Winter Citrus Salad Recipe
This winter citrus salad recipe 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 or breakfast!
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 peel citrus, 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.
- 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, goat cheese, pomegranate arils or avocado would be other great additions to this salad.
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.Nutrition
Serving: 1cupCalories: 158kcalCarbohydrates: 36gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 10mgPotassium: 407mgFiber: 5gSugar: 28gVitamin A: 1252IUVitamin C: 86mgCalcium: 91mgIron: 1mg
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