We eat a lot of comfort foods in the colder months when fresh from the farm produce is less available. And as much as I love that, I also need to find ways to bring fresh and nourishing fruits and veggies to the table that brighten our palates and add some extra vitamins.

This salad combines bright and fresh winter fruits to contrast with crunchy greens in a way that is as beautiful as it is pleasing to your tastebuds.

We love this salad so much at our house that we have kept the ingredients on hand for weeks and just keep eating it which is one thing in my life that I just keep eating sans guilt! Choose grapefruit and oranges that you love — seedless is less work, but more fun is to choose fun colored fruit. Use white and ruby grapefruit. Try blood oranges if you can get them in season (sadly my stores were out), Cara Cara oranges which have a gorgeous pink color, and regular navel oranges to add another color. Get the cup full of pomegranate seeds (or feel free to collect your own if that trips your trigger). You can use pecans or walnuts or almonds. Pumpkin seeds would also be delicious. We love to add bleu cheese or feta, but that’s up to you because it’s lovely but unnecessary. Spinach adds just the right bitter green for us, but we’ve also enjoyed arugula and a baby green mix — just avoiding Romaine at all cost these days as it seems it’s just plain unsafe anymore. Such a bummer.

To present beautifully, cut the ends off of each fruit and then use a sharp knife to cut down the sides to remove the peel and pith and then cut horizontal slices. I have a feeling you’ll cut your citrus like this every time from now on because somehow, we think it’s yummiest to eat this way.

Arrange it beautifully on a platter or in a large salad bowl. You just can’t mess this up!

Serve with this delightful Orange Vinaigrette that I borrowed from Jeff Mauro. I’m giving him credit for this recipe even though I’m still feeling a little funny about his Mac and Cheese recipe that sounds quite a bit like mine with some additions. It was the “I like to use Cavatappi because it’s just so fun” quote that sounded verrrrry familiar. :o) It’s okay, Jeff. It is the best Mac and Cheese. I don’t blame you.

To make the dressing, finely chop 2 T. shallots, and add it in a mason jar to the following ingredients:

• 2 tsp. Dijon mustard
• 1/2 c. olive oil
• 1/4 c. white wine vinaigrette
• 1/4 tsp. kosher salt
• 3 T. orange marmalade

Citrus Salad with Orange Vinaigrette

 

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Prep time

10 mins

Total time

10 mins

 

Citrus Salad with Orange Vinaigrette -- This salad combines bright and fresh winter fruits to contrast with crunchy greens in a way that is as beautiful as it is pleasing to your tastebuds.

Alison: That Which Nourishes

Grocery List

• Your favorite greens
• Oranges and grapefruit (cara cara, blood oranges, navel oranges, red and white grapefruit)
• Pomegranate seeds
• Pecans or walnuts
• Bleu cheese (optional)
• Dressing:
• 2 T. shallots
• 2 tsp. Dijon mustard
• ½ c. olive oil
• ¼ c. white wine vinegar
• ¼ tsp. kosher salt
• 3 T. orange marmalade

Here's how...

1. Cut ends off of citrus fruits and then slice downward to peel the peels and pith. Slice into pretty wheels.
2. Assemble the rest of the ingredients on a platter or in a wide bowl.
3. Whisk dressing ingredients together or shake in a mason jar.

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