Winter Fruit Citrus Salad (Printable Version)

A colorful mix of oranges, apples, pomegranate, and citrus with a light honey-cinnamon dressing.

# What You Need:

→ Fruit

01 - 2 medium oranges, peeled and segmented
02 - 1 large grapefruit, peeled and segmented
03 - 2 medium apples, cored and diced
04 - 1 ripe pear, cored and diced
05 - 1 cup pomegranate seeds (150 g)
06 - 1 small banana, sliced (optional)
07 - 1/2 cup red grapes, halved (75 g)

→ Dressing

08 - 2 tablespoons fresh lemon juice
09 - 1 tablespoon honey or maple syrup (for vegan option)
10 - 1/2 teaspoon ground cinnamon
11 - 1 teaspoon finely grated orange zest

→ Garnish

12 - 2 tablespoons fresh mint leaves, chopped
13 - 1/4 cup toasted walnuts or pecans, roughly chopped (30 g, optional)

# How to Make It:

01 - In a large bowl, mix the orange segments, grapefruit segments, diced apples, diced pear, pomegranate seeds, optional banana slices, and halved grapes.
02 - Whisk together fresh lemon juice, honey or maple syrup, ground cinnamon, and orange zest in a small bowl until fully incorporated.
03 - Pour the dressing evenly over the fruit mixture and gently toss to coat all pieces.
04 - Transfer to a serving bowl or platter, garnish with chopped mint leaves and toasted nuts if desired. Serve immediately or chill up to 2 hours before serving.

# Expert Advice:

01 -
  • It tastes like sunshine in a bowl even when it's freezing outside.
  • You don't need to cook anything—just slice and toss, perfect when you want something nourishing without heating up the kitchen.
  • The honey-citrus dressing is so simple it feels like cheating, but somehow every single bite comes alive.
02 -
  • Prep this no more than two hours before serving or the fruit will weep and soften; timing is your only real rule here.
  • Add the banana only if you're serving within thirty minutes—it oxidizes and turns brown faster than you'd expect.
03 -
  • Taste the fruit as you prep—not every orange is equally sweet, and you might need to adjust the honey in your dressing based on what you're working with.
  • Toast your nuts in a dry skillet over medium heat for three minutes until fragrant; they'll stay crisp longer and taste infinitely better than raw.

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