You don't have to give up enjoying fresh fruit during the winter season. Just select a colorful variety of fresh winter fruit, mix it all together with just a bit of crunchy celery, add a bright poppy seed dressing, and start smiling.

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Recipe Summary

prep:
25 mins
cook:
15 mins
additional:
30 mins
total:
1 hr 10 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Fruit Salad:
Dressing:

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Rinse under cold water and drain well.

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  • Meanwhile, combine mandarin orange sections, kiwi, apple, pear, dried cranberries, pomegranate arils, and celery in a large bowl.

  • Add pasta to the fruit salad, mixing until well combined.

  • Whisk lime juice, honey, olive oil, and poppy seeds together in a small bowl. Pour over pasta salad and stir until combined. Place in the refrigerator until flavors have blended, about 30 minutes.

Cook's Note:

Other types of small pasta may be substituted for the mini farfalle.

Nutrition Facts

160 calories; protein 2g; carbohydrates 33.3g; fat 3.5g; sodium 5.6mg. Full Nutrition
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