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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
We independently source all of the products that we feature on cleaneatingmag.com. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.
Ingredients
- 2 small blood oranges
- 2 navel oranges
- 2 Ruby Red or pink grapefruits
- 1 cup plain full-fat ricotta cheese (TRY: BelGioioso Ricotta con Latte)
- 2 tbsp raw honey, divided (TRY: Wholesome Sweeteners Organic Raw Honey)
- 2 cups baby arugula
- 2 tbsp pomegranate seeds
- 2 tbsp unsalted pumpkin seeds, toasted
- 1 tbsp extra-virgin olive oil (TRY: California Olive Ranch Reserve Miller’s Blend Extra Virgin Olive Oil)
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