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Home » Recipes » Salads

Citrus Burrata Salad

Published: Dec 6, 2023 by Lexi

1.4K shares
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Arugula, burrata, and a bevy of sliced citrus team up for a delicious, no-fuss salad. We topped it with pomegranate arils and pistachio for a little crunch, then drizzled balsamic on top.

Overhead view of citrus burrata salad.
Jump to:
  • Why We Love This Recipe
  • Ingredients and Notes
  • Step-by-step Instructions
  • Expert Tips and FAQs
  • Related Recipes
  • 📖 Recipe
  • 💬 Reviews

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.

Overhead view of citrus burrata salad.

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!
Overhead view of citrus burrata salad.

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Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

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Overhead view of citrus burrata salad.

Citrus Burrata Salad


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  • Author: Lexi
  • Total Time: 15 minutes
  • Yield: 8 servings
  • Diet: Vegetarian
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Description

Arugula, burrata, and a bevy of sliced citrus team up for a delicious, no-fuss salad. We topped it with pomegranate arils and pistachio for a little crunch, then drizzled balsamic on top.


Ingredients

  • 5 oz (1 small box) arugula, baby kale or spinach
  • 1 grapefruit
  • 2 cara cara or navel oranges
  • 3 small or 2 large blood oranges
  • 3-4 clementines or tangerines
  • 8 oz burrata, torn into smaller pieces
  • ⅓ cup pomegranate arils
  • ¼ cup finely chopped pistachios
  • 2 tbsp finely chopped mint
  • Olive oil
  • Pomegranate molasses or balsamic glaze
  • Salt & pepper


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.

Notes

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!

  • Prep Time: 15 minutes
  • Category: Salads
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 250
  • Sugar: 38.4 g
  • Sodium: 557.8 mg
  • Fat: 3.8 g
  • Carbohydrates: 45.4 g
  • Fiber: 3.3 g
  • Protein: 11.2 g

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

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Comments

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    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Latoya Dawon says

    July 12, 2024 at 8:23 pm

    Can I precut the citrus the day before and keep refrigerated?

    Reply
    • Brent Harrison says

      July 14, 2024 at 11:15 am

      We probably wouldn't if possible. It will give off a lot of moisture and become mushy.

      Reply
Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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