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Winter citrus salad on a white plate with spicy chickpeas and pomegranate seeds.
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5 from 1 vote

Winter Citrus Salad

Seasonal tangy citrus paired with a toasted spicy chickpea makes this winter salad a delicious meal. This Winter Citrus Salad with Spicy Chickpeas is simple to prepare and bursting with flavor.
Prep Time25 minutes
Total Time25 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 309kcal
Author: Aimee Mars

Equipment

  • Measuring Cups and Spoons
  • Mixing Bowl

Ingredients

SALAD

  • 6 cups Arugula
  • 1 large Grapefruit peeled and sliced thin
  • 2 Navel Oranges peeled and sliced thin
  • 4 tablespoons Pomegranate Seeds
  • 1 medium Shallot sliced

SPICY CHICKPEAS

  • 1 cup Chickpeas drained and rinsed
  • 1 teaspoon Olive Oil
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Chili Powder
  • 1/8 teaspoon Cayenne Pepper

CITRUS VINAIGRETTE

  • 1/4 cup Olive Oil
  • 1/4 cup Orange Juice
  • 2 teaspoons Dijon Mustard
  • 2 teaspoons Honey

Instructions

Spicy Chickpeas

  • Preheat the oven to 400 degrees ℉. Toss the chickpeas with 1 teaspoon of olive oil, cumin, chili powder, and cayenne pepper. Place on a rimmed baking sheet and cook for 30 to 40 minutes or until crisp. Let cool.

Citrus Vinaigrette

  • Whisk all the ingredients under citrus vinaigrette together in a small bowl and set aside.

Salad

  • Layer the arugula, grapefruit slices, orange slices, and shallots on a large serving tray or dish. Spread pomegranate seeds on top. Sprinkle the spicy chickpeas over the salad and top with the citrus vinaigrette.

Nutrition

Serving: 1cup | Calories: 309kcal | Carbohydrates: 39g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Sodium: 44mg | Potassium: 546mg | Fiber: 7g | Sugar: 21g | Vitamin A: 1933IU | Vitamin C: 82mg | Calcium: 116mg | Iron: 2mg