Winter Citrus Salad


This Winter Citrus Salad is an important part of any winter meal. While the citrus fruits in this salad might look familiar, this is not the same salad you can get at any Chinese restaurant in your area. Want to increase your readership? Want to reignite your creative spark? Want to eat a citrus-y winter salad? Do all three at once by making this tangy citrus salad recipe.

Winter Citrus Salad

This winter citrus salad with bold fresh herbs, blood oranges, grapefruits, and Cara Cara oranges is going to become a winter favorite.

Winter Citrus Salad

Hi friends! Happy Monday! I hope you had a restful weekend and ready to head into a brand new week energized. I think the world expects some sort of healthy recipe from one this time of the year no?? I am here to deliver! Today’s winter citrus recipe is not a cupcake but a salad. A winter citrus salad that is bursting with the season’s boldest citruses and a tangy vinaigrette. 

After making these winter citrus cupcakes from last week, I had a few blood oranges, Cara Cara oranges, and grapefruits lying around. Nothing better than to top them on my weekly salads. 

Since the pandemic lockdown and working from home situation, I’ve had to streamline my lunches. The line between lunch hour and work is blurrier than ever when you are at home. I realized I was skipping lunch more often than I liked and then spiraling into unhealthy eating habits because of this. 

Winter Citrus Salad

One way I am dealing with this is prepping as much as possible over the weekends so I can always have lunch in the fridge. Salads are easy to put together and perfect for this. For my winter citrus salad, I make a batch of the vinaigrette on Sunday and keep that in the fridge.

The dressing I use is sweet and tangy. Just like I like. Blood orange juice (or just orange juice), a hint of mustard and honey, garlic, and a dash of apple cider vinegar thrown in with the olive oil. It is so yum and can be kept in the fridge for up to a week. 

Winter Citrus Salad

The night before, I will cut up my citruses and save them in the fridge. I use any citrus I have lying around which at this time of the year is usually blood oranges, grapefruits, and any other oranges in season. This makes assembling so much easier the next day!

I toss any lettuce I have with fresh mint leaves or parsley (a tip I learned from my friend Liz from The Lemon Bowl), the citruses, any nuts I want (almonds, pistachios, etc), and some pomegranate seeds. That’s it! As usual, you can customize this salad any way you like. I sometimes add grilled fish or chicken when I want protein. It is also a great side to any dinner. 

Winter Citrus Salad

As you embark on healthier eating habits this year, I hope you consider adding this winter citrus salad to your repertoire. It is bright, full of vitamins C and bursting with citruses that make us enjoy winter yet yearn for warmer days.

Winter Citrus Salad Recipe

This stunning Winter Citrus Salad is quick, easy and comes together in 15 minutes or less! Finished with a Honey Citrus Vinaigrette, it’s the perfect refreshing side or light dinner!

Hey there, friends!

I hope you haven’t had your fill of winter salads yet, because I have one for the record books!

If you are into citrus, this salad is seriously going to give you life! And, if you aren’t, well, this salad will definitely make you see citrus in a whole new, delicious light.

Winter Citrus Salad

Fresh, crisp little gem lettuce layered with juicy oranges, crisp cucumbers, creamy avocado, mild shallots and fresh herbs. Scattered with jeweled pomegranate arils, nutty walnuts and crispy chickpeas; then finished with a silky, smooth Honey Citrus Vinaigrette, this salad is refreshing and packed with texture!

This Baked Strawberry French Toast Casserole is incredibly delicious and a breeze to throw together! Made with fresh strawberries, buttery brioche and finished with a crumbly walnut streusel, this french toast is perfect for entertaining and easy enough for Sunday brunch with the family! Plus, a super quick and easy homemade strawberry syrup recipe!

Ridiculously easy to make and bursting with flavors and colors, this citrus salad is an epic way to celebrate winter citrus!

Overhead photo of Honey Citrus Dressing in a small spouted ramekin with a wooden spoon next to it - photo of step 1 of the Winter Citrus Salad recipe.

Perfect for lunch, served as an appetizer or enjoyed as a light dinner, this simple winter salad is elegant enough for entertaining and fast enough for a quick weeknight meal!

What is citrus salad?

A citrus salad is jewel-like in color and the perfect way to celebrate fresh winter fruit!

Made up of a variety of citrus, these salads can also incorporate other flavorful ingredients such as fresh greens, avocado and beets to name a few.

Typically finished with a silky vinaigrette, citrus salads can be served chilled or at room temperature and are refreshing, light and extremely tasty!

How do you make citrus honey dressing or vinaigrette?

Citrus dressings, or vinaigrettes, are quite simple to make!

With citrus as the primary acidic ingredient, honey serving as a balancing sweetener and various add-ins, such as shallot, garlic or fresh herbs, whisked in for flavor, citrus honey dressings are a great way to take a boring salad to the next level!

To make a citrus honey vinaigrette, or dressing, whisk citrus juice with vinegar, honey, Dijon mustard and minced garlic. Season to taste with salt and pepper. Slowly drizzle in extra virgin olive oil while whisking to emulsify.

Types of citrus to use in salad?

 If you are looking to make a stunning citrus salad with plenty of flavor, try incorporating a few varieties of citrus in your salad for a rainbow of colors. Or, for a simpler look, use two types of citrus and alternate colors.

  • Blood oranges – Crimson fleshed with a tart to semi-sweet flavor depending on type.
  • Navel oranges – The most common variety of oranges.
    • Cara Cara oranges – Pink fleshed with a sweet flavor
  • Mandarin oranges – Tangerines and Clementines are classified as mandarin oranges
    • Tangerines – A cousin of clementine oranges with a slightly less sweet flavor
    • Clementines – A cross between a mandarin and a sweet orange with a honey-like sweetness
  • Ruby Red grapefruit – Sweeter than other varieties of grapefruit
  • Pink grapefruit – Mildly tangy and sweet in flavor
  • White grapefruit – The least sweet variety of grapefruit and the most common in grocery stores
  • Kumquats – the smallest available oranges with a sweet and sour flavor and edible skin

How to make winter citrus salad? (tips & tricks)

1. If you want to save time and make this citrus salad quick and easy, you can use plain (un-crisped) chickpeas. Simply rinse and drain the chickpeas, then add them to the salad as is.

2. If you aren’t a fan of chickpeas, you can substitute rotisserie chicken or salmon for the chickpeas! Or, if you are looking for a boost of protein, feel free to use both chickpeas and chicken or salmon!

3. If you are looking to impress, try supreming your citrus! Just make sure you remove as much of the white pith around the oranges as possible to avoid any bitter taste.

How to cut citrus for salad?

To take your salad to the next level and elevate the presentation, alternate the types of cuts you use on your citrus. Peel and thinly slice some citrus and then supreme the rest.

Supreming is a culinary technique that removes the rind from citrus so it can be served in pretty segmented slices.

To supreme citrus:

  1. Trim ends.  Set citrus on clean work surface and trim off the ends with a sharp knife.
  2. Remove peel.  Following the shape of the citrus’s sphere, slice off the peel and pith in long sections.
  3. Slice into segments.  Set the fruit on its side and use a sharp knife to cut towards the center, along the membrane. Next, slice along the adjacent membrane until the cuts meet to release the segment.

Healthy, colorful, and loaded with everything delicious, this winter citrus salad is perfect as lunch or a light meal, or it’s the perfect compliment to brunch and dinners!

Until next week, friends, cheers – to citrus season!


Citrus Salad Recipe

Winter Citrus Salad With Fennel and Honey Dressing

Prep:30 mins

Cook:0 mins

Total:30 mins

Servings:4 to 6 servings

Yield:5 to 6 cups

Nutrition Facts (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This elegant citrus salad is colorful, bright, and delicious, making it the perfect salad for a holiday dinner or brunch. Deep red blood oranges, red or yellow grapefruit, and navel oranges give the salad its striking color and flavor, with shaved fennel, radicchio, and mint leaves rounding out the flavors.

Blood oranges and red grapefruit are in season from November to May, so they are at their best just in time for the late fall and winter holidays. If the blood oranges or red grapefruits aren’t available, use different varieties—consider tangerines, clementines, satsuma mandarins, or pomelos.

The salad is versatile as well. If you don’t enjoy the bitter taste of radicchio, arrange the salad on a bed of peppery arugula or milder spring greens. For garnish, you might prefer pomegranate seeds for their color, or instead of the pistachios, sprinkle the salad with almonds, walnuts, or pine nuts.

“This is a gorgeous, holiday-worthy salad that’s all at once juicy, crunchy, visually stunning, and refreshing. I used Cara Cara oranges and two different varieties of radicchio. Even if you aren’t a fan of anise flavors, the fennel isn’t at all overpowering, so don’t skip it.”

Citrus Salad Recipe Tester Image


For the Honey-Citrus Dressing:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon champagne vinegar, or white wine vinegar
  • 1 1/2 tablespoons honey, or to taste
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon Dijon mustard
  • Freshly ground black pepper, to taste
  • Salt, to taste

For the Citrus Salad:

  • 2 medium blood oranges
  • 2 medium navel oranges
  • 1 medium red grapefruit
  • 1 medium fennel bulb
  • 8 ounces radicchio, about 1 small head, leaves torn
  • 1/4 cup pistachios, whole or coarsely chopped
  • 1/4 cup fresh mint leaves, for garnish
  • Freshly ground black pepper, for garnish

Steps to Make It

Prepare the Honey-Citrus Dressing

  1. Gather the ingredients for the citrus salad dressing.
  2. In a bowl or screw-top jar, combine the olive oil, orange juice, lemon juice, vinegar, honey, lemon zest, and mustard. Whisk or shake to blend. Taste and season with salt and pepper, as needed. Cover and refrigerate until serving time.

Prepare the Citrus Salad

  1. Gather the citrus salad ingredients.
  2. Use a sharp knife to cut away the ends and peels, including the white pith, from the navel and blood oranges. Slice the oranges crosswise into 1/4-inch thick rounds.
  3. To supreme the grapefruit, slice off the ends and peels, including the white pith. With a small, sharp knife, carefully cut out the sections, cutting as close to the tough membrane as possible. The juicy sections are called “supremes.”
  4. Remove the top of the fennel bulb. Save the fronds to use as a garnish and either discard the stalks or save them to use in broth or soup. Remove the root end of the fennel bulb and slice the bulb lengthwise into halves or quarters. Use a mandoline or vegetable peeler to shave the fennel as thinly as possible.
  5. Arrange the torn radicchio leaves on a platter. Top the radicchio with layers of the sliced and supremed citrus fruits and shaved fennel.
  6. Garnish the salad with the chopped pistachios, some reserved fennel fronds, and mint leaves. Sprinkle lightly with freshly ground black pepper.
  7. Cover the salad loosely with plastic wrap and refrigerate until it’s time to serve. Serve the fresh citrus salad with the honey citrus dressing on the side.

Recipe Variations

  • Instead of black pepper for garnish, try Aleppo pepper. It is an attractive, deep-red, flaky pepper, moderately spicy—about half as spicy as crushed red pepper—and an excellent garnish alternative.
  • Swap out the pistachios with slivered or crushed almonds, chopped walnuts, pine nuts, or pomegranate seeds.

How to Store Leftover Citrus Salad

  • Citrus salad is best eaten fresh. If you have leftover salad, refrigerate it in an airtight container and consume it within 3 days.
  • Refrigerate leftover dressing in a covered container and use it within 1 week.

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