Winter Fruit Citrus Salad (Printable)

A vibrant mix of winter fruits combined with zesty citrus dressing for a refreshing seasonal blend.

# What You Need:

→ Fruit

01 - 2 oranges, peeled and segmented
02 - 2 kiwis, peeled and sliced
03 - 1 large pomegranate, arils only
04 - 1 pear, cored and diced
05 - 1 apple, cored and diced
06 - 1/2 cup red grapes, halved
07 - 1/4 cup dried cranberries (unsweetened, if possible)

→ Citrus Dressing

08 - Juice of 1 orange
09 - Juice of 1 lemon
10 - 1 tablespoon honey or maple syrup
11 - 1/2 teaspoon grated fresh ginger
12 - 1 tablespoon chopped fresh mint (optional)

# How-To Steps:

01 - Prepare all the fruit as described, placing them in a large mixing bowl.
02 - In a small bowl, whisk together the orange juice, lemon juice, honey (or maple syrup), grated ginger, and mint if using.
03 - Pour the citrus dressing over the prepared fruit.
04 - Gently toss to coat all the fruit evenly with the dressing.
05 - Let the salad rest for 5–10 minutes to allow flavors to meld.
06 - Serve chilled or at room temperature.

# Helpful Tips:

01 -
  • It takes 20 minutes flat and doesn't require cooking—just chopping and tossing.
  • The flavors get better as it sits, so you can prep it ahead and let time do the work.
  • It feels indulgent and festive, but it's lighter than you'd expect, leaving you satisfied without that heavy afternoon slump.
02 -
  • Don't dress the salad more than a few hours ahead, or the fruit will start breaking down and becoming mushy—the dressing's acidity speeds that process up.
  • Always taste your dressing before it touches the fruit; once combined, it's harder to adjust the balance of sweet and tart.
03 -
  • Segment citrus over a bowl to catch all the juice—that liquid gold goes straight into your dressing, amplifying flavor without waste.
  • If your pomegranate feels dry when you cut into it, soak the whole fruit in water for 30 minutes before removing the arils; they'll be juicier and easier to pull free.

Return