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Look, I get it. The word “salad” doesn’t always inspire excitement. But this? This is not your sad desk salad or some limp pile of iceberg lettuce drowning in ranch. This Citrus & Burrata Salad is a whole experience—sweet, tangy, creamy, crunchy, juicy, and just a little bit spicy. It’s bright, it’s bold, and it makes you forget for a second that you’re eating something vaguely healthy. It goes equally well with something rich or for a light Mediterranean-inspired al fresco dinner.

Citrus salads have deep roots in Mediterranean and Middle Eastern cuisine, where fresh fruit, salty accents, and bold dressings come together effortlessly. But let’s be honest: adding burrata takes it to a whole new level. The contrast of luscious cheese against the crisp, vibrant citrus? Absolute magic.

Each bite is a riot of flavors—sweet, tangy, creamy, peppery, with just a whisper of heat from the Aleppo chili flakes. The crunch of pistachios and pomegranate arils adds a layer of texture that keeps things interesting, while the fresh herbs bring a burst of brightness that ties it all together. Searing the grapefruit for the dressing tames its bitterness and deepens its natural sweetness, creating a smoky, citrusy vinaigrette that’s unlike anything you’ve had before. Trust me, this is the kind of salad that makes people rethink their stance on salads altogether.

The History of Citrus Salads: More Than Just an Instagram Trend

Citrus salads have been around forever, especially in Mediterranean and Middle Eastern cuisine, where the combination of juicy citrus, salty olives, and fresh herbs is a staple. Think of Moroccan orange salads with cinnamon and olives or Italian fennel and citrus salads that let seasonal produce shine. The addition of burrata? That’s a modern upgrade—because who doesn’t want creamy, luxurious cheese oozing into every bite?

What’s Traditionally in a Citrus Salad?

A classic citrus salad is all about balance: vibrant citrus, some kind of crunchy element (like fennel or nuts), fresh herbs, and something salty to keep it from veering into fruit-salad territory. This version kicks it up with caramelized grapefruit dressing, pistachios, pomegranate arils, and the creamy dream that is burrata.

Why You Need This Salad in Your Life

This is what happens when all the right flavors and textures show up at the same party. You’ve got:

Sweet and juicy citrus—because winter fruit deserves its moment.
Crisp fennel and arugula—peppery, slightly bitter, and fresh.
Briny Castelvetrano olives—optional, but highly recommended for that little savory punch.
Crunchy pistachios and tart pomegranate arils—because texture matters.
Creamy burrata—because burrata makes everything better.
Caramelized grapefruit dressing—smoky, slightly bitter, and absolutely next-level.

Equipment Needed

Let’s Talk Technique: The Key Steps

1. Caramelizing the Grapefruit

This is the step that makes all the difference. Sprinkling sugar on a grapefruit and searing it until it’s golden and slightly smoky brings out its natural sweetness and tames the bitterness. It also makes your kitchen smell amazing, so there’s that.

2. Slicing the Citrus Properly

You could just peel and slice your oranges like a normal person, but if you want a cleaner, restaurant-style presentation, use a paring knife to remove the peel and pith, then slice the citrus into rounds. This prevents bitter pith from sneaking into your bites.

3. Keeping the Fennel Crisp

If you’re not already soaking your thinly sliced fennel in ice water, start now. It keeps it crisp and takes the edge off its anise flavor. No one wants limp fennel.

4. Assembling Like a Pro

Layering matters! Start with the arugula as a base, then scatter the citrus and fennel so every bite has a mix of flavors. Tear the burrata over the top so its creamy insides spill onto the fruit. Drizzle with the caramelized grapefruit dressing, sprinkle on the pistachios, pomegranate arils, and herbs, and finish with a dusting of Aleppo chili flakes and flaky sea salt. Extra pomegranate molasses? Yes, please.

Tips & Tricks for Salad Success

Room temp burrata is key. Cold burrata doesn’t spread as luxuriously, and that would be a tragedy.
Balance your dressing. Taste it and adjust as needed—more honey for sweetness, more vinegar for acidity, or more olive oil to mellow it out. It should lean on the sweet side with just a touch of acidity and bitterness.
Use the freshest citrus you can find. Different varieties add complexity, so mix it up with blood oranges, Cara Cara oranges, and tangerines.
Make it ahead—kind of. The dressing and citrus can be prepped in advance, but wait to assemble until right before serving.

If you’ve ever been let down by a salad, this one will redeem the entire category for you. It’s fresh, flavorful, and just indulgent enough to feel fancy without trying too hard. Serve it as a starter, a side, or honestly, just eat the whole thing yourself. No judgment.

Happy cooking!

Citrus & Burrata Salad with Charred Grapefruit Dressing

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Author: Amanda
Yield: 4 to 6 servings 1x

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Description

If you think salads are boring, this one will change your mind. Bursting with juicy citrus, creamy burrata, and a smoky-sweet caramelized grapefruit dressing, this dish is anything but predictable. It’s a vibrant mix of flavors and textures—peppery arugula, crisp fennel, crunchy pistachios, and tart pomegranate arils, all tied together with a sweet-and-tangy dressing.

The real game-changer here? Caramelizing the grapefruit. Searing the cut side with a little sugar intensifies its sweetness and tames the bitterness, adding a depth of flavor you didn’t know grapefruit had. It also makes your kitchen smell like you know what you’re doing, which is always a plus.

A few things to keep in mind:

Use a mix of citrus for the best flavor—blood oranges, Cara Cara, tangerines, and mandarins each bring something different to the party.
Let your burrata sit at room temp for 30 minutes before serving.
Soak your fennel in ice water if you want it extra crisp and slightly mellowed in flavor.
Taste and tweak the dressing! A little more honey if it’s too tart, a little more vinegar if it’s too sweet—make it work for your taste buds.

This salad is peak winter produce at its best—bright, refreshing, and just indulgent enough to make you forget you’re eating a salad. It’s fancy enough for company but easy enough for a weeknight. You’ll want to make this one again and again.

Ingredients

Scale

CARAMELIZED GRAPEFRUIT DRESSING:

1/2 large grapefruit
1 to 1-1/2 teaspoons granulated sugar
1 teaspoon apple cider, champagne, or white wine vinegar
5 tablespoons extra-virgin olive oil
2–3 tablespoons honey
Kosher salt and freshly ground black pepper, to taste

SALAD:

4–5 pounds mixed citrus, such as blood oranges, Cara Cara oranges, tangerines, mandarins, etc.
1 small fennel bulb, cored, fronds reserved
5 ounces arugula
2 ounces Castelvetrano olives, pitted, crushed, and torn, optional
1/3 cup pistachios, chopped
1/3 cup pomegranate arils
2 tablespoons each fresh mint and basil, cut into chiffonade
Reserved fennel fronds, coarsely chopped
1–2 balls burrata, at room temperature
Pomegranate molasses, for drizzling, optional
Aleppo/silk chili flakes and flaky sea salt, for sprinkling

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Instructions

To make the dressing: Preheat a small stainless-steel skillet over medium heat. Sprinkle the cut side of the grapefruit half with 1 to 1-1/2 teaspoons granulated sugar. Add a small drizzle of olive oil and place the grapefruit cut side down in the skillet. Sear until the grapefruit is warm and the cut side is caramelized, about 3–5 minutes. Set aside to cool slightly.
In a small mixing bowl, mix 1/4 cup of the grapefruit juice, 1 teaspoon vinegar, 5 tablespoons extra-virgin olive oil, and 2 tablespoons honey. Taste the dressing; it should be sweet and slightly tart. Adjust with more vinegar, olive oil, or honey as needed. Season to taste to kosher salt and freshly ground black pepper.
For the salad: Cut the top and bottom off 4–5 pounds of mixed citrus; peel using a paring knife or spoon, removing any strings and as much of the pith as possible. Slice into 1/2-inch-thick rounds or use a paring knife to segment, if desired.
Using a mandoline or sharp knife, very thinly slice 1 small cored fennel bulb (or half of a large one); set aside in a bowl with ice water until ready to use. Drain and dry before using in the salad.
To assemble: Layer 5 ounces arugula, the sliced citrus and fennel, 2 ounces Castelvetrano olives, 1/3 cup chopped pistachios, 1/3 cup pomegranate arils, 2 tablespoons each fresh mint and basil, and the reserved fennel fronds. Place 1–2 burrata balls on top of salad, using a knife to open. Season with flaky sea salt. Drizzle lightly with the Caramelized Grapefruit Dressing and pomegranate molasses. Sprinkle Aleppo chili flakes and flaky sea salt over top. Serve with any remaining dressing.