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Brighten up any Fall/Winter meal with a vibrant, & refreshing citrus salad of juicy blood oranges, tangerines, grapefruit, leafy greens, crunchy nuts, & zesty lemon dressing! Plus, it’s ready in just 15 minutes!
Why You’ll Love This Recipe
Fall and winter bring with them plenty of cozy and comforting meal options and flavors like hearty sweet potato and pumpkin recipes (like these 24 easy vegan canned pumpkin recipes). But did you know it’s also citrus season? This bright, juicy, fresh citrus salad recipe is the perfect way to add some summery brightness to your table, and it’s so easy to make in just 15 minutes!
With a combination of seasonal citrus combined with your choice of greens, a crunchy nut (or seed) topping, and tangy lemon Dijon vinaigrette, this salad is sweet and tart, juicy, vibrant, and a little acidic. It’s not only bursting with flavor, but it also looks gorgeous (look at those colors!) and is packed with vitamin C and other nutrients to support you through the chilly months.
Love fruity salads? You might also enjoy an easy apple pecan salad, strawberry kale salad, watermelon basil salad, or even a sweet Healthy Thanksgiving fruit salad.
The Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
Recipe Variations and Add-Ins
- Sweetener: Prefer a touch of sweetness in the dressing? Add maple syrup or agave.
- Pomegranate: For extra bursts of sweet-tart flavor and a pop of color.
- Citrus avocado salad: Creamy avocado pairs beautifully with acidic citrus, adding healthy fats and antioxidants.
- Beetroot: Deeply colored and sweetly earthy, beets add nutrients and antioxidants.
- Fennel citrus salad: Thinly slice for a crisp texture and light anise flavor.
- Red Onion: Add thin slices for a sharp, crunchy zing.
- Grains: Transform this simple recipe for citrus salad into more of a complete meal with bulgur, farro, or (my fave) quinoa (guide to quinoa here).
- Protein: Top with air fryer chickpeas or quick crispy pan-fried tofu for a hearty boost.
- Vegan Cheese: Sprinkle tofu feta cheese or shaved vegan parmesan for salty, savory richness.
How to Make Citrus Salad
Step 1: First, combine all dressing ingredients (balsamic vinegar, olive oil, water, basil (and/or mint), Dijon mustard, and the juice of half a lemon) in a large salad bowl and whisk well. Try it and season with salt and pepper, to taste.
Step 2: Meanwhile, peel the citrus fruit, slice three thin rounds (about ¼ inch thick) from each, and roughly chop or dice the remaining fruit.
To peel the citrus fruits: I chop off the top and bottom of the fruit, place it on a chopping board, and use a knife to cut strips of the peel and pith away until it’s gone.
Step 3: To assemble the winter citrus salad, add the mixed greens and fruit chunks to the bowl with the dressing and toss well. Top it with the rounds of fruit, optionally a sprinkle of chopped nuts, and serve immediately. Enjoy!
FAQs
Not necessarily – you could make a fruit-forward citrus salad recipe, but then I usually prefer to use a sweeter dressing.
This crowd-pleasing winter citrus salad is perfect for serving at brunch, lunch, or dinner – especially as part of a holiday spread. It’s a great way to add brightness to any large meal.
Pro Recipe Tips
- Peel the fruits thoroughly: It’s best to avoid the pith (the white part) from the citrus fruits, which is bitter.
- Zest the citrus first: Even if you don’t use them now, they can be saved (or even frozen) for later. Zest before peeling.
- Use a range of citrus: I recommend using at least three types of citrus fruit for depth of flavor and color.
- Don’t assemble in advance: While you can prepare individual elements, only assemble the salad when eating; otherwise, it’ll become soggy.
- If you use kale: Massage it with some dressing until tender.
Storage Instructions
This citrus green salad is definitely best when prepared and enjoyed immediately; otherwise, it can become ‘soggy.’
If you want to reduce the prep, you could prepare the lemon salad dressing for citrus salad up to 4 days in advance, storing it in an airtight container in the fridge.
Quick and Easy Citrus Salad
Ingredients
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of olive oil
- 2 tablespoons of water
- 2 tablespoons of fresh basil chopped
- 1 teaspoon of Dijon mustard
- 1 lemon
- Salt and pepper to taste
- 2 oranges
- 2 tangerines
- 1 blood orange
- 1 grapefruit
- 5 ounces of mixed greens
- ⅓ cup of chopped pecans or walnuts
Instructions
- In a large salad bowl mix the balsamic vinegar, olive oil, water, basil, Dijon mustard, and the juice of ½ lemon. Whisk until completely combined. Taste and add salt and pepper to taste. Set aside
- Peel the oranges and slice 3 thin rounds and chop the remaining. Peel the tangerines and slice 3 thin rounds, chop the remaining. Peel the blood orange and slice 3 thin rounds and chop the remaining. Peel the grapefruit and slice 3 thin rounds, chop the remaining. Set all of the citrus fruit aside until ready to assemble the salad. The salad will get soggy.
- When ready to eat, add the mixed greens to the bowl with the dressing, add the chunks of fruit, and toss well. Top with the rounds of fruits and chopped nuts.
- Serve immediately!
Notes
- Peel the fruits thoroughly: It’s best to avoid the pith (the white part) from the citrus fruits, which is bitter.
- Zest the citrus first: Even if you don’t use them now, they can be saved (or even frozen) for later. Zest before peeling.
- Use a range of citrus: I recommend using at least three types of citrus fruit for depth of flavor and color.
- Don’t assemble in advance: While you can prepare individual elements, only assemble the salad when eating; otherwise, it’ll become soggy.
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