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SideChef
Recipes
Winter Citrus Salad
Recipe

12 INGREDIENTS • 3 STEPS • 15MINS

Winter Citrus Salad

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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Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
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.
15MINS
Total Time
$3.56
Cost Per Serving
Ingredients
Servings
2
us / metric
Arugula
4 1/4 cups
Arugula, washed
Navel Orange
2
Navel Oranges, peeled, sliced
Blood Orange
2
Blood Oranges, peeled, sliced
Grapefruit
1
Grapefruit, peeled, sliced
Pecans
1/2 cup
Pecans, toasted, roughly chopped
Fresh Mint
1 sprig
Fresh Mint
to garnish
optional
Honey Dressing
Honey
2 Tbsp
Lemon
1
Lemon, zested
Fresh Thyme Leaves
4 tsp
Fresh Thyme Leaves
Extra-Virgin Olive Oil
4 Tbsp
Extra-Virgin Olive Oil
Shallot
1
Shallot, thinly sliced
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
681
Fat
46.4 g
Protein
7.9 g
Carbs
72.1 g
Add to plan
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Winter Citrus Salad
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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.
https://www.sidechef.com/
Cooking InstructionsHide images
step 1
In a mixing bowl, whisk together Honey (2 Tbsp), Lemon (1), and Fresh Thyme Leaves (4 tsp). 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 (4 1/4 cups) and top with Pecans (1/2 cup). 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 (4 1/4 cups) and top with Pecans (1/2 cup). Drizzle the dressing over the salad, and optionally garnish with Fresh Mint (1 sprig).
Tags
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Dairy-Free
Gluten-Free
Healthy
Shellfish-Free
Low-Calorie
Vegetarian
Quick & Easy
Salad
Spring
Summer
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