Winter Citrus Salad with Lemon Honey Poppyseed Vinaigrette Recipe

Introduction

This Winter Citrus Salad with Lemon Honey Poppyseed Vinaigrette is a refreshing, vibrant dish perfect for brightening chilly days. The combination of various oranges, grapefruit, and a zesty dressing creates a delightful balance of sweet and tangy flavors.

Ingredients

• 2 blood oranges
• 2 cara cara oranges
• 2 navel oranges
• 1 grapefruit
• ⅓ cup sliced almonds
• 6 cups spring mix (or baby arugula or spinach)
• ½ cup pomegranate arils
• ¼ cup fresh mint leaves (roughly chopped)
• ½ cup goat cheese (crumbled)
• ⅓ cup extra virgin olive oil
• ¼ cup fresh lemon juice
• 2 tbsp honey (adjust to taste)
• 1 tbsp poppy seeds
• ½ tsp Dijon mustard
• Kosher salt and black pepper (to taste)

Instructions

1. Step 1: In a small mixing bowl, whisk together the olive oil, fresh lemon juice, honey, poppy seeds, and Dijon mustard until the dressing is well combined. Season with kosher salt and black pepper to taste. Adjust sweetness by adding more honey if desired.
2. Step 2: Peel the blood oranges, cara cara oranges, navel oranges, and grapefruit, removing all the white pith. Slice each citrus fruit into ¼ inch rounds and set aside.
3. Step 3: Heat a dry skillet over medium heat. Add the sliced almonds and stir frequently for 3 to 5 minutes, until they turn golden and fragrant. Remove from heat and let cool.
4. Step 4: Place the spring mix in a large salad bowl. Arrange the citrus slices over the greens, then sprinkle with pomegranate arils and chopped mint leaves.
5. Step 5: Lightly drizzle some of the dressing over the salad and gently toss to combine the ingredients without bruising the citrus.
6. Step 6: Top the salad with the toasted almonds and crumbled goat cheese. Serve immediately with the remaining dressing on the side to allow guests to add more as they prefer.

Tips & Variations

• Use baby arugula or spinach in place of spring mix for a different texture and flavor profile.
• For added crunch, substitute sliced almonds with toasted pecans or walnuts.
• Make the vinaigrette ahead and refrigerate; whisk before serving.
• Try adding avocado slices or thinly sliced fennel for extra freshness.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated as well. Assemble the salad just before serving to maintain freshness. If reheating, this salad is best served cold and fresh rather than warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other citrus fruits in this salad?

Yes, you can swap in other citrus fruits like tangerines, blood grapefruit, or even kumquats to vary the flavor.

How do I prevent the citrus from becoming bitter?

Be sure to remove all the white pith from the citrus before slicing, as it can add bitterness to the salad.

Winter Citrus Salad with Lemon Honey Poppyseed Vinaigrette Recipe

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A refreshing and vibrant Winter Citrus Salad featuring a mix of blood oranges, cara cara oranges, navel oranges, and grapefruit combined with toasted almonds, pomegranate arils, fresh mint, and creamy goat cheese. Tossed in a zesty Lemon Honey Poppyseed Vinaigrette, this salad is a perfect balance of sweet, tangy, and nutty flavors that brighten up any winter meal.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Salad Ingredients

• 2 blood oranges
• 2 cara cara oranges
• 2 navel oranges
• 1 grapefruit
• ⅓ cup sliced almonds
• 6 cups spring mix (or baby arugula or spinach)
• ½ cup pomegranate arils
• ¼ cup fresh mint leaves, roughly chopped
• ½ cup goat cheese, crumbled

Dressing Ingredients

• ⅓ cup extra virgin olive oil
• ¼ cup fresh lemon juice
• 2 tbsp honey (adjust to taste)
• 1 tbsp poppy seeds
• ½ tsp Dijon mustard
• Kosher salt and black pepper, to taste

Instructions

1. Make the Dressing: In a small mixing bowl, combine the extra virgin olive oil, fresh lemon juice, honey, poppy seeds, and Dijon mustard. Whisk thoroughly until all ingredients are well blended. Season the dressing with kosher salt and black pepper to taste. Adjust the sweetness by adding more honey if preferred.
2. Prepare the Citrus: Peel the blood oranges, cara cara oranges, navel oranges, and grapefruit ensuring all the white pith is completely removed for a clean flavor. Then place each citrus fruit on its side and carefully slice into ¼ inch slices. Set these citrus slices aside.
3. Toast the Almonds: Heat a dry skillet over medium heat on the stovetop. Add the sliced almonds and stir frequently for 3 to 5 minutes until they turn golden brown and emit a fragrant aroma. Remove the skillet from heat and allow the almonds to cool.
4. Assemble the Salad: In a large salad bowl, add the spring mix greens. Arrange the citrus slices evenly over the greens. Scatter the pomegranate arils and roughly chopped mint leaves on top of the citrus and greens.
5. Toss and Serve: Lightly drizzle some of the prepared Lemon Honey Poppyseed Vinaigrette over the salad and gently toss to combine the ingredients without bruising the citrus. Sprinkle the cooled toasted almonds and crumbled goat cheese over the salad. Serve immediately with the remaining dressing on the side for additional flavoring as desired.

Notes

• For a variation, substitute spring mix with baby arugula or spinach.
• Make sure to remove all white pith from the citrus to avoid bitterness.
• Adjust the honey quantity in the dressing based on your preferred sweetness level.
• To keep the almonds crunchy, add them just before serving.
• This salad is best served fresh and does not store well once tossed.

Keywords: winter citrus salad, lemon honey poppyseed vinaigrette, citrus salad, healthy salad, winter salad, toasted almonds, goat cheese salad