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Winter Citrus Salad

12 INGREDIENTS • 3 STEPS • 15MINS

Winter Citrus Salad

Recipe
Indulge in the vibrant flavors of our Winter Citrus Salad—a refreshing blend of zesty arugula, sweet navel and blood oranges, and tangy grapefruit. Enhanced with toasted pecans for a delightful crunch and a honey-infused dressing featuring lemon and thyme. Garnished with fresh mint leaves, this dish is perfect for chilly days, delivering a burst of brightness in every bite.
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Indulge in the vibrant flavors of our Winter Citrus Salad—a refreshing blend of zesty arugula, sweet navel and blood oranges, and tangy grapefruit. Enhanced with toasted pecans for a delightful crunch and a honey-infused dressing featuring lemon and thyme. Garnished with fresh mint leaves, this dish is perfect for chilly days, delivering a burst of brightness in every bite.
author_avatar
Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.

15MINS

Total Time

$3.56

Cost Per Serving

Ingredients

Servings
2
us / metric
Arugula
85 g
Arugula, washed
Navel Orange
2
Navel Oranges, peeled, sliced
Blood Orange
2
Blood Oranges, peeled, sliced
Grapefruit
1
Grapefruit, peeled, sliced
Pecans
50 g
Pecans, toasted, roughly chopped
Fresh Mint
1 sprig
Fresh Mint
to garnish
optional
Honey Dressing
Honey
2 Tbsp
Honey
Lemon
1
Lemon, zested
Fresh Thyme Leaves
1 1/2 Tbsp
Fresh Thyme Leaves
Extra-Virgin Olive Oil
4 Tbsp
Extra-Virgin Olive Oil
Shallot
1
Shallot, thinly sliced
Salt
to taste
Salt

Nutrition Per Serving

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Calories
681
Fat
46.4 g
Protein
7.9 g
Carbs
72.1 g
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author_avatar
Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.

Cooking Instructions

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step 1
In a mixing bowl, whisk together Honey (2 Tbsp), Lemon Juice and Zest (1), and Fresh Thyme Leaves (1 1/2 Tbsp). Gradually whisk in Extra-Virgin Olive Oil (4 Tbsp) until emulsified. Mix in Shallot (1) and season with Salt (to taste). Set aside.
step 2
Cut off the top and bottom of the citrus. Then use a knife to cut away the peel and white pith, following the curve of the fruit. Slice into wheels.
step 3
Assemble the sliced Navel Oranges (2), Blood Oranges (2), and Grapefruit (1) on the serving plate with Arugula (85 g) and top with Pecans (50 g). Drizzle the dressing over the salad, and optionally garnish with Fresh Mint (1 sprig).
step 3 Assemble the sliced Navel Oranges (2), Blood Oranges (2), and Grapefruit (1) on the serving plate with Arugula (85 g) and top with Pecans (50 g). Drizzle the dressing over the salad, and optionally garnish with Fresh Mint (1 sprig).
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