Citrus Salad Recipe

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a small skillet over medium heat, melt the butter. Add brown sugar, salt and cinnamon and stir until combined and bubbling lightly, about 30 seconds.

Add pecan halves and toss to coat evenly in the butter-sugar mixture.

Spread pecans in a single layer on the prepared baking sheet. Roast for 8–10 minutes, stirring once halfway, until fragrant and toasted. Watch closely to avoid burning.

Remove from oven and let cool on the sheet; the coating will crisp as they cool. Set aside.

While pecans roast, pour pomegranate juice into a small saucepan and simmer over medium heat until reduced by half (to about 1/2 cup), about 8–12 minutes. This concentrates flavor and reduces wateriness.

Cool the reduced pomegranate concentrate for 5 minutes. In a bowl or jar, whisk together the concentrate, red wine vinegar, Dijon mustard, and maple syrup until smooth.

Slowly whisk in 4 tablespoons olive oil until emulsified. Season with salt and black pepper to taste. If too tart, add a little more maple syrup or a pinch of salt. Set aside at room temperature.

Crumble the soft goat cheese into a small bowl. Add lemon zest, honey, and a pinch (about 1/4 tsp) of the black pepper and gently mash with a fork to create a spreadable, slightly spiced chèvre. Adjust honey or lemon zest to taste; set aside.

In a large salad bowl, combine baby arugula and baby spinach.

Drizzle 2 tablespoons olive oil over the greens, sprinkle the hot smoked paprika, remaining 3/4 tsp black pepper, and 1 tsp sea salt. With clean hands or salad tongs, gently toss the greens just until lightly coated and slightly wilted (30–60 seconds). The warm oil and spices will tenderize the leaves.

Taste a leaf and adjust seasoning if needed. Keep greens in the bowl until ready to assemble.

Remove peel and membrane from the orange and grapefruit: Using a sharp knife, slice off top and bottom, then cut away rind and pith. Working over a bowl to catch juices, segment the fruit by cutting between membranes to release individual segments (supremes). Reserve any juice collected for dressing if desired.

Add citrus segments and pomegranate arils to the bowl with the dressed greens and gently toss to combine.

Drizzle about half of the pomegranate vinaigrette over the salad and toss gently to coat. Add more vinaigrette to taste (reserve extra for guests).

Plating and Finishing

Divide the salad among 4 plates (or a large platter). Dot or spoon the crumbled spiced chèvre over each portion in small mounds or quenelles. Scatter the roasted pecans and fresh mint leaves over the top. Add microgreens if using.

Finish with a light grind of fresh black pepper and a small drizzle of any remaining vinaigrette. Serve immediately.