Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with a bit of salt to taste.
Whisk together olive oil, pomegranate juice, vinegar, honey, and lemon juice until well combined; taste, adjust seasoning as needed and drizzle over salad.
Garnish salad with pomegranate seeds and fresh mint.
Notes
SUBSITUTIONS
Citrus: Use a combination of colors and flavors. Clementines, Mineola oranges, Cara Cara oranges, tangelos, grapefruit and blood oranges are great choices.
Pomegranate Arils: These add fresh flavor and crunch to the salad. You can omit, if desired, or substitute with sliced almonds for another type of nut.
Olive Oil: You can substitute with avocado oil.
Red Wine Vinegar: You can substitute with apple cider vinegar or balsamic vinegar. These might alter the flavor slightly.
Honey: This slightly sweetens the dressing, but you can omit if desired.
STORAGE
Store any leftover salad in the refrigerator for up to 2 days.