Spiced Citrus and Pomegranate Winter Salad

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A refreshing salad combining juicy citrus segments, tart pomegranate seeds, and warm spices for a festive and vibrant starter. This Mediterranean Christmas recipe (vegetarian, gluten free), ready in about 15 minutes, pairs navel oranges, ruby red grapefruit, and pomegranate seeds for a weeknight-friendly dinner. Each serving lands at about 150 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 large navel oranges
• 2 medium ruby red grapefruit
• 1 cup pomegranate seeds
• 1/4 cup fresh mint leaves, chopped
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 2 tbsp honey
• 2 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil
• 1/4 cup toasted sliced almonds

Instructions

1. Step 1: Peel and segment 3 large navel oranges and 2 medium ruby red grapefruits, removing all pith and membranes. Place the citrus segments in a large bowl.
2. Step 2: Add 1 cup pomegranate seeds and 1/4 cup chopped fresh mint leaves to the bowl with the citrus.
3. Step 3: In a small bowl, whisk together 2 tbsp honey, 2 tbsp fresh lemon juice, 2 tbsp extra virgin olive oil, 1/2 tsp ground cinnamon, and 1/4 tsp ground ginger until smooth and fragrant.
4. Step 4: Pour the dressing over the citrus and pomegranate mixture and toss gently to coat evenly.
5. Step 5: Transfer the salad to a serving bowl and sprinkle 1/4 cup toasted sliced almonds on top for a nutty crunch. Serve chilled or at room temperature.