Winter Fruit Salad with Citrus, Kiwi and Walnuts
In California, salads are a year-round thing. This colorful winter fruit salad is a savory spin on fruit salad that takes advantage of California’s abundant citrus. Use a mixture of oranges and grapefruits, along with bright green kiwis and ruby red pomegranate arils for an added pop of color.
Ingredients
- 2 oranges, such as a mix of navel and blood oranges
- 1 clementine
- 1 grapefruit
- 3 kiwifruits
- Arils from one pomegranate about ½ cup
- 8 prunes quartered
- 2 ounces cotija cheese crumbled
- 3 TBSP extra-virgin olive oil
- Zest and juice from one lime
- Coarse salt and freshly ground pepper
- ¼ cup toasted walnuts coarsely chopped
- 5 sprigs mint
- ½ small chile such as serrano ribs and seeds removed, if less heat is desired, thinly sliced into rings
- ½ cup arugula leaves
- Flaky salt
Instructions
- Remove peel and pith from oranges and grapefruit with a sharp knife. Slice into thin rounds; remove seeds. Remove peel and pith from clementine and divide into segments. Peel kiwifruits and slice into ¼ inch / 6 mm rounds.
- Spread arugula on a platter then arrange citrus, kiwi, and cheese over the top. Drizzle with oil and lime juice; season with salt and pepper. Sprinkle with lime zest, pomegranate arils, chopped walnuts, mint, and chile; serve immediately.
Nutrition
Serving: 1portionCalories: 126kcalCarbohydrates: 9gProtein: 1gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 1mgPotassium: 125mgFiber: 1gSugar: 5gVitamin A: 145IUVitamin C: 0.4mgCalcium: 13mgIron: 0.3mg