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Overhead shot of a winter citrus salad with orange rounds, grapefruit segments, pomegranate, goat cheese and pistachios on a white platter

Citrus Salad With Goat Cheese: 15-Minute Winter Side Dish

A no-cook holiday salad built on sweet winter citrus, pomegranate and peppery greens, with creamy goat cheese and crunchy pistachios. Fifteen minutes of slicing and whisking gets a bright side dish that cuts through any rich holiday plate.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Method

Ingredients
  

  • 5 oz baby arugula or mixed greens
  • 3 large navel oranges peeled, sliced into 1/4-inch rounds
  • 1 large ruby red grapefruit peeled and segmented, juice reserved
  • 1/2 cup pomegranate arils
  • 1/4 small red onion very thinly sliced
  • 1/3 cup shelled pistachios roasted, roughly chopped
  • 2 oz goat cheese crumbled
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp honey
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/4 tsp kosher salt and black pepper about 1/4 tsp of each

Method
 

  1. Whisk the lemon juice, honey, Dijon, salt and pepper in a small bowl, then stream in the olive oil while whisking until the dressing is smooth and slightly thickened. Set aside.
  2. Cut the peel and white pith from the oranges and grapefruit. Slice the oranges into 1/4-inch rounds. Segment the grapefruit over a bowl to catch the juice and reserve 1 tbsp of it to stir into the dressing if you like.
  3. Soak the sliced red onion in a bowl of cold water for 5 minutes, then drain and pat dry; this takes the sharp edge off.
  4. Spread the arugula over a wide platter or shallow bowl and arrange the orange rounds and grapefruit segments on top.
  5. Scatter the red onion and pomegranate arils over the fruit, then drizzle with the dressing.
  6. Crumble the goat cheese over the salad, sprinkle with pistachios, and serve right away.