Dinner

Mixed Citrus & Arugula Salad with Ricotta & Pumpkin Seeds

This salad makes the most of in-season citrus and creates a pretty-hued side. If you can’t find blood oranges, substitute more navel oranges. The salad won’t be quite as colorful, but it will still be tangy- sweet and delicious.

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Servings
8
Prep Time
20 min
Duration
20 min

Ingredients

Preparation

1. Cut a thin slice off stem end and bottom of each fruit. Standing each on 1 cut side, slice downward along edge to remove peel and pith, rotating and cutting to expose flesh. Cut each crosswise into ¼-inch-thick slices.

2. In a small bowl, stir ricotta with one- half of the honey. Scatter arugula on a serving platter. Arrange citrus over top and dollop with ricotta mixture; sprinkle with pomegranate and seeds. Drizzle with remaining honey and oil.

Make Ahead: Prep all ingredients ahead of time and store separately. Assemble just before serving.

Nutrition Information

  • Serving Size 1/8 of recipe
  • Calories 162
  • Carbohydrate Content 21 g
  • Cholesterol Content 16 mg
  • Fat Content 7 g
  • Fiber Content 3 g
  • Protein Content 5 g
  • Saturated Fat Content 3 g
  • Sodium Content 30 mg
  • Sugar Content 16 g
  • Monounsaturated Fat Content 3 g
  • Polyunsaturated Fat Content 1 g