Description
Arugula, burrata, and a bevy of sliced citrus team up for a delicious, no-fuss salad. We topped it with pomegranate arils and pistachio for a little crunch, then drizzled balsamic on top.
Ingredients
5 oz (1 small box) arugula, baby kale or spinach
1 grapefruit
2 cara cara or navel oranges
3 small or 2 large blood oranges
3-4 clementines or tangerines
8 oz burrata, torn into smaller pieces
⅓ cup pomegranate arils
¼ cup finely chopped pistachios
2 tbsp finely chopped mint
Olive oil
Pomegranate molasses or balsamic glaze
Salt & pepper
Instructions
1: Preparing the citrus: Slice off both ends. Place flat side down on a cutting board and use a knife to cut off the peel and pith. Once all of the pith is removed, slice into thin rounds.
2: Assemble the salad on a large platter with the arugula, citrus slices, burrata (make sure to spread it out so each section has some), pomegranate, pistachios and mint.
3: Drizzle generously with olive oil, pomegranate molasses or balsamic glaze, and season with salt and pepper to taste.