Honey-Drizzled Citrus Salad with Pistachio-Poppy Seed Granola

Make the Granola: Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper. Combine oil, maple syrup, sugar, and salt in a bowl. Stir in oats, pistachios, coconut, and poppy seeds. Spread onto prepared baking sheet. Bake, stirring every 15 minutes, until light golden brown and dry, 40 to 50 minutes. Cool completely. (Yields 7 cups.) Make the Salad: Whisk together lime juice and honey in a bowl. Cut away peel and white pith of clementines, grapefruit, and orange. Slice fruit into 1/4-inch-thick rounds; arrange on a platter. Top with lime dressing, lime zest, and pomegranate seeds. Serve with Pistachio–Poppy Seed Granola and yogurt alongside.