Here we are, already in week two of November and halfway through the autumn season. Usually by this time I’ve swapped my light refreshing salads for cozy fall comfort foods – but with Chicago spoiling us this year with sunny, sixty and seventy degree days, big beautiful salads are still on heavy rotation in my house.

Like this one that I made last week.

Autumn Citrus Salad

I was working from home – with all of my windows open – craving something refreshing, yet hearty, so I paired juicy pomelo and orange slices with earthy golden beets, peppery arugula and slightly bitter radicchio – making the perfect summery/autumn-y salad.

Autumn Citrus Salad

I added radish slices, for a little extra crunch, scattered pomegranate seeds and salty pistachios on top, and then finished it off with my tangy shallot vinaigrette.

It was delicious!

And, with Thanksgiving right around the corner, this salad would be a great addition to your holiday table!

Holiday Table with Autumn Citrus Salad

Autumn Citrus Salad w/ Shallot Vinaigrette

Ingredients

For the salad:

  • 5 oz. of arugula
  • 1 head of radicchio, torn into bite-size pieces
  • 2 small golden beets, peeled and shaved thin
  • 1 pomelo (or grapefruit), peeled and thinly sliced
  • 1 orange (or blood orange), peeled and thinly sliced
  • 5 radishes, thinly sliced
  • ¼ cup of pomegranate seeds
  • ¼ cup of pistachios, chopped

For the dressing:

  • 1 shallot, thinly sliced
  • 2 tbsp sherry vinegar
  • ¼ cup extra virgin olive oil
  • sea salt and ground black pepper, to taste

directions:

  1. Prep all of your ingredients.
  2. Combine shallot and vinegar in a bowl and let sit for about 5 minutes.
  3. Whisk in the olive oil, salt and pepper.
  4. On a large platter, layer the arugula, radicchio, beets and citrus.
  5. Top with radish slices, pomegranate seeds and pistachios.
  6. Then drizzle the shallot vinaigrette over top.

Once you’ve had a few forkfuls, I’d love to know what you think. Let me know in the comments below! 🙂

xo,

Vicki