Apple Cranberry Crisp is one of those perfect fall desserts. To me, it tastes like Thanksgiving dinner. But, I like to make it all year round. I love how easy this dessert is to throw together and then enjoy later on in the week. Cranberry Apple Crisp may not have the fanciest or most memorable name, but it is a delicious dessert with a seasonal twist.
Mixed Green Salad with Citrus Dressing
Salad greens should be crisp, with firm outer leaves. They should also smell sweet, not bitter, for the freshest dish.
- 2 tablespoons fresh orange juice
- 1 tablespoon honey
- 1 tablespoon minced shallot
- 2 teaspoons white-wine vinegar
- Coarse salt and ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 bunch (8 ounces) arugula, stemmed (7 to 8 cups)
- 4 ounces frisee, torn in bite-sized pieces (4 cups)
- 1 small head radicchio (4 ounces), torn in bite-size pieces (4 cups)
- Step 1For the dressing: in a blender, combine juice, honey, shallot, and vinegar. Season with salt and pepper. Blend until smooth. With motor running, add oil in a steady stream until emulsified.
- Step 2In a large bowl, toss arugula, frisee, and radicchio with dressing; season with more salt and pepper. Serve immediately.
Winter Salad with Citrus Vinaigrette
After the gluttony of the holiday season, a big, leafy salad is perhaps the most wonderful thing in the world. And this one is no exception, with bright fruity flavors and a tangy citrus vinaigrette to top it all off.
Unlike a summer salad, which has a bounty of fresh fruit and vegetables to choose from, this winter salad makes the most of the fresh fruits in season during this time of year, which are surprisingly more plentiful than you might think. Persimmons, with their smooth sweet flesh, are one of my absolute favorite additions to any salad. Look for Fuyu persimmons, the ones that look like orange tomatoes, which are better for eating raw, especially when they are slightly under-ripe and still have a bit of crunch. Peeling them is optional, although I find the skin a bit tough and so will usually take the extra step to do so.
The dressing is a triple-threat of citrus, made with fresh orange juice, orange zest, and a lovely orange champagne vinegar (but you can use regular champagne vinegar as well) whisked with a bit of honey, extra virgin olive oil, and mustard to bring it all together. Might I suggest making a double batch and saving the rest in the fridge for later (it’ll keep in a jar or airtight container for up to a week). You may never buy bottled salad dressing again!
Sprinkled with ruby-like pomegranate arils, studded with segments of juicy citrus, and rounded out with crumbled fresh goat cheese and candied pecans for added sweetness and crunch, this salad is a veritable winter fruit wonderland.
Citrus Salad Dressing
This zingy citrus salad dressing takes just minutes to make! It’s a lemon orange vinaigrette that livens up any salad.
Looking for a tangy salad dressing to liven up your greens? This zingy citrus salad dressing is where it’s at! It’s got both fresh lemon and orange juice, and it’s perfectly balanced. Alex and I made it as part of a fennel orange salad, and it was so refreshing we couldn’t stop eating it! This vinaigrette works in the winter during citrus season, and as a light healthy dressing for summer salads. It’s a favorite in our house: and we hope it will be in yours too! Here’s how to make it.
Tips for making citrus salad dressing
This fresh and healthy citrus salad dressing comes together in a flash! The only main task is juicing the lemon and orange, then whisking together the dressing. Here are a few tips for this simple vinaigrette:
- Use a juicer. While you can juice citrus without it, Alex and I always use our trusty juicer for citrus to quickly juice it and keep the seeds out. (Anytime I try it with my hands, I get seeds in whatever I’m making!)
- For zesting: a microplane or grater. We added the zest of ½ orange to this dressing to make it pop! We use a microplane to make quick work of zesting. If you don’t have one, use a grater. Smaller zesters that are more like bar tools don’t work as well here.
- Add the olive oil gradually to make a creamy emulsion. Here’s the most important part: add the olive oil gradually, tablespoon by tablespoon. Whisk until it combines, then add another. This is the key to getting a creamy emulsified salad dressing!
Ways serve this citrus salad dressing
This citrus salad dressing goes well on lots of different types of salads! It would also make a great flavoring for green beans or broccoli as a side dish. Here are our favorite ways to serve it:
- Fennel orange salad. This fennel orange salad accentuates the orange in our fennel orange salad perfectly.
- Kale salad. It would be perfect on this BEST Kale Salad — add it to taste.
- Arugula salad. Brighten up this Easy Arugula Salad with citrus vinaigrette (to taste).
- Green beans. Make this Steamed Green Beans side dish pop even more by adding the dressing to taste.
- Broccoli. This Best Steamed Broccoli would also be fantastic tossed with a little citrus salad dressing before sprinkling with feta cheese.