Pomelo pairs so well with many vegetables, like arugula, fennel, beet, radish & avocado. So I use it like crazy in green salads this time of year. Here are several of my family’s favorites:
Roasted Beet, Pomelo and Avocado Salad
Makes 6 large servings
Roasted beets
- 3 large beet roots (or equivalent smaller beets)
- olive oil
- 1 Tbsp balsamic vinegar
- salt & pepper
Pre-heat oven to 400°F. Trim and scrub beets well. Place in a Dutch oven or other oven safe container with a lid. Drizzle the beets with oil and rub to coat. Roast, covered, for 30-60 minutes. 2-3″ diameter beets will take about 30 minutes, while huge beets can take up to 60. Pierce a beet with a knife to check for tenderness. When they are tender remove from the oven. Cool and cut into cubes or wedges. Toss with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar in a bowl; season with salt and black pepper.
Salad
- 10 ounces mixed salad greens
- 1 pomelo, peel, membranes and seeds removed, segments broken into chunks (if pomelos are out of season, you can substitute 1/4 cup dried cherries)
- 1 large or 2 small avocados, sliced
- 1/4 cup shelled pistachio nuts
- 3 ounces goat cheese, broken into bite-sized chunks
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- salt & pepper
Add roasted beets to above and toss in a salad bowl, or divide each ingredient between 4 plates to arrange in pretty layers.
Pomelo and Fennel Salad
Makes 6 large servings
- 10 ounces mixed salad greens (arugula is particularly nice)
- 1 medium fennel bulb, shaved or thinly sliced
- 1 small beet root, grated
- 1 pomelo, peel, membranes and seeds removed, segments broken into chunks (sliced pear is a fine substitute)
- 1/2 of a small red onion, shaved or thinly sliced
- 3 ounces gorgonzola cheese, crumbled
- a handful of pomegranate seeds, if they are in season (or dried cranberries)
Toss all ingredients and serve with a balsamic vinaigrette, or your favorite dressing.
Pomelo, Avocado and Radish Salad
Makes 6 large servings
- 10 ounces mixed salad greens
- 1 bunch radishes, thinly sliced
- 1 pomelo, peel, membranes and seeds removed, segments broken into chunks (or use a grapefruit)
- 1 large or 2 small avocados, sliced
- 3 ounces gorgonzola or goat cheese, crumbled
Toss all ingredients and serve with a balsamic vinaigrette, or your favorite dressing.
My Favorite Balsamic Vinaigrette
Makes almost 1 1/2 cups
- 2 or 3 cloves garlic, peeled and lightly crushed
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp paprika
- juice of 1 lemon
- 1/2 cup balsamic vinegar
- 3/4 cup olive oil
Put all ingredients in a bottle or jar and shake well before using. (I saved a red wine vinegar bottle that had a little plastic cap with a slit in it for slower pouring, which makes an excellent salad dressing bottle. I just use a little funnel to get everything in, cutting up the larger garlic cloves to fit).