Winter Citrus Salad (Print Version)

# Ingredients:

→ Fresh Fruits & Greens

01 - 2 blood oranges, cut into rounds after peeling
02 - 2 cara cara oranges, skinned and cut into circles
03 - 2 navel oranges, skin removed and sliced
04 - 1 grapefruit, outer skin peeled off and sliced
05 - 6 cups spring mix, arugula, or spinach leaves
06 - ½ cup pomegranate seeds
07 - ¼ cup mint leaves, chopped roughly

→ Toppings

08 - ⅓ cup toasted almond slices
09 - ½ cup goat cheese, broken into chunks

→ Lemon Poppy Seed Dressing

10 - ⅓ cup olive oil, extra virgin
11 - ¼ cup freshly squeezed lemon juice
12 - 2 tablespoons honey
13 - 1 tablespoon poppy seeds
14 - ½ teaspoon Dijon mustard
15 - Kosher salt and black pepper according to taste

# Instructions:

01 - Grab a small bowl and mix olive oil, fresh lemon juice, honey, poppy seeds, and Dijon mustard together. Stir until everything's combined well. Add salt and pepper to your liking, and feel free to put in more honey if you want it sweeter.
02 - Take all your citrus fruits (blood oranges, cara cara oranges, regular navel oranges, and grapefruit) and peel them completely, making sure you get rid of all the white stuff. Lay each fruit down and cut into slices about ¼-inch thick.
03 - Get a dry pan and warm it over medium heat. Toss in the almond slices and cook them for 3-5 minutes. Keep stirring so they don't burn. They're done when they smell nutty and look golden. Let them cool off the heat.
04 - Start with a big bowl and put your greens at the bottom. Add your sliced citrus on top, then sprinkle with pomegranate seeds and mint. Pour some dressing over everything and mix gently. Finish by sprinkling the cooled almonds and goat cheese chunks on top. Serve right away with extra dressing on the side.

# Notes:

01 - Watch out - blood oranges can make stains, so put an apron on while you work
02 - You can get a head start: keep citrus and greens in separate containers. The dressing stays good in the fridge for up to 3 days
03 - Switch things up by adding avocado slices, fennel, or swap almonds for pistachios if you'd like

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