my moonstone kitchen winter citrus salad

Over the weekend, we got our first official blizzard of the season here in New Jersey! I'm not a big fan of snow, but I have to admit--my inner child was pretty excited to see the snow pile up for the first time this year.

The only downside? We were officially snowed in--for three days in a row! We don't own a snow shovel (not the wisest or most responsible choice, I know), so I had to patiently wait for the huge snowdrifts around my car to thaw enough for me to escape. But luckily, I'd gone to the store on Friday before the storm to stock up on food.

Since we were stuck at home, there wasn't much to do over the weekend besides cook, work on the blog, drink tea, and watch movies. But, being the homebody I am, I honestly didn't mind at all. It was wonderful having the time to really have fun in the kitchen--and I was able to create a few delicious new recipes for the blog, too!! And that's where this Winter Citrus Salad comes in.

I've debated naming this recipes "Citrus Season Salad"--because that's exactly what it is. This sweet, refreshing citrus salad is an ode to the season's finest produce--juicy grapefruits, tangy pomelos, and mandarin oranges that taste like honey.

It's made with simple, minimal ingredients to let the fresh citrus flavors really shine. To make it, all you have to do is slice up some citrus, drizzle it with a simple 4-ingredient ginger vinaigrette, and top with toasted hazelnuts and pomegranate seeds. Easy, beautiful, and so delicious.

This salad is fantastic as a side dish at a winter brunch or lunch, but it also makes a wonderful, easy breakfast or snack.

Winter Citrus Salad

Serves 2-4

Ingredients:

1 grapefruit, peeled and sliced
1 pomelo, peeled and sliced
2 mandarin oranges, peeled and sliced
2 navel oranges, peeled and sliced
1 cup arugula
1/4 cup pomegranate seeds
1/4 cup toasted hazelnuts, roughly chopped
1/2 tsp minced thyme for garnish

For the ginger vinaigrette:

4 tbsp olive oil
2 tbsp honey (feel free to sub for maple syrup)
1 tsp fresh grated ginger
1 tsp minced thyme
Pinch of salt

To make:

Peel and slice the fruit. Toast and chop the hazelnuts.
Make the dressing. In a small bowl, combine the olive oil, honey, ginger, minced thyme, and a pinch of salt. Mix well until completely combined.
Arrange the arugula in a thin layer on a serving plate. Top with the sliced citrus, then drizzle with the ginger vinaigrette. Sprinkle with the toasted hazelnuts, pomegranate seeds, and minced thyme. Serve right away, and enjoy!!