Winter Citrus Salad
This Winter Citrus Salad combines sweet and tangy citrus fruits, creamy avocado, rich goat cheese, crunchy almonds, and peppery arugula, all brought together with a zesty and sweet honey citrus vinaigrette. The addition of thyme in the dressing adds a subtle earthy note that complements the citrus flavors beautifully. Makes 4 side salads or 2 large main salads.
Servings: 4
Calories: 419kcal
Equipment
- Large knife
- cutting board
- skillet
- mixing bowl
Ingredients
Salad Ingredients
- 2 blood oranges peeled and sliced into rounds
- 2 oranges Cara Cara peeled and sliced into rounds
- 1 grapefruit Ruby Red peeled and sliced into rounds
- 4 cups arugula washed and dried
- 1/2 cup goat cheese crumbled
- 1/4 cup almonds slivered, toasted
- 1 avocado ripe, sliced
- 1/4 cup red onion thinly sliced
- thyme fresh leaves for garnish
Honey Citrus Vinaigrette Ingredients
- 1/4 cup extra virgin olive oil
- 2 tablespoons orange juice fresh squeezed from Cara Cara or blood oranges
- 1 tablespoon lemon juice fresh squeezed
- 1 tablespoon honey adjust to taste
- 1 teaspoon Dijon mustard
- 1 clove garlic minced (optional)
- Salt and freshly ground black pepper to taste
- 1 teaspoon thyme fresh leaves, finely chopped
Instructions
- Peel and slice the blood oranges, Cara Cara oranges, and Ruby Red grapefruit into rounds. Remove any seeds if present.
- In a dry skillet over medium heat, toast the slivered almonds until they are golden and fragrant. Set aside to cool.
- On a large platter or in a salad bowl, lay down a bed of arugula. Arrange the citrus slices over the arugula in an attractive pattern. Add the sliced avocado and sprinkle the thinly sliced red onion over the top.
- Sprinkle the crumbled goat cheese and toasted slivered almonds over the salad.
- In a small bowl, whisk together the orange juice, lemon juice, honey, Dijon mustard, and minced garlic (if using). Stir in the chopped thyme leaves. Slowly drizzle in the olive oil while continually whisking until emulsified. Season with salt and freshly ground black pepper to taste.
- Drizzle the honey citrus vinaigrette over the salad just before serving. Alternatively, you can serve the dressing on the side and allow guests to add it to their preference.
- Sprinkle some fresh thyme leaves over the salad for an aromatic touch.
Notes
If planning to save some salad for later, serve the dressing on the side.
For a more filling meal, try adding grilled chicken or chickpeas.
Nutrition
Calories: 419kcal | Carbohydrates: 29g | Protein: 10g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.003g | Cholesterol: 13mg | Sodium: 128mg | Potassium: 653mg | Fiber: 8g | Sugar: 18g | Vitamin A: 1781IU | Vitamin C: 74mg | Calcium: 153mg | Iron: 2mg