Photo of Citrus salad with pomegranate and pink peppercorns by WW

Citrus salad with pomegranate and pink peppercorns

Points® value
Total Time
20 min
20 min
Plan to add this gorgeous festive salad to your entertaining line-up this holiday season. Here, citrus gets splashed with Prosecco then adorned with garnet-hued pomegranate ariels and light green pistachios. To gild the lily, it’s flecked with freshly crushed pink peppercorns and sprinkled with sugar right before serving. Use a variety of oranges for more pop of color. You can either square off the oranges when peeling them or slice them into more traditional rounds. Look for pomegranate arils in your supermarket’s produce section. Buying them already removed from a whole pomegranate slashes about 10 minutes off of the prep time.



4 large, seedless variety such as Valencia, Cara Cara or blood oranges


3 large, pink variety


5½ Tbsp, (optional)

Pomegranate seeds

6 Tbsp

Shelled pistachio nuts

¼ cup(s), unsalted variety

Turbinado sugar

1 tsp


2 tsp, pink variety


  1. With a sharp knife, cut skin from oranges and grapefruit, removing outer peel and white pith; cut citrus crosswise into 1/4-inch slices (or cut into squares). Divide fruit among 6 shallow serving bowls.
  2. Pour a scant Tbsp Prosecco (if using) over each bowl; evenly divide pomegranate seeds, pistachios, and sugar over top. Crush pink peppercorns with your fingers; sprinkle on top.
  3. Serving size: 1 citrus bowl