Honey-Drizzled Citrus Salad with Pistachio-Poppy Seed Granola

It's easy to throw together—and looks beautiful.

By Taylor MurrayPublished: Oct 29, 2019

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honeydrizzled citrus salad with pistachio poppy seed granola

Brian Woodcock

Yields:

Total Time:

1 hr 30 mins

We can't imagine a more refreshing meal to start your Christmas morning with than this Honey-Drizzled Citrus Salad. Topped with a crunchy Pistachio-Poppy Seed Granola and accented with coconut flakes and maple syrup, it's a surefire winner for any wintertime get-together.

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Ingredients

For the Salad:

2 tsp. lime zest, plus 3 tablespoons juice
1 Tbsp. pure honey
8 clementines
1 red grapefruit
1 pink grapefruit
1 Cara Cara or navel orange
1/2 cup pomegranate seeds
Yogurt, for serving

For the Granola:

1/2 cup olive oil
3/4 cup pure maple syrup
2 Tbsp. turbinado sugar
1 tsp. kosher salt
3 cups old-fashioned rolled oats
1 1/2 cups shelled pistachios
1 cup unsweetened coconut flakes
2 Tbsp. poppy seeds

Directions

1. Step 1Make the Granola: Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper. Combine oil, maple syrup, sugar, and salt in a bowl. Stir in oats, pistachios, coconut, and poppy seeds. Spread onto prepared baking sheet. Bake, stirring every 15 minutes, until light golden brown and dry, 40 to 50 minutes. Cool completely. (Yields 7 cups.)
2. Step 2Make the Salad: Whisk together lime juice and honey in a bowl. Cut away peel and white pith of clementines, grapefruit, and orange. Slice fruit into 1/4-inch-thick rounds; arrange on a platter. Top with lime dressing, lime zest, and pomegranate seeds. Serve with Pistachio–Poppy Seed Granola and yogurt alongside.