Citrus Galore Winter Salad is loaded with oranges and grapefruit, sprinkled with fennel, apple, arugula, pomegranate, walnuts, and beets. It’s dressed in a tangy, champagne vinaigrette, and satisfies the deepest cravings during the winter season.
Citrus Galore Winter Salad
If your body craves hydration during winter months, and you love citrus, this is your recipe!
One of the greatest things about winter, beside winter, is the produce that’s in season in parts of the country that we all benefit from.
We’re talking oranges, grapefruit, lemons, limes, kiwi, and the list goes on!
This winter salad pays homage to winter citrus like no other.
Then, when you combine juicy citrus with fennel, apple, arugula, pomegranate, walnuts, and beets, and then drizzle champagne vinaigrette over them…it is divine intervention!
I must warn though…you might devour an entire plate, by yourself.
You see this gorgeous plate of winter salad right here? I devoured it right after I took these pictures!
What makes this salad so devour-able is that it has ALL the flavors of sweet, sour, bitter, salty, and savory.
Combining produce, nuts, and vinaigrette makes this possible…doesn’t get any better than that in my book.
Other ways to use winter citrus
Check out my Citrus Kale Beet Winter Rainbow Salad that’s loaded with body-quenching nutrients, just like this winter salad!
My Fruit Granola Yogurt Breakfast Bowl is a hit with anyone who eats it! Blood oranges in a yogurt bowl…ya!!!
If you want a meal in a bowl, my Turmeric Chickpea Buddha Bowl Recipe is the perfect lunch to keep you going all day until dinner!
Citrus Galore Winter Salad Ingredients
For the salad:
- grapefruit
- blood orange
- navel orange
- fresh fennel
- apple
- pomegranate
- beet
- arugula
- walnuts
For the champagne vinaigrette:
- champagne vinegar
- extra virgin olive oil
- Dijon mustard
- agave nectar (or sweetener of choice)
- salt and pepper
Kitchen tools I use:
- OXO Spiralizer (for the beets)
- chef knife
- cutting board
- lidded jar (for vinaigrette)
- air-tight storage containers
Traci Antonovich
Yields 1 quart
Winter citrus, arugula, fennel, beets, pomegranate, apple, and walnuts are dressed in a champagne vinaigrette to hydrate during the cooler months!
20 minPrep Time
20 minTotal Time
Save Recipe5 based on 11 review(s)
Ingredients
- 1 Grapefruit (peeled, sliced)
- 2 Blood Oranges (peeled, sliced)
- 1 Navel Orange (peeled, sliced)
- 1/2 cup Fresh Fennel (sliced)
- 1 small Apple (sliced)
- 1/4 cup Pomegranate Seeds
- 1/4 cup Beets (spiralized or shredded)
- 1/2 cup Arugula
- 1/4 cup Walnuts
- 2 Tbsp Champagne Vinegar
- 2 Tbsp Extra Virgin Olive Oil
- 1 teaspoon Dijon Mustard
- 1 teaspoon Agave Nectar (or sweetener of choice)
- pinch Salt and Pepper
Instructions
Arrange GRAPEFRUIT, ORANGES, FENNEL, APPLE, POMEGRANATE, BEETS, ARUGULA, and WALNUTS on a chilled plate; cover and refrigerate up to 1 day before serving.
Combine CHAMPAGNE VINEGAR, OLIVE OIL, DIJON, AGAVE NECTAR, SALT, and PEPPER in a lidded jar, shake to combine.
Drizzle champagne vinaigrette over salad just before serving.
Notes
You can assemble produce and champagne vinaigrette (stored separately) up to 1 day in advance of serving; dress just before serving.
Traci Antonovich
About my recipes: Minimal meat & more plants!
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