Winter weather got you down? Assemble this easy Winter Citrus Salad with blood oranges, cara cara oranges, grapefruit, and more and bring a little sunshine back into your life!
Let me start by saying that I am not here to complain. As far as New England winters go, this one has been downright mild with just a little snow and plenty of days in the 40s (basically tropical if you ask me!).
But one thing I have been missing? The sun. Though it hasn’t been overly freezing cold or wintry here in Boston, it’s been freaking gloomy. And since I don’t have the power to make the sun come out myself, I’ve been trying to bring it back into my life with the food I’m eating. Hence this sunshine winter citrus salad.
Whenever I feel down in the winter, I try to come up with a list of things I like about it… And there are actually quite a few! I love hot coffee and tea and comfy sweatshirts and fireplaces and I even love my winter boots. But mostly? I love winter citrus.
Blood oranges, cara cara oranges, and grapefruit galore. In the winter months, I pretty much eat at least one form of winter citrus every single day. Not only is it delicious, but it loads me up with vitamin C and keeps cold weather illnesses far, far away. This winter citrus salad lets me indulge in multiple forms at once, plus lots of other wintry goodies!
SUNSHINE WINTER CITRUS SALAD RECIPE
Like most salads, this one is pretty easy to assemble. And thanks to all the gorgeous winter citrus, it’s the kind of salad you’ll be proud to serve at a dinner party.
It consists of three kinds of citrus (blood oranges, cara cara oranges, and grapefruit), plus one in the dressing (lemon). Rather than section and supreme all of the citrus (which I really don’t like doing), I simply peeled and sliced them into rounds. Easy peasy!
If you want, you can save all those citrus peels and candy them or to use for potpourri or zest the oranges and grapefruits before peeling and mix the zest with sugar.
I thinly sliced some fennel and chopped some pistachios to add a little crunch to the salad and also sliced some avocado and crumbled some goat cheese for extra creaminess. The pomegranate arils contribute a little sweetness and are just plain pretty.
I put it all on a bed of arugula and called it a day. Or a salad.
The lemon honey dressing is incredibly simple and consists of just lemon, olive oil, honey, salt, and pepper. This is the kind of salad that doesn’t really need a dressing, but I like just a light drizzle over it.
I’m honestly not sure if there’s anything else I could ask for in a salad.
I’m labeling this as a side dish or an appetizer, but I also ate it as my lunch for a couple days. There may not be any meat involved, but it’s totally satisfying and filling.
However, I do highly recommend serving this alongside a beautifully grilled flank steak, a perfectly roasted chicken, or even a simple pan-seared haddock. I can’t think of any protein it wouldn’t complement!
And the vitamins and antioxidants? This winter citrus salad will help you fight off any of those nasty cold weather bugs. The flu will just look at this salad and run far, far away.
This sunshine winter citrus salad makes my gloomy wintry weather heart happy. Eating it, of course, but also just looking at these photos. A few cold, sun-free months are totally worth it for the joys of winter citrus. OK, maybe the sun could still manage to appear every now and then.
But if not, at least it’s shining through in this salad!
What’s your favorite kind of winter citrus?
For another delicious way to enjoy winter’s blood oranges, try my Blood Orange Mussels with Pomegranate Lime Linguine. And for another savory grapefruit recipe, try my Creamy Grapefruit Salmon. I can’t wait to try this Clementine Roast Chicken with Fennel and Honey from Pardon Your French!
Sunshine Winter Citrus Salad
- 2 cups arugula
- 2 blood oranges, peeled and thinly sliced
- 2 cara cara oranges, peeled and thinly sliced
- 1 pink grapefruit, peeled and thinly sliced
- 1/2 fennel bulb, cored and thinly sliced
- 1 avocado, peeled, pitted, and sliced
- 1/4 cup pomegranate arils
- 1/4 cup crumbled goat cheese
- 3 Tbsp chopped pistachios
- Lemon Honey Dressing (recipe below)
Lemon Honey Dressing
- 1/4 cup extra-virgin olive oil
- 2 Tbsp freshly squeezed lemon juice
- 1 Tbsp honey
- 1/4 tsp salt
- 1/4 tsp pepper
- Arrange arugula on a large platter or place in a serving bowl.
- Top arugula with blood and cara cara orange slices, grapefruit slices, sliced fennel, and sliced avocado.
- Sprinkle pomegranate arils, crumbled goat cheese, and chopped pistachios over the top of the salad and drizzle with lemon honey dressing.
Lemon Honey Dressing
- In a small bowl, combine olive oil, lemon juice, honey, salt, and pepper and whisk to combine.