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Citrus and Pomegranate Salad with Chilli-Honey Dressing

A colourful vegetarian starter featuring segmented citrus fruits, fresh mint, and pomegranate tossed in a zingy chilli-honey vinaigrette.

VegetarianHealthyGluten FreeCitrusSaladLow Fat

Estimated Nutrition

Per Serving Total
Calories 169.6 kcals 1356.8 kcals
Carbohydrates 22.8 grams 182.4 grams
Fat 8.8 grams 70.5 grams
Protein 1.4 grams 11.2 grams
Cook Time
0 mins
Produces
8 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
25
ml
White Wine Vinegar
Fruits
4
piece
Oranges
peeled, pith removed, segmented
2
piece
Ruby Grapefruit
peeled, pith removed, segmented
1
piece
Grapefruit
plain, peeled, pith removed, segmented
1
piece
Pomegranate
seeds only
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
bunch
Mint
fresh leaves, torn
OilsFats
75
ml
Olive Oil
extra virgin
Other
20
ml
Honey
clear
Vegetables
1
piece
Red Chilli
halved, seeds removed, finely chopped
1
piece
Red Onion
peeled, very finely sliced

Steps

  • Mix the vinegar and honey in a shallow serving bowl until well combined.
  • Season with salt and black pepper to taste.
  • Whisk in the oil gradually using a fork, then incorporate the chopped chilli.
  • Arrange all segmented citrus fruits in a broad shallow bowl.
  • Sprinkle the sliced onion and torn mint leaves over the fruit.
  • Pour the dressing over the salad and toss well to coat.
  • Garnish with pomegranate seeds immediately before serving.