This winter citrus salad is layered with sliced oranges, lemons and grapefruit and topped off with a maple ginger vanilla dressing and chopped pistachios. This refreshingly easy salad is perfect for brunch, dinner or an anytime snack.
This post was originally published in February 2020 and has been updated for content.
Cooking seasonally means taking advantage of all of the seasons best produce. In the winter months, citrus is at its peak, and there are so many varieties to choose from. This simple salad incorporates 5 different types of winter citrus and is finished off with a slightly sweet dressing that creates the perfect balance of flavors.
This refreshing salad would be great with blueberry streusel muffins, old fashioned buttermilk pancakes or cheddar chive biscuits.
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🍊 Ingredient notes
- Citrus - This citrus for this salad is made up of grapefruit, mandarin oranges, blood oranges, cara cara oranges and meyer lemons. Other citrus that isn't too tart can also be used, such as tangerines, satsumas, navel oranges, pomelos or kumquats.
- Dressing - This simple dressing is made out of maple syrup, fresh ginger and vanilla extract. It adds a hint of sweetness, but can be omitted if desired.
- Pistachios - These slightly salty, buttery nuts add a nice flavor and crunch to this salad. Sliced almonds, chopped pecans or even toasted sesame seeds could be used as a substitute.
📋 Substitutions and variations
- Big Salad - Serve this salad over greens to make it an even more filling side or main dish. Arugula, spinach, endive, kale or watercress would all be great options.
- Extra Toppings - Sliced fresh fennel or avocado would be other great additions to this salad.
🔪 Step by step instructions
First, using a sharp knife, cut the peel and pitch off of all of the citrus. Then, slice all of the citrus into thin even slices.
Next, whisk together the maple syrup, fresh ginger, vanilla extract and a little bit of salt in a bowl. Arrange all of the fruit on a platter in layers, making sure to mix all of the different kinds throughout.
Drizzle the dressing all over the citrus and then sprinkle everything with the chopped pistachios.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- To easily remove the peel and pitch, start by slicing a thin slice off of the top and bottom of the citrus to expose the fruit. Then, using the fruit as a guide, run the knife underneath the pith and peel from top to bottom in a strip to expose the fruit. Continue doing this all the way around until all of the pith and peel have been removed.
- Slice the fruit into thin even slices that are approximately ¼ - ½ inch thick to make for easy serving and eating.
- Don't dress the salad or add the pistachios until right before serving to avoid the salad from getting soggy.
💭 Frequently asked questions
Citrus salad pairs well with seafood or grilled chicken for lunch and dinner. It also pairs well with savory egg dishes and pastries for breakfast or brunch.
⏲️ Make ahead and storage instructions
The citrus and dressing for this salad can be prepared and stored separately up to 24 hours ahead of time. Remove the peels and pith from the citrus and slice it thinly. Layer it on the serving platter, cover it tightly in plastic wrap and store in the refrigerator. The dressing should be stored in an airtight container in the refrigerator and can be added to the salad along with the pistachios at serving time.
Leftover citrus salad will keep in an airtight container in the refrigerator for 1-2 days.
For a quick overview of this recipe, check out my web story for this easy citrus salad!
🥗 More salad recipes
If you loved this winter citrus salad recipe, try these other salad recipes that I know you will love too!
📖 Recipe
Winter Citrus Salad
Ingredients
- 1 large grapefruit
- 2 medium blood oranges
- 2 medium cara cara oranges
- 2 medium meyer lemons
- 2 medium mandarin oranges
- ¼ cup maple syrup
- ½ teaspoon grated fresh ginger
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
- ⅛ cup shelled pistachios chopped
Instructions
- Cut the peels and pith off all of the citrus and cut them it into ¼ - ½ inch slices. Layer the sliced citrus on a platter or serving plate.
- In a small bowl, combine maple syrup, ginger, vanilla, and salt and whisk to combine. Drizzle the dressing over all of the sliced citrus and top with chopped pistachios.
Notes
- To easily remove the peel and pitch, start by slicing a thin slice off of the top and bottom of the citrus to expose the fruit. Then, using the fruit as a guide, run the knife underneath the pith and peel from top to bottom in a strip to expose the fruit. Continue doing this all the way around until all of the pith and peel have been removed.
- Slice the fruit into thin even slices that are approximately ¼ - ½ inch thick to make for easy serving and eating.
- Don't dress the salad or add the pistachios until right before serving to avoid the salad from getting soggy.
- Citrus salad pairs well with seafood or grilled chicken for lunch and dinner. It also pairs well with savory egg dishes and pastries for breakfast or brunch.
Substitutions and Variations
- Citrus - Tangerines, satsumas, tangelos, navel oranges, pomelos or kumquats are other varieties of citrus that can be used.
- Pistachios - Sliced almonds, chopped pecans or toasted sesame seeds can be used as a substitute.
- Big Salad - Serve this salad over greens to make it an even more filling side or main dish. Arugula, spinach, endive, kale or watercress would all be great options.
- Extra Toppings - Sliced fresh fennel or avocado would be other great additions to this salad.
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