Pom-Pom Citrus Salad

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  • 2 to 3 oranges or tangelos, juiced
  • Bunch of Basil
  • 1 tablespoon dijion mustard
  • 3-5 tablespoon olive oil
  • Salt and pepper to taste


  • 4 large handfuls of Spring Mix (green leaf lettuce, romaine, or red leaf lettuce)
  • 1 large pomegranate
  • 1-2 oranges or tangelos, supremed (sectioned)
  • 2 radish, thinly sliced
  • ¼ cup pecans, roasted



  1. In a blender or food processor, blend juice with basil, and mustard. Drizzle in olive oil. Season with salt and pepper as necessary.
  2. This dressing is meant to be thin and will lightly coat salad


  1. Wash and chop the greens, place in a salad bowl, and set aside.
  2. Peel and open the pomegranate. Remove the seeds and put them in a separate bowl. Add a handful of the pomegranate seeds and ½ of the orange sections to the bed of greens.
  3. Pour dressing over the greens and mix with your hands.
  4. Sprinkle the rest of the pomegranate seeds, the orange supremes, sliced radish and the toasted pecans on top of the salad.


Tip: Peeling pomegranates underwater (a full sink or big bowl will work) allows the seeds to sink and the pulp to float – and creates less of a mess, which makes everyone happier.

Courses Dinner