Citrus Burrata Salad

Why We Love This Recipe

• Easy recipe: There's no complicated dressing to whip up, just slice the citrus, tear up the burrata, and season.
• Super seasonal: This salad is a holiday superstar because it uses winter citrus and looks amazingly festive.
• Incredibly refreshing: This salad is citrus-forward without being too acidic, and every bite is packed with a refreshing blend of tart, sweet, and tangy.

Ingredients and Notes

• Greens: Feel free to use arugula, kale or spinach.
• Citrus: We used grapefruit, navel oranges, blood oranges, and clementines, but you can use whatever citrus you like!
• Burrata: We love the rich taste of burrata, but you could also use mozzarella balls or another cheese of your choice.
• Pistachios: We used pistachios, but feel free to use whatever nut you want.
• Mint: You could also use basil.
• Olive oil: Use a high quality extra virgin olive oil.
• Pomegranate molasses: You can also use balsamic glaze.

Step-by-step Instructions

STEP 1: Preparing the citrus: Slice off both ends. Place flat side down on a cutting board and use a knife to cut off the peel and pith. Once all of the pith is removed, slice into thin rounds.

STEP 2: Assemble the salad on a large platter with the arugula, citrus slices, burrata (make sure to spread it out so each section has some), pomegranate, pistachios and mint.

STEP 3: Drizzle generously with olive oil, pomegranate molasses or balsamic glaze, and season with salt and pepper to taste.

Expert Tips and FAQs

• Be sure to slice off the pith of all your fruits. It's okay to leave the white outer fuzz on the clementines, though.
• The salt in this recipe is important because it draws the liquid out of the citrus and basically creates a dressing for the salad. If you can, wait 15 minutes before eating for the best result!

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