Winter Citrus Salad
This fresh and zesty salad makes the most of seasonal citrus fruit and is drizzled with a sweet and spicy dressing.
Seasonal citrus fruits
In the cold, dark, winter months the brightest, most vibrant of fruits are at their absolute best. I’m talking about citrus fruits. From ruby red blood oranges, to sweet clementines and bitter pink grapefruit: these juicy fruits really come into their own when we need them the most. Isn’t nature clever? Now I’ll be honest, on the pages of this blog you’re more likely to find citrus fruits in decadent desserts, boozy cocktails or sugary marmalade than you are in a salad. But, after a rather decadent week enjoying cheese and chocolate in France and Belgium I’m in need of a boost of nutrients and this salad is just the ticket. As well as being a delicious meal in its own rights, the citrus fruits provide immune boosting vitamins while the honey and ginger dressing has antiseptic and anti-inflammatory properties. Now I’m no doctor, but I’m willing to believe this salad is good for me and right now I need all the help I can get!
How to segment an orange (or grapefruit)
When I share recipes like these I often feel a little cheeky because they don’t require much (if any) cooking skill. But there’s one technique that will make this salad not only look,but taste ten times better: segmenting your orange and grapefruit. We’ve all had one of those nightmare citrus fruits that when you peel is just COVERED in the horrible, bitter, dusty white pith. By carefully segmenting the fruit with a sharp knife you get just the best part of the fruit. Plus it looks pretty too!
- Begin by carefully cutting off the top and bottom of the orange (or other citrus fruit) with a small, sharp knife.
- Start cutting away the pitch and skin in a downward motion, following the curve of the orange. Try to avoid cutting away too much of the actual fruit.
- If necessary, trim away any remaining pitch.
- Cut between the membranes to segment the orange completely.
- Make sure to keep any of the juices lost during the process for use in the dressing.
Alternatively, skip step 4 and slice the fruit thinly. I like to use a mix in the salad so you get different shapes! This salad is definitely pretty enough to serve up at a dinner party. Why not griddle some goats cheese to serve alongside?
This salad is sweet, sour, and spicy! I’ve only included 1 tbsp of mustard in my dressing as I don’t like things too peppery but feel free to adjust the dressing to your own tastes. Enjoy my Winter Citrus Salad on its own or with grilled cheese or chicken.
Winter Citrus Salad
This Winter Citrus Salad is full of vitamins and nutrients to help you get through cold and flue season.
- 2 handfulls lambs lettuce
- 2 handfulls baby spinach
- 1 handful rocket
- 1 orange segmented (see how to)
- 1 red grapefruit peeled and thinly sliced (see how to)
- 1 handful flaked almonds toasted but cool
- 4 tbsp pomegranate arils
- juice from the orange and grapefruit
- 1 tbsp mustard
- 2 tbsp apple cider vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp root ginger minced
- 2 tbsp honey
- salt to taste
Toss the salad leaves together and divide across two plates.
Next add the segments of orange and slices of grapefruit.
Sprinkle over the toasted flaked almonds and the pomegranate arils.
Mix together the ingredients for the salad dressing then drizzle over the salad.