Citrus and Berry Fruit Salad

Winter fruit salad with lemon-honey vinaigrette pour

5 from 2 votes

Citrus and Berry Fruit Salad

A stunning Winter Fruit Salad that will be a shinning star on your dinner table! All the fruits you love are included in this fruit salad and dressed with a tangy, lemon-honey vinaigrette.

Prep Time15

Total Time15

Course: Salads

Cuisine: American

Keyword: citrus and berry fruit salad, fruit salad for brunch, Winter Fruit Salad

Servings: -6 Servings

Author: Pat Nyswonger

Ingredients

8 ounces strawberries
1 large pear firm
1 medium apple
½ lemon
2 Satsuma or tangerines
8 ounces blueberries
½ cup pomegranate seeds also called pips or arils
½ cup mint leaves
½ cup pecans roasted
sprigs Mint for garnish

For the Vinaigrette:

3 tablespoons lemon juice about ½ lemon
1 tablespoon Dijon mustard
1 tablespoons honey
⅓ cup olive oil
¼ teaspoon salt
1 Pinch black pepper freshly ground

Instructions

Prepare the Fruit:

Place each component on individual plates until ready to assemble.
Wash and slice the strawberries.
Cut the pear in half and remove the core. Slice each half into 4 wedges, then cut each wedge into bite-size pieces and place in a small bowl. Drizzle with part of the lemon and toss to combine.
Cut the apple in half and remove the core. Slice each half into 4 wedges, then cut each wedge into bite-size pieces and place in a small bowl. Drizzle with the rest of the lemon and toss to combine.
Peel the Satsumas removing as much of the white membrane as possible and break into segments.
Rinse the blueberries, drain on a paper towel-lined plate.
Cut the pomegranate open and remove the arils.

Assemble the salad:

In a large salad bowl add each fruit component either in sections or layers with a sprinkle of mint leaves. Distribute the pecans over the top and add sprigs of mint as a garnish.

For the Vinaigrette:

Combine all the ingredients in a small jelly jar and shake vigorously to combine.
Drizzle the vinaigrette over the top of the salad or on individual servings.

Notes

This salad can be assembled in fruit sections as pictured or in layers or tossed.
A little lemon juice will prevent the pear and apple chunks from discoloring.
For a fast short-cut use store-bought packaged pomegranate arils.
Substitute the pecans with your favorite roasted nuts.
This fruit salad can be prepared without adding the vinaigrette and reserved for up to an hour before serving. Cover with plastic wrap and refrigerate. Add the vinaigrette when serving.
A drizzle of lemon juice will prevent the pear and apple chunks from discoloring.

Nutrition