January Flavors

Written By Kristiann Vargas Perez

This month, winter citrus is having its moment: blood oranges with their jewel-toned flesh, sweet navel oranges, tart ruby grapefruits, and pomegranates bursting with ruby arils. These fruits don't just taste incredible; they bring color and vibrancy to the table when we need it most. This Pomegranate Citrus Salad celebrates everything beautiful about cooking seasonally–fresh, simple ingredients that shine without much prep. It's the kind of dish that works as a light lunch, an elegant starter, or a refreshing side that brightens up any winter meal.

Pomegranate Citrus Salad

Serves 4–6

Ingredients

Citrus Salad

  • 2 navel oranges, peeled and segmented

  • 2 blood oranges or cara cara oranges, peeled and segmented

  • 1 ruby red grapefruit, peeled and segmented

  • 3 cups baby arugula or mixed tender greens

  • ½ cup pomegranate arils

  • ¼ cup thinly sliced fennel

  • ¼ cup shaved parmesan or crumbled goat cheese (optional)

  • 2 tablespoons toasted pistachios or almonds

  • Fresh mint or basil leaves, torn

  • Flaky sea salt & cracked black pepper

Pomegranate Vinaigrette

  • ¼ cup pomegranate juice

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon orange juice or zest

  • 1 tablespoon honey or maple syrup

  • 1 teaspoon Dijon mustard

  • ⅓ cup extra virgin olive oil

  • Salt & freshly cracked pepper, to taste

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Instructions

    1.    Prepare the vinaigrette

In a small bowl or jar, whisk together pomegranate juice, lemon juice, orange juice (or zest), honey, and Dijon. Slowly drizzle in olive oil while whisking until emulsified. Season with salt and pepper. Set aside.

    2.    Build the salad base

Arrange greens on a large platter or individual plates. Layer citrus segments gently over the greens, allowing colors to mingle.

    3.    Add texture & contrast

Scatter fennel, pomegranate arils, nuts, and cheese (if using) over the salad.

    4.    Dress lightly

Spoon or drizzle vinaigrette over the salad just before serving—lightly, so the citrus stays vibrant and fresh.

    5.    Garnish and enjoy!

Garnish with torn herbs, flaky sea salt, and cracked black pepper.

Chef’s Note: The best way to get all the white stringy parts off your citrus is to soak your peeled citrus in luke warm water for 10 minutes. Then, with a small, sharp-tipped knife use it to gently scrape off all the hazy, white parts on the citrus skin.

Kristiann Vargas Perez