Servings 6 servings
Ingredients
- 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.
Notes
- Remove as much of the white pith from around the citrus fruits as possible in order to avoid any bitter taste. A paring knife is helpful for this.
- Pomegranate seeds can be tricky! While you can absolutely buy packaged seeds, it’s easy enough to remove seeds from pomegranate. To do so, slice the pomegranate in half. Then, submerging one half in a bowl of water, use your hands to peel back the pith of the pomegranate and remove the seeds. The seeds will sink, making them easy to fish out of the bowl—and the water prevents pomegranate juice from splattering everywhere!
- If you’re not a fan of raw onion, soak the red onion slices in cold water for 15 minutes, then remove and drain. This will remove their bite.
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