Perk up with fresh flavors of the season with this immune boosting, anti-inflammatory Winter Citrus Fruit Salad paired with a quick & easy 5-minute Pomegranate Rosemary Vinaigrette that is plant-based, and naturally gluten free.
Winter Citrus Fruit Salad with Pomegranate Rosemary Vinaigrette
This Winter Citrus Fruit Salad really helps to incorporate all of the seasonal winter produce I love into one nutrient-packed dish. The citrus flavors balance perfectly with the addition of feta cheese and salty pumpkin seeds, making this a perfect entree to enjoy alone or as an accompanying side salad to your favorite dish.
Winter is here in full force in Upstate NY, but thankfully we haven’t yet experienced the Polar Vortex they are calling for. Although temperatures in the low 20’s certainly qualify in my book!
It takes everything in me to bundle myself and my son Ransom up and drive to the grocery store in the snow. And if we go anytime after 4pm, you can add pitch black to the list, too. But once we get there I can finally relax, truly do enjoy grocery shopping! I try to go during really slow times, like Friday or Saturday nights, so I can take my time and let Ransom help me shop.
One of the best things about winter is enjoying produce that we don’t typically eat other times during the year. We try to eat seasonally as much as possible, which means now is the time to truly enjoy produce like citrus fruit and pomegranates, which are at their peak season right now.
Some of my other favorite seasonal winter produce items include:
- Sweet Potatoes
Homemade Pomegranate Rosemary Vinaigrette
My garden from last season is nearly long gone, with the exception of a few brussels sprouts I may never eat and a beautiful little herb named Rosemary. Because rosemary is similar to a Christmas tree, it continues to do well despite the snow and freezing cold temperatures.
Rosemary pairs perfectly with 100% pomegranate juice in this recipe to make a fresh and vibrant vinaigrette. 100% juice is filled with the same important vitamin and nutrients as the whole fruit it is squeezed from and made with no added sugar.
What I love most is that 100% juices contain potassium, vitamin C, folate, magnesium and valuable plant compounds. Put it all together with the nutrient dense foods in this citrus salad and you have one powerful superfood meal to help keep you happy & healthy this winter.
In order to make homemade dressing, I have found it very helpful to have an immersion blender, also known as a hand blender, available. You may also use another high-speed blender, or simply a mason jar with a tight fitting lid.
Check out this Winter Citrus Fruit Salad Recipe Featured in the News:
- 6 Easy, Delicious Ways to Upgrade Your Salad for Winter featured in NBC News Better
- Delicious Winter Fruits and Vegetables That Promote Heart Health featured in SHAPE Magazine
- For the Salad:
- 4 cups salad mix: kale, swiss chard, baby spinach
- 1/2 fennel bulb, sliced thin
- 1 grapefruit, peeled and sliced thin
- 1 tangerine, peeled and sliced thin
- 2 tablespoons pumpkin seeds
- 1 tablespoon of feta cheese, omit for vegan
- For the Pomegranate Rosemary Vinaigrette:
- 1 1/2 cups pomegranate juice
- 1 sprig of fresh rosemary + 1/2 teaspoon chopped fresh rosemary, reserved
- 1/4 cup rice wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1/4 teaspoon minced garlic
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
For the Salad:
- In a large bowl, toss together the salad mix, sliced fennel, grapefruit, tangerine, pumpkin seeds and feta cheese.
For the Pomegranate Rosemary Vinaigrette:
- Add the pomegranate juice to a small saucepan and place on the stove, on a simmer burner if you have one. If you have a heat diffuser, add that between the pan and the stove as well.
- Remove the rosemary from the stem and add the sprigs to the saucepan.
- Turn the heat to medium-low and let this remain on the stove for 20 minutes to reduce. After 20 minutes you should have about half the original volume you started with.
- Strain to remove the rosemary leaves and measure to ensure you have 3/4 cup of reduced pomegranate juice remaining.
- Combine the reduced pomegranate juice with the rice wine vinegar, lemon juice, honey, chopped rosemary, garlic, and black pepper.
- Blend together, using an immersion blender if you have one, or in a traditional blender.
- Continue to let the blender run while slowly drizzling in a stream of olive oil.
- Drizzle the vinaigrette over the salad ingredients and toss well to combine.
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Nutrition Information:Yield: 4 Serving Size: 1 salad
Amount Per Serving:Calories: 345 Total Fat: 16g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 2mg Sodium: 144mg Carbohydrates: 52g Fiber: 8g Sugar: 39g Protein: 5g
Related Posts & Recipes:
- Seasonal Winter Produce For Your Best Health
- Mandarin Orange & Rosemary Hot Toddy
- The Health Benefits of Honey & Ginger Warm Lemon Water
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Welcome! I’m Emily Kyle, a nationally recognized media registered dietitian nutritionist & holistic cannabis practitioner providing holistic health care for those living with autoimmune and inflammatory conditions. To help you, I offer food sensitivity testing, cannabis education, and this blog which provides free resources including anti-inflammatory recipes, holistic health, wellness and nutrition related articles, and evidence-based cannabis education.