Pomegranate Citrus Salad

Oh February.  So much grey and cold and rain/snow/sleet/ice/fog.  So many evenings where I just want to curl up with a blanket and book and a bowl of soup and hibernate.  Thank goodness citrus season is still going strong because this is most definitely the time of year when we have to make our own sunshine.  And this pomegranate citrus salad–let me tell you-it brings all the warm, sunny coastal feelings.

oranges, grapefruit, avocado, and pomegranate salad with savory lemon vinaigrette

It starts with all the different shades of orange and pink.  Looking at the wheels of citrus on my cutting board and arranging them on the platter had me thinking tropical thoughts, lounge chairs, and ocean breezes.  Then the avocado comes in.  Who doesn’t love avocado?  It adds the perfect creamy contrast to all the bright citrus here.  Sprinkle on pomegranate arils for more texture and a punch of flavor and, let’s be honest,  some more sparkly beauty.  But hold up because what really takes this a the next level is the dressing.

This dressing is incredible.  Yes, garlic and shallot belong with citrus.  Let me tell you, make a double batch of the dressing because you’re going to want it on just about any salad you can imagine.  I’m not ashamed to say I went to town on spinach salads with chicken, tomatoes, cucumber, blueberries, avocado, goat cheese, and this dressing.  I also have big plans for it on this quinoa with arugula, goat cheese, and white beans and this summer quinoa salad.

February may have us all begging for sunshine and summertime, but citrus season won’t last forever.  Let’s enjoy what we’ve got right now.

oranges, grapefruit, avocado, and pomegranate salad with savory lemon vinaigrette

You’ll be dreaming of summer with this pomegranate citrus salad piled high with oranges, grapefruit, avocado, and a perfect lemon vinaigrette. 


Pomegranate Citrus Salad

from What’s Gaby Cooking



For the dressing:

2 lemons, juiced

3 TBSP red wine vinegar

6 TBSP olive oil

1 small shallot, minced

2 cloves garlic, minced

salt and fresh black pepper, to taste


For the salad:

2 navel oranges

2 cara cara oranges

2 ruby red or pink grapefruits (I’m partial to Texas ruby reds.)

2 tangerines

3 mandarin oranges

2 blood oranges

2 avocados, sliced or cut into wedges

1/2 c. pomegranate arils

salt and fresh black pepper, to taste



  1. Make the dressing by combining all ingredients in a jar.  Cover tightly and shake.  Alternately, whisk all ingredients together in a bowl.
  2. Prepare the citrus by removing the peel and pith, then cutting into rounds.  (This tutorial shows how to cut away the peel before slicing into rounds.)  I found using a serrated knife was a bit easier for slicing the larger citrus.  Remove the seeds.
  3. Arrange the citrus and avocado on a platter.  Sprinkle on pomegranate arils, then add dressing.  Season to taste.

yield: 8 servings as a side

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