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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 1x
  • Diet: Vegetarian


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.


Units Scale
  • 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
  • 1/3 cup pomegranate arils
  • 1/4 cup finely chopped pistachios
  • 2 tbsp finely chopped mint
  • Olive oil
  • Pomegranate molasses or balsamic glaze
  • Salt & pepper


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.


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


  • 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