Citrus Salad With Spiced Honey

Citrus lovers rejoice! This vibrant salad is a symphony of flavors and textures, with juicy navel oranges and grapefruits taking center stage. Crunchy red onions, fresh mint, and pomegranate seeds add depth, while a hint of heat from crushed red pepper flakes and a drizzle of spiced honey bring it all together in perfect harmony.

Ready Time

30 mins

Yields

6 servings

Ingredients

Navel oranges, 3
Grapefruits, 2
Red onions, 1 large
Fresh mint leaves, 1/4 cup
Pomegranate seeds, 1/2 cup
Crushed red pepper flakes, 1/4 teaspoon
Salt, 1/2 teaspoon
Spiced honey, 2 tablespoons
Feta cheese, crumbled, 1/2 cup (optional)

Instructions

Peel the navel oranges and grapefruits, then slice them into 1/4-inch thick wedges.

Place the slices on a large plate or platter.

In a small bowl, whisk together the crushed red pepper flakes and salt.

Sprinkle this spice mixture evenly over the citrus slices.

Thinly slice the red onion and scatter it over the citrus slices.

Sprinkle the fresh mint leaves and pomegranate seeds over the top of the salad.

Drizzle the spiced honey over the salad, making sure to cover the entire surface.

If using feta cheese, sprinkle it over the top of the salad.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.

Serve chilled and garnish with additional fresh mint leaves if desired.

Notes

Use any combination of citrus fruits you like, but navel oranges and grapefruits work beautifully together. For a spicy kick, add more crushed red pepper flakes to taste.

Make the spiced honey ahead of time and store it in an airtight container at room temperature for up to 2 weeks.

If using feta cheese, crumble it just before serving to ensure it doesn’t get soggy. You can prep the citrus slices and onion up to a day in advance, but wait to assemble the salad until just before serving.

To toast pomegranate seeds, spread them on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, or until fragrant.