Winter Citrus Salad

with lemon vinaigrette

When people think of salads from 10 years ago, the first thing that pops into their heads are probably a plate of sad and wilted iceberg lettuce slathered in ranch dressing with a few wedges of sliced tomatoes served on the side.

Salads have come a long way from the way we thought of them before compared to how they are viewed now. Welcome to the modern world where instead of them being a forgotten after thought, they are now thought of as creative additions and at times the main dishes.

The great thing about this Citrus Winter Salad is that it is a modern take on the basic fruit salad. It is tangy and sweet with a just a hint of bite from the fennel and red onion. I usually make a large batch of the lemon vinaigrette used for the dressing and marinade chicken over night in it. I finish it off by grilling it on the stovetop with some fresh blood orange and lemon slices, creating the perfect dish for lunch or a light dinner.

For those of you who have not discovered the blood orange, you are totally missing out. They have a distinct flavor consisting of a mild raspberry like taste. They are extremely delicate in flavor and pair quite well along side the sharp bite of grapefruit and the sweet bite of naval orange. I can’t get enough of them, especially when they are included in this salad as a whole.


  • 3 Blood Oranges, peeled & sliced
  • 2 Large Naval Oranges, peeled & sliced
  • 1 Large Red Grapefruit, peeled & sliced
  • ½ Red Onion, sliced thin
  • ½ c. Fennel, sliced thing
  • 3 c. Baby Arugula
  • Handful of fresh Italian Parsley, Dill, and Mint
  • Salt/Pepper to taste


  • Ingredients for Lemon Vinaigrette Dressing:
  • 2 tsp. Honey Dijon Mustard
  • 3 Tbsp. Olive Oil
  • Juice of 1/2 a lemon


  1. Prepare the salad by peeling and slicing the fruit, set aside. Wash the fresh herbs and salad, set aside.
  2. Mix the salad dressing.
  3. Plate the salad on the platter by layering it with salad, fresh herbs, and then topping it with fresh sliced fruit, onions and fennel. Drizzle with vinaigrette and serve.
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