovers (waffles! pancakes! muffins!), this bright and bold Citrus Salad with Honey Dressing is the answer to our my-spandex-pants-need-a-break prayers.

Winter screams “Citrus all the things!” And this show-stopping dish is guaranteed to impress, thanks to the presentation.

Peeling the citrus is the most time-consuming part of this recipe, but it’s important to remove as much of the white pith as possible to steer clear of any bitterness. I’ve opted for a trio of oranges, blood oranges, and grapefruits to maximize on color and complementary flavors. A few thin slices of red onion add bite while pomegranate arils add a burst of juicy flavor and textural contrast to the plate.

And to finish off your rainbow of flavor? A quick-fix honey dressing to balance out the sweet with the sour . This is a simple citrus salad that’s fast enough for weeknight meals but dressed up enough for weekend brunches or dinner parties. And just like your go-to little black dress, it can be as casual or as fancy as your heart desires!

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Appetizer

Citrus Salad with Honey Dressing

Add a refreshing twist to your next meal with this fast and flavor-packed recipe for Citrus Salad with Honey Dressing.

4.67 from 3 votes

Prep Time 15 mins

Cook Time 0 mins

Total Time 15 mins

Servings 6 servings

Print Recipe

Ingredients 

1x2x3x

• ▢ 1/4 cup olive oil
• ▢ 2 Tablespoons red wine vinegar
• ▢ 1 Tablespoon honey
• ▢ 2 medium oranges, peeled and cut into 1/2-inch rounds
• ▢ 3 medium blood oranges, peeled and cut into 1/2-inch rounds
• ▢ 2 medium pink grapefruits, peeled and cut into 1/2-inch rounds
• ▢ 1/2 small red onion, cut into thin rounds
• ▢ 2 cups lightly packed arugula
• ▢ 1/2 cup pomegranate seeds

Instructions 

• In a small bowl, whisk together the olive oil, red wine vinegar and honey. Taste and season the dressing with salt and pepper. 
• On a large platter, layer the sliced oranges, grapefruit, red onions and arugula.
• Drizzle the vinaigrette on top then garnish with pomegranate seeds and serve immediately. 

Kelly's Note:

• Remove as much of the white pith from around the citrus fruits as possible in order to avoid any bitter taste. 
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