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-inspired Christmas recipe (vegetarian, gluten free), ready in about 15 minutes, pairs navel oranges, ruby red grapefruit, pomegranate seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, chopped fresh mint leaves
• 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.