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4 servings


0 hours 20 mins


0 hours 0 mins


0 hours 20 mins
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1 Pink grapefruit

2 Blood oranges or 3 raspberry oranges

2 Navel oranges or Clementines

3 Tbsp. Toasted pistachio nuts, roughly chopped

3 Tbsp. pomegranate seeds


¼ Cup of olive oil

2 Tbsp. Red wine vinegar

1 Tbsp. Honey

Kosher Salt & Freshly Ground Black Pepper to taste


1. Make the dressing. Mix all the ingredients together in a small bowl with a whisk and put to the side.

2. Cut the top and bottom off of each piece of fruit so that they sit level on a cutting board. Using a very sharp knife, remove the rind and white pitch from each fruit. Then, slice each fruit into slices and put on paper towel to absorb excess juice.

3. Arrange the fruit slices on a large platter. Sprinkle the nuts and seeds over the top. Drizzle the dressing over the fruit. (There should be a lot left over. It will keep in the refrigerator and can be used on salads, fish and chicken.) This dish can be served at room temperature or chilled. Make it in advance and dress it right before serving. It holds beautifully and is a great make-ahead dish.

NOTE: To make this Citrus Salad, use any citrus that is in season and pick your favorites.  You are looking for a wide range of colors and tastes to put together one fabulous plate.  Grapefruits in pink, white and ruby are fabulous.  Blood oranges or raspberry oranges give a deep rich color to the plate.  Navel oranges, mandarin oranges, limequats, kumquats and limes can all be added. You can read more about different citrus options in my posts on the  Discoveries & Inspirations page of my blog.

This is a very simple salad and one you can pull together fast.  You’ll want to cut off both ends of the fruit and then using a sharp knife (a serrated knife works great) slice off the skin all around the fruit leaving the entire inside of the fruit whole.  Once peeled, slice into thick slices and arrange attractively on a large platter.  Sprinkle the pomegranate seeds over the top.  They offer another great pop of color and a fabulous little burst of flavor.  Then top with toasted, chopped pistachios for a little crunch.

The salad dressing is easy to make.  Use either a small bowl and a whisk or put the ingredients in a small jar with a lid and shake vigorously to combine.  Just drizzle over the top.  Save left over dressing for another use.  And there you have it.  An easy citrus salad with pistachios.

I’ve heard people say that a winter citrus salad is best since that is when you can find a lot of fabulous fresh citrus fruits.  But I live in California and great citrus is available year-round so a summer citrus salad is often found on my table too.  I think the best rule of thumb is to buy what is fresh in your area and buy citrus fruits you love.  Be sure to experiment and have fun.  Last year, I played around a lot with limequats, mandarinquats and kumquats.  I had a blast!  So check out your local farmer’s markets or stores like Sprouts and Trader Joe’s for some unique finds.

Looking for other citrus inspired recipes?  Check out some of these:

Lemon Pasta

Lemon Tagliatelle with Spinach & Pine Nuts

Orange Olive Oil Cake with Orange Glaze

Limequat Cupcakes with Whipped Cream