Citrus Salad with Honey Vinaigrette

When winter’s short cold days are getting to you and there’s another month or two looming before you, this citrus salad with honey vinaigrette offers bright colors and fresh flavors that are sure to cure your winter blues.

Citrus is one of the great things about winter. At this time of year, citrus is abundant and delicious. Take advantage of the many citrus options and make this colorful salad soon.

One of the nice things about this recipe is that you can use any citrus you like. Add some pink grapefruit or sweet satsuma oranges. Throw in slices of kumquat for their tart flavor. I’m giving you general guidelines for the amount of fruit. You can easily change it up.

Tips

I topped this salad with a handful of pomegranate arils and baie rose (pink peppercorn). Here are some other ideas.

Include a little thinly sliced red onion.
Add slices of fresh fennel.
Top the salad with toasted pistachio nuts.

Ingredients

Here are the ingredients to make this citrus salad with honey vinaigrette.

Salad

Red leaf or bibb lettuce (a small head)
3 blood oranges
2 navel oranges
1 tangelo
4 clementines
1/4 cup pomegranate arils (seeds)
2 teaspoons baie rose (pink peppercorn)

Honey Vinaigrette

This will make extra vinaigrette than you need, but it gives you more if you like a little extra on your salad.

3 tablespoons extra virgin olive oil
1 tablespoon canola oil (or another light vegetable oil)
2 tablespoons sherry vinegar
1 teaspoon lemon juice
1 teaspoon lime juice
2 tablespoons honey
1 teaspoon kosher salt
Freshly ground pepper to taste

Directions

Make the vinaigrette by blending the honey, vinegar, lemon juice and lime juice together. Whisk in the oil. Add the salt and pepper.

Slice the citrus fruit and cut the skin from around the edge of the slices. You may find it easier to peel some of the fruit before slicing, so do what works for you. Put the blood orange slices on a separate plate until you assemble the salad, because they will stain the other fruit.

Wash the lettuce leaves and tear them. Dry them in a spinner or on a towel.

Assemble the salad. Put the lettuce in a bowl. Distribute slices of citrus on top of the lettuce.

Before serving, pour half of the vinaigrette over the salad and sprinkle pomegranate and baie rose on top. Don’t toss it yet. Bring it to the table as is, so that your guests can admire the pretty fruit palette. Now, toss it and dig in!

You might like some of these salads too.