Winter Fruit Salad

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A delicious Winter Fruit Salad with in-season fruits such as clementines, pomegranate arils, apples, kiwis, and pear is tossed in a simple lemon-poppy seed dressing.

Course Salad, Side Dish, Vegetarian

Cuisine American

Keyword winter fruit salad

Prep Time 25 minutes

Chilling Time 15 minutes

Total Time 40 minutes

Servings -6 servings

Calories 258kcal

Author Chelsea

Cost $8.92

Ingredients

2 cups (280g) clementine oranges we like Cuties or Halos (~3-4)
1 large Bartlett pear diced
2 small apples Fuji or Honeycrisp, thinly sliced
5 kiwis peeled, sliced, and halved
3/4 cup (120g) pomegranate arils (See Noe 1)
1 tablespoon honey
2 and 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon lemon zest
1 teaspoon poppy seeds
Fresh chopped mint optional

Instructions

FRUITS: In a large bowl or salad platter, toss together the peeled and segmented clementines, the diced Bartlett pear, the thinly sliced apples (peel if desired, but we love the peel on), and the peeled, halved, and thinly sliced kiwis.
DRESSING: In a Mason jar, add the honey, lemon juice, lemon zest, and poppy seeds. Shake to combine. Pour over the salad and toss gently to combine. Cover and refrigerate for 15-30 minutes.
ENJOY: Remove and top with the pomegranate arils and optional fresh (chopped) mint. Serve immediately. Salad is best enjoyed within 1-3 hours of making it; leftovers don't store very well.
LEFTOVERS: Any leftovers are delicious blended up in a smoothie the next morning.

Notes

Note 1: Cut and deseed a pomegranate or use already seeded pomegranate arils! These arils are typically sold in small plastic cups in the refrigerated produce section or freshly cut fruit section of most grocery stores. They can sometimes be tricky to find and are usually only sold in the US from October to February.

Nutrition