Your favorite winter citrus salad recipe

Cooking Discussions
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I’m having people over next weekend and thought a citrus salad would be a good addition to the meal. There’s a million recipes online, but I wanted to see what you like to make. I’d prefer something that uses little or no extra added sugar. Thanks. :tangerine:

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Orange segments with thinly-shaved fennel is my favorite, with or without arugula for a peppery bite.

Any orange is good in it, Cara Caras are pretty when available.

Pomelo and grapefruit are also wonderful in a salad, especially if you skew the dressing SE Asian, and add something crunchy like fried shallots or peanuts.

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Seasonal fruit ideas
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I double the citrus, add lots of pom arils, and include some of the radicchio that’s light green with pinkish streaks…Castelfranco. Like the one in the middle here.

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4

Very thinly sliced fennel, grapefruit or orange segments/supremes, walnuts, gorgonzola.

I serve it with a walnut vinaigrette made with toasted walnut oil, sherry vinegar, walnut mustard, s&p, finely diced shallots.

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5

I’m in the fennel, orange camp (I can’t do grapefruit). I like to add avocado or roasted golden or red beets. I like an orange marmalade dressing but if you want to avoid sugar maybe orange zest with rice or sherry vinegar and oo. Oh yeah, some shallots would be nice too, but I usually add red onion.

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Watercress. Thinly sliced endive. Slices of orange. Scattering of walnut halves. Vinaigrette.

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This looks rather lovely as well. I like the addition of pine nuts for kronch.

or this one:

https://www.thekitchn.com/citrus-salad-recipe-23765261

Looks like fennel & citrus are a fairly popular combo. No surprise there.

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I made this one for a big dinner party recently. Loved it.

My favorite, though, is citrus and olive salad. Incredible combo.

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This is my favourite winter salad. I use fennel, oranges, red onion and green olives with an olive oil and lemon juice dressing.

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Orange / citrus & beets are another great combination, with creamy / crumbly cheese of choice – goat, feta, ricotta salata.

For a party, I’d marinate the beets in the dressing on their own, and scatter over the citrus and crumbled cheese, so it doesn’t look like a crime scene :sweat_smile: (see below) – also, the beets absorb the vinegar and taste better.

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11

I make a lot of citrus salads that are several types of citrus, supremed. Sometimes I add apple or pineapple. Most recently, I mixed blood oranges, cara caras and navel oranges.

I also sometimes make an Ambrosia with oranges and sour cream.

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12

Thanks for these great possibilities. I like using recipes with the HO Seal of Approval!

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Aren’t we just the greatest? Such a helpful community we are :smiling_face:

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this salmon recipe is one of my faves, and salad adjacent :slight_smile:

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Preserved Lemon and Miso Vinaigrette
Preserved lemon
White miso
Honey
Anchovy paste
Lemon juice
Dijon mustard
Cider vinegar
Garlic
Salt

Served it on mixed greens with sliced oranges and clementines, toasted hazelnuts, and avocado. You can sweeten to your taste or not.

Creamy Lemony Slaw Dressing
Zesty and juice of half a lemon
2/3 c yogurt
Squirt (2 tsp) honey mustard
2 tbsp mayo
Pinch sugar
Salt & pepper
Lowry’s seasoned salt

Used to dress thinly shaved fennel. Feel free to substitute Dijon.

I usually add a little bit of sweetener to my dressings for balance, unless the ingredients themselves are very sweet.

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Look forward to seeing what you make!

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