Winter Citrus and Pomegranate Salad with Toasted Almonds

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

A refreshing salad combining winter citrus fruits and ruby pomegranate seeds, topped with crunchy toasted almonds and a honey vinaigrette. This Mediterranean-inspired Christmas recipe (vegetarian, gluten free), ready in about 15 minutes, pairs blood oranges, navel oranges, pomegranate seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, 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

• 2 large, peeled and sliced blood oranges
• 2 large, peeled and sliced navel oranges
• 1 cup pomegranate seeds
• 4 cups mixed baby greens
• 1/3 cup toasted sliced almonds
• 3 tbsp extra virgin olive oil
• 1 tbsp honey
• 2 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large salad bowl, combine 4 cups mixed baby greens with 2 large peeled and sliced blood oranges and 2 large peeled and sliced navel oranges.
2. Step 2: Sprinkle 1 cup pomegranate seeds and 1/3 cup toasted sliced almonds evenly over the salad.
3. Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp honey, 2 tbsp apple cider vinegar, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: Drizzle the honey vinaigrette evenly over the salad and toss gently to coat all ingredients without bruising the fruit.
5. Step 5: Serve immediately as a light, colorful winter salad perfect for festive meals.