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Winter Citrus Salad with Pistachios and Microgreens

Winter Citrus Salad with Pistachios and Microgreens

Embrace the vibrant flavors of winter with this refreshing citrus salad! Bursting with tangy citrus goodness, crunchy pistachios, delicate micro-greens and juicy pomegranate seeds, each bite is a delicious combination of textures and tastes. The combination of citrus fruit adds a zesty brightness to even the gloomiest of days, while the pistachios bring a satisfying crunch and nutty richness. Perfect as a light lunch or a refreshing side dish, it’s sure to brighten up your table and tantalize your taste buds.

Cara Cara oranges, blood oranges, and naval oranges are all delicious citrus fruits packed with essential nutrients. Cara Cara oranges are known for their pinkish-red flesh and a sweet flavor with hints of cherry and berry, making them a delightful addition. They are rich in vitamin C, providing a powerful antioxidant boost that supports immune health. Blood oranges, distinguished by their deep red flesh, offer a unique blend of tangy sweetness and are particularly prized for their high levels of antioxidants, which may help reduce the risk of chronic diseases. Naval oranges, with their classic bright orange color and sweet, juicy taste, are renowned for their abundant vitamin C. All three varieties of oranges are excellent sources of dietary fiber, which supports digestive health and helps regulate blood sugar levels.

Winter Citrus Salad
Course: Snack
Servings: 4 servings

Ingredients

  • 2 naval oranges2 peeled, pith removed and sliced
  • 2 cara cara oranges peeled, pith removed and sliced
  • 2 blood oranges peeled, pith removed and sliced
  • 1/4 cup pistachios very finely chopped
  • drizzle of extra-virgin olive oil or to taste
  • 1/4 cup microgreens I like the vibrant rainbow medley mix by Aerofarms
  • Pomegranate seeds optional for garnish

Instructions

  • Carefully slice the peel and remove the white pith off all the citrus and slice into rounds. Arrange the citrus slices on a plate and sprinkle on the chopped pistachios. Drizzle the olive oil over the plate and add your microgreens. Add the pomegranate seeds, if using, and serve.
Tried this recipe?Let us know how it was!

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