This super colorful citrus fruit salad recipe with mixed baby greens, juicy sliced citrus, and lots of creamy goat cheese is the best, honey! I sliced up a mix of my favorite citrus -- cara cara, blood oranges and grapefruit -- and added sliced almonds for crunch. Such a simple salad yet so good to cut through all our favorite cozy, rich meals during the holidays and in the winter.
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A Refreshing Citrus Salad!
Y'all know I am not a salad-salad girl...it took many years before I found the strawberry spinach salad that would change my eating life, but since then I've been dipping my toes into the salad situations.
Yes, I may be a picky salad girl now, but salad is something y'all constantly request so I am always trying new recipes.
Which means you already know that this delicious winter citrus salad recipe is picky-salad-eater approved. The tangy citrus plays so well with the goat cheese, we got a little crunch from the almonds, tart pomegranate arils, fresh mint, it's perfect as your next holiday salad -- especially since citrus season is here.
And honey, you can't say this salad ain't simply gorgeous!
Ingredients
- A mix of citrus fruit - I used grapefruit, navel oranges, blood orange slices (these have a sweet flavor like berries), cara cara oranges (which are really pretty and pink oranges I just love). You can use any type of fresh citrus you want, like citron, pomelo, mandarin oranges, etc!
- Pomegranate Seeds - these arils add so much texture and have a sweet-tart flavor.
- Greens - I love a leafy spring mix! The mixed greens have a great variety of flavors and textures, especially the bitterness in the radicchio and peppery arugula. Use your favorite or what you have on hand, sometimes I just like a spinach and arugula mix, you know?
- Sliced Almonds - almonds just go so well with oranges, you know? We're going to give them a gentle toast to really bring out those toasty, nutty flavors.
- Fresh Herbs - the mint is my favorite! I don't use too much, just a bit as the perfect accompaniment to all these tangy, green flavors.
- Dijon Mustard, Lemon Juice, Poppy Seeds, Honey, Olive Oil, Salt and Pepper - for our vinaigrette!
How to Make a Winter Citrus Salad
- First, peel the oranges and slice them. When you're peeling, remove the white pith; it's super bitter and will ruin your salad.
- In a small bowl, whisk together the olive oil, lemon juice, honey, poppy seeds, Dijon mustard, salt, and pepper until well combined. Taste and adjust the sweetness or seasoning if you need to.
- Dry toast the almonds in a pan for 3 minutes to get those nutty, roasty flavors out.
- In a large serving bowl, place the spring mix. Top with the citrus segments, pomegranate seeds, and chopped mint.
- Drizzle with some of the dressing and gently toss to combine or serve the dressing on the side. Add the goat cheese and sliced almonds on top.
Variations and Pro Tips
- Blood orange juice stains! This is the time to bust out the apron and maybe some 'cleaning your house' clothes. I don't know why, but blood oranges and pomegranate love to splash their bright red color everywhere!
- Use whatever type of light vinaigrette or citronette you like, though I'm particular to my poppyseed lemon dressing. It's a classic!
- For other herbs, if you're not a mint fan like my hubs, I swap it for fresh lemony thyme.
- Instead of slicing the citrus, try cutting them into segments (link video). You can do this over a bowl to catch the juice and
- More add-ins that fall in perfectly: try some sliced avocado! Or if you're someone who likes those strong flavors -- I told you, I'm a new salad girlie!-- fennel for that anise flavor or sliced shallot for a mild onion action are go-to's whenever I make this for others.
- Change the almonds for chopped walnuts or pistachios. I really like the pistachios, they are classic with pomegranate!
- This also makes a fabulous fruit salad: just have the citrus with other fall and winter fruits like kiwi, bananas, and persimmons, keep out the greens, and make the vinaigrette into a sweet dressing by removing the dijon, oil, salt, and pepper.
Make Ahead and Storage Instructions
Nothing is better than a holiday recipe that you can make ahead! Put the citrus and salad greens together and keep them in an airtight container in the fridge the day before serving. The vinaigrette can be made up to 3 days in advance!
Just toss everything together to serve the day of!
Equipment
- Chef Knife and Cutting Board
- Salad Bowl and Salad Tongs
- Small Bowl and Whisk
More Amazing Salad Recipes to Try
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Winter Citrus Salad with Lemon Honey Poppyseed Vinaigrette
Make this refreshing Winter Citrus Salad with tangy citrus and pomegranate seeds, tossed with leafy greens and a lemony vinaigrette.
Ingredients
- 2 blood oranges
- 2 cara cara oranges
- 2 navel oranges
- 1 grapefruit
- ⅓ cup sliced almonds
- 6 cups spring mix, or baby arugula or spinach
- ½ cup pomegranate arils
- ¼ cup fresh mint leaves, roughly chopped
- ½ cup goat cheese, crumbled
Lemon Poppy Seed Dressing
- ⅓ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 2 tablespoon honey, adjust to taste
- 1 tablespoon poppy seeds
- ½ teaspoon Dijon mustard
- Kosher salt and black pepper, to taste
Instructions
Make the Dressing
- In a small mixing bowl, combine the olive oil, lemon juice, honey, poppy seeds, and Dijon mustard. Whisk the mixture until the dressing is well blended. Season with salt and pepper to taste, and adjust the sweetness by adding more honey if needed.⅓ cup extra virgin olive oil, ¼ cup fresh lemon juice, 2 tablespoon honey, 1 tablespoon poppy seeds, ½ teaspoon Dijon mustard, Kosher salt and black pepper
Make the Winter Citrus Salad
- Begin by peeling the blood oranges, cara cara oranges, navel oranges, and grapefruit. Ensure all the white pith is removed.2 blood oranges, 2 cara cara oranges, 2 navel oranges, 1 grapefruit
- Place the citrus on their sides and slice into ¼ inch slices. Set aside.
- Heat a dry skillet on the stovetop over medium heat and add the sliced almonds. Stir frequently for about 3 to 5 minutes, until they are golden and fragrant. Remove them from the heat and allow them to cool.⅓ cup sliced almonds
- Place the spring mix in a large salad bowl. Arrange the citrus segments over the greens and scatter the pomegranate seeds and chopped mint leaves on top. Lightly drizzle some of the dressing over the salad and toss to combine.6 cups spring mix, ½ cup pomegranate arils, ¼ cup fresh mint leaves
- Sprinkle the cooled, toasted almonds and crumbled goat cheese over the top of the salad. Serve the salad immediately with the remaining dressing on the side, allowing guests to add more as they prefer.½ cup goat cheese
Last step!Be sure to snap a pic and share on Instagram #sweetteaandthyme and tag me at @sweet_tea_thyme so we can all see!
Recipe Notes
Variations and Pro Tips
- Blood orange juice stains! This is the time to bust out the apron and maybe some 'cleaning your house' clothes. I don't know why, but blood oranges and pomegranate love to splash their bright red color everywhere!
- Use whatever type of light vinaigrette or citronette you like, though I'm particular to my poppyseed lemon dressing. It's a classic!
- For other herbs, if you're not a mint fan like my hubs, I swap it for fresh lemony thyme.
- Instead of slicing the citrus, try cutting them into segments (link video). You can do this over a bowl to catch the juice and
- More add-ins that fall in perfectly: try some sliced avocado! Or if you're someone who likes those strong flavors -- I told you, I'm a new salad girlie!-- fennel for that anise flavor or sliced shallot for a mild onion action.
- Change the almonds for chopped walnuts or pistachios. I really like the pistachios, they are classic with pomegranate!
- This also makes a fabulous fruit salad: just have the citrus with other fall and winter fruits like kiwi, bananas, and persimmons, keep out the greens, and make the vinaigrette into a sweet dressing by removing the dijon, oil, salt, and pepper.
Make Ahead and Storage Instructions
Nothing is better than a holiday recipe that you can make ahead! Put the citrus and salad greens together and keep them in an airtight container in the fridge the day before serving. The vinaigrette can be made up to 3 days in advance!Nutrition Information
Serving: 1 serving, Calories: 279kcal (14%), Carbohydrates: 23g (8%), Protein: 7g (14%), Fat: 20g (31%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.002g, Cholesterol: 9mg (3%), Sodium: 87mg (4%), Potassium: 323mg (9%), Fiber: 4g (17%), Sugar: 16g (18%), Vitamin A: 1346IU (27%), Vitamin C: 58mg (70%), Calcium: 106mg (11%), Iron: 1mg (6%)
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