After weeks of heavy holiday comfort food, my body is usually craving something bright, crips and fresh. This Winter Green & Citrus salad is the perfect "New Year" transition. It trades the richness of December for the vibrant energy of peak citrus season. Since we're right in the middle sniffle season, it's also a delicious way to flood your system with Vitamin C and antioxidants when you need them the most. It's light, zesty and exactly what "starting fresh" tastes like. 

INGREDIENTS

2 blood oranges

2 cara cara oranges

2 navel oranges

1 grapefruit

1/3 cup slice almonds

6 cups spring mix, or baby arugula or spinach

1/2 cup pomegranate arils

1/4 cup fresh mint leaves, roughly chopped

1/2 cup goat cheese, crumbled

DRESSING

1/3 cup extra virgin olive oil

1/4 cup fresh lemon juice

2 tbsp honey, adjust to taste

1 tbsp poppy seeds

1/2 tsp Dijon mustard

Kosher salt and black pepper, to taste

DIRECTIONS

1. Make the dressing. In a small mixing bowl, combine the olive oil, lemon juice, honey and poppy seeds, and Dijon mustard. Whisk the mixture until the dressing is well blended. Season with salt and pepper to taste, and adjust the sweetness by adding more honey if needed. 

2. Make the salad. Begin by peeling the oranges and grapefruit. Ensure all the white pith is removed. 

3. Place the citrus on their sides and slice into 1/4 inch slices. Set aside. 

4. Heat a dry skillet on the stovetop over medium heat and add the sliced almonds. Stir frequently for about 3 to 5 minutes, until they are golden and fragrant. Remove them from the heat and allow them to cool. 

5. Place the spring mix in a large salad bowl. Arrange the citrus segments over the greens and scatter the pomegranate seeds and chopped mint leaves on top. Lightly drizzle some of the dressing over the salad and toss to combine. 

6. Sprinkle the cooled, toasted almonds and crumbled goat cheese over the top of the salad. Serve the salad immediately with the remaining dressing on the side, allowing guests to add more as they prefer.