This brightly colored citrus salad is light and refreshing. A perfect addition to any breakfast or brunch spread!
Everyone knows how to make a fruit salad. It’s one of the easiest things to make in the world….aside from nut butter….or a sandwich. So, I’m not going to tell you HOW to make a fruit salad, I’m just making a suggestion as to which salad you should make for your next brunch gathering. Or for yourself. You can really eat the whole thing in like one day. And it’s so pretty….it’s sunshine on a plate. Ok, I know that sounds corny but if you’re buried under a foot of snow with no sign of a meltdown in sight, this salad reminds you that spring (and all the gorgeousness that comes with it) is just a few months away.
Let’s be patient and eat some fruit.
I made this salad for Christmas Day brunch and it was a hit. It’s so simple, you can prep it in advance and store it in the refrigerator until your ready to serve. No dressing….just a shower of pomegranate seeds on top for a little extra texture and added crunch.
You could also take this a step further and top with some julienned mint leaves to add some greenery but this Winter Citrus Salad doesn’t really need it. It’s perfect just the way it is. Simple, whole and refreshing.
Winter Citrus Salad
3 blood oranges
2 large ruby red grapefruit
3 large navel oranges
1 cup pomegranate seeds
Cut the tops and bottoms off the oranges and grapefruit. Place one of the flat ends on a cutting board and, following the natural curve of the fruit, slice off the peel from top to bottom being sure to remove the white pith. Cut the fruit horizontally into 1/2 inch slices and arrange on a platter. Drizzle any juice that collected on the cutting board over the citrus. Sprinkle with pomegranate seeds and serve.
You can also cover with plastic wrap and store in the refrigerator for up to 1 day. The blood oranges will stain the other fruit so place them on the bottom.