Recipe courtesy of Kelsey Nixon
Charred Citrus Salad with Pistachios and Goat Cheese over Arugula
Total:
20 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
20 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 ruby red grapefruit
  • 3 oranges 
  • 1 teaspoon sugar 
  • 5 ounces baby arugula 
  • Extra-virgin olive oil, for drizzling 
  • 1 avocado, diced 
  • 1/2 teaspoon sea salt flakes 
  • 1/4 cup crumbled goat cheese 
  • 1/4 cup pomegranate seeds 
  • 3 tablespoons roasted pistachios, chopped

Directions

Position an oven rack in the top of the oven and preheat the broiler. Line a baking sheet with foil.

Peel, remove the white pith and slice the grapefruit and oranges into rounds. Transfer to the prepared baking sheet. Sprinkle each round with a little sugar. Broil the citrus, watching closely, until the edges are beginning to brown, 2 to 3 minutes.

While the fruit cools, assemble the salad on a platter. Evenly scatter the arugula over the platter. Drizzle lightly with olive oil, top evenly with the citrus slices, diced avocado, sea salt, goat cheese, pomegranate seeds and pistachios.

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