Citrus Salad with Spiced Honey

Vegetarian
Gluten Free
Dairy Free
Health score
10%
Citrus Salad with Spiced Honey
65 min.
8
153kcal

Suggestions


Elevate your dining experience with this vibrant and refreshing Citrus Salad with Spiced Honey. Perfectly designed as a side dish, antipasti, or a light starter, this salad is a celebration of colors and flavors that will impress both your family and guests. With its vegetarian, gluten-free, and dairy-free attributes, it's an inclusive dish that accommodates various dietary preferences.

This delightful salad features a medley of luscious citrus fruits, including ruby red grapefruit, sun-kissed oranges, and zesty mandarin oranges, all carefully sliced to reveal their juicy interiors. Each bite bursts with a refreshing tang, harmoniously complemented by a drizzle of spiced honey that adds a touch of warmth and sweetness. The honey is infused with bay leaves, black peppercorns, and a stick of cinnamon, creating a multidimensional flavor profile that tantalizes the taste buds.

For an added layer of sophistication, the salad is finished with a drizzle of extra virgin olive oil, a sprinkle of sea salt, and fresh mint leaves, making it not just a treat for the palate but also a feast for the eyes. Whether served at a casual gathering or a formal dinner party, this Citrus Salad with Spiced Honey is sure to be a crowd-pleaser. Prepare it ahead of time for convenience, and delight in the compliments that follow as your guests savor every bite!

Ingredients

  •  bay leaves 
  • teaspoon peppercorns black
  • stick cinnamon (3-inch)
  • leaves olive oil extra virgin fresh
  •  ruby grapefruit red
  • 0.5 cup honey 
  •  lime 
  •  mandarin orange segents 
  • medium size cranberry-orange relish 
  • 4.4 oz pomegranate seeds fresh
  • 0.3 teaspoon pepper dried red crushed

Equipment

  • sieve

Directions

  1. Bring first 6 ingredients and 1/2 cup water to a boil over medium-high heat. Boil, stirring often, 1 minute.
  2. Remove from heat, and let stand 30 minutes.
  3. Meanwhile, peel oranges, next 3 ingredients, and, if desired, kumquats.
  4. Cut away bitter white pith.
  5. Cut each fruit into thin rounds. Arrange on a serving platter, and sprinkle with pomegranate seeds.
  6. Pour honey mixture through a fine wire-mesh strainer, discarding solids.
  7. Drizzle fruit with desired amount of spiced honey; reserve remaining for another use (such as flavoring iced tea). Top with a drizzle of olive oil, a handful of mint leaves, and sea salt.
  8. *Pink or red peppercorns may be substituted.
  9. Note: Salad may be made up to a day ahead. Prepare as directed; cover and chill up to 24 hours.

Nutrition Facts

Calories153kcal
Protein4.04%
Fat3.27%
Carbs92.69%

Properties

Glycemic Index
37.22
Glycemic Load
16.08
Inflammation Score
-8
Nutrition Score
8.5634782780772%

Flavonoids

Catechin
0.06mg
Epigallocatechin
0.02mg
Epicatechin
0.01mg
Hesperetin
23.42mg
Naringenin
31.48mg
Luteolin
0.46mg
Kaempferol
0.07mg
Myricetin
0.08mg
Quercetin
0.49mg
Gallocatechin
0.03mg

Nutrients percent of daily need

Calories:152.57kcal
7.63%
Fat:0.62g
0.96%
Saturated Fat:0.08g
0.52%
Carbohydrates:39.64g
13.21%
Net Carbohydrates:35.36g
12.86%
Sugar:32.16g
35.73%
Cholesterol:0mg
0%
Sodium:3.49mg
0.15%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.73g
3.46%
Vitamin C:60.73mg
73.61%
Vitamin A:1074.49IU
21.49%
Fiber:4.29g
17.15%
Manganese:0.22mg
11.21%
Folate:35.86µg
8.97%
Potassium:302.1mg
8.63%
Vitamin B1:0.1mg
6.98%
Calcium:60.88mg
6.09%
Vitamin B6:0.12mg
5.78%
Copper:0.11mg
5.41%
Magnesium:19.02mg
4.75%
Vitamin B5:0.47mg
4.75%
Vitamin B2:0.07mg
4.24%
Vitamin K:3.84µg
3.65%
Phosphorus:35.37mg
3.54%
Vitamin E:0.42mg
2.82%
Iron:0.49mg
2.73%
Vitamin B3:0.51mg
2.56%
Zinc:0.24mg
1.59%
Selenium:0.71µg
1.01%