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 Christmas recipe (vegetarian, gluten free), ready in about 15 minutes, pairs blood oranges, navel oranges, and pomegranate seeds for a weeknight-friendly dinner. 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 "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

• 2 large blood oranges, peeled and sliced
• 2 large navel oranges, peeled and sliced
• 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.