Red Citrus Salad with Berries, Pears and Pomegranates

Here’s a recipe for a refreshing Red Citrus Salad with Berries, Pears and Pomegranates:

Ingredients:

Instructions:

Prepare the Citrus: Wash and dry the blood oranges (or grapefruit). Using a sharp knife, segment the citrus fruits. To segment, cut off the top and bottom of the fruit. Stand the fruit on its end and cut away the peel and white pith following the curve of the fruit. Gently slice the fruit down the membranes, separating the flesh (segments) from the membrane.
Slice the Pear: Wash and dry the pear. Cut the pear in half, then slice thinly. You can leave the peel on for a more rustic look, or peel it for a smoother texture.
Assemble the Salad: In a large bowl, combine the segmented citrus fruits, sliced pear, raspberries, and pomegranate seeds.
Add Cheese (Optional): If using goat cheese, crumble it over the salad.
Make the Dressing: In a small bowl, whisk together honey (or maple syrup) and lime zest.
Dress the Salad: Drizzle the dressing over the salad just before serving. Toss gently to coat all ingredients.
Garnish (Optional): Garnish with fresh mint leaves for a touch of greenery and a refreshing aroma.
Serve: Enjoy your Red Citrus Salad chilled for the best flavor and texture.

Tips:

For a sweeter salad, use more honey or maple syrup in the dressing.
If you don’t have blood oranges or grapefruit, you can substitute regular oranges with a splash of red juice like cranberry juice for a similar color.
Pomegranate seeds (arils) can be tricky to remove. Here’s a simple method: Cut the pomegranate in half, then hold it over a bowl of water and whack the back with a spoon. The arils will fall out into the water, separating them from the membrane.
For a richer flavor, you can substitute the goat cheese with crumbled blue cheese.
This salad can be a delicious side dish or a light vegetarian main course.