Description
A refreshing winter salad featuring citrus fruits and Belgian endive, perfect for a light meal or side dish.
Ingredients
Scale
- 2 large oranges, peeled and segmented
- 1 large grapefruit, peeled and segmented
- 2 medium-sized Belgian endives, leaves separated
- 1 cup pomegranate seeds
- 1/4 cup red onion, thinly sliced
- 1/4 cup chopped fresh mint
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- In a large bowl, combine the orange segments, grapefruit segments, Belgian endive leaves, pomegranate seeds, red onion, and chopped mint. Toss gently to combine.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well blended.
- Drizzle the dressing over the salad and toss gently to coat all the ingredients.
- Let the salad sit for about 10 minutes to allow the flavors to meld.
- Serve immediately or refrigerate for up to 30 minutes before serving for a chilled option.
Notes
- For added crunch, consider adding 1/2 cup of toasted walnuts or pecans.
- Substitute the honey with maple syrup for a vegan-friendly option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 0mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Winter Citrus Salad With Belgian Endive