This Winter Citrus Salad is the perfect jewel-studded dinner accompaniment. Peppery greens, buttery pine nuts, and tangy citrus yield a perfectly balanced salad that is crisp, refreshing, and oh-so-satisfying.
1. Cut roasted beets into wedges. Peel and segment citrus fruits. Put in a medium bowl and set aside.
2. For the dressing, whisk together all the ingredients and leave to one side for at least 10 minutes for all the flavors to come together.
3. Beginning with a base of arugula, layer the vegetables and fruits on a serving platter with vinaigrette and mint added between each layer. Season to taste with sea salt and freshly cracked black pepper.
4. Sprinkle with pomegranate seeds, crumbled goat cheese, and toasted pine nuts to serve.
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|Serving Size: 1 Serving (299g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 272 (66%)|
|Amt Per Serving||% DV|
|Total Fat 30.2g||40 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 22.4mg||7 %|
|Sodium 413mg||14 %|
|Potassium 583.7mg||15 %|
|Total Carbohydrate 29.7g||9 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 24.5g|
|Protein 9.3g||13 %|
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Calories per serving: 411
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