Winter Fruit Salad
In California, salads are a year-round thing. This colorful winter fruit salad is a savory spin on fruit salad that takes advantage of California’s abundant citrus. Use a mixture of oranges and grapefruits, along with bright green kiwis and ruby red pomegranate arils for an added pop of color.
Ingredients
- 2 oranges such as a mix of navel and blood oranges
- 1 grapefruit
- 3 kiwifruits
- Arils from one pomegranate about ½ cup
- 8 prunes quartered and pitted
- 2 ounces cotija cheese crumbled
- 3 tablespoons extra-virgin olive oil
- Zest and juice from one lime
- Coarse salt and freshly ground pepper
- ¼ cup toasted walnuts coarsely chopped
- 5 sprigs mint
- ½ small chile such as serrano (ribs and seeds removed, if less heat is desired), thinly sliced into rings
- ½ cup arugula leaves
- Flaky salt
Instructions
- Remove peel and pith from oranges and grapefruit with a sharp knife. Slice into thin rounds; remove seeds. Peel kiwifruits and slice into ¼ inch rounds.
- Spread arugula on a platter then arrange citrus, kiwi, and cheese over the top. Drizzle with oil and lime juice; season with salt and pepper. Sprinkle with lime zest, pomegranate arils, chopped walnuts, mint, and chile; serve immediately.
Nutrition
Serving: 1portionCalories: 216kcalCarbohydrates: 26gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 8mgSodium: 111mgPotassium: 358mgFiber: 4gSugar: 16gVitamin A: 813IUVitamin C: 71mgCalcium: 103mgIron: 1mg
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