Recipes

Winter Fruit Salad

A citrusy, honeyed vinaigrette brings out the brilliant flavor and color of this fruit-and-greens salad. Watercress and mint give it a fresh lift. Arranged on a large white platter, it’s a feast for the eyes and a delicious accompaniment to savory dishes.

Makes 12 servings

Ingredients

  • DRESSING
  • ¼ cup extra-virgin olive oil
  • ¼ cup white balsamic vinegar
  • 1 tbsp refrigerated ginger paste
  • 1 tbsp honey
  • Zest and juice of 1 orange
  • Zest and juice of 1 lime
  • ½ tsp coarse-ground pink peppercorns, plus additional for serving
  • SALAD
  • 1 cup lightly packed watercress
  • ¼ cup lightly packed fresh mint leaves
  • 4 mandarin oranges, peeled and segmented
  • 4 kiwi, peeled and sliced
  • 1 pink grapefruit, peeled and segmented
  • 1 blood orange, peeled and sliced
  • 1 Honeycrisp apple, cored and cut in matchsticks
  • 1 Asian pear, cored and thinly sliced
  • ½ cup pomegranate arils
  • ½ cup blueberries
  • ½ cup blackberries
  • Coarse kosher salt, for serving

Directions

  1. For dressing, in a small bowl, whisk together olive oil, vinegar, ginger paste, honey, orange zest and juice, lime zest and juice, and ½ teaspoon coarse-ground pink peppercorns until well combined.
  2. For salad, in a large bowl, combine watercress and mint. Drizzle with 2 tablespoons dressing; gently toss to coat. Add mandarins, kiwi, grapefruit, blood orange, apple, pear, pomegranate arils, blueberries and blackberries. Toss to combine.
  3. To serve, arrange salad on a large serving platter. Serve with remaining dressing. Season to taste with salt and additional coarse-ground pink peppercorns, if desired.

We want to keep in touch.

Don’t miss out on the latest Life:Beautiful updates, promotions and news.