Winter Citrus Salad

This Winter Citrus Salad is fresh, vibrant, and easy to make. In just 10 minutes, you’ll have a light, vegan, dairy-free, and gluten-free dish.

Winter and early spring at the Farmers’ Markets bring an abundance of citrus! I used blood oranges, mandarins, grapefruit, and Sumo, but feel free to swap in your favorites. This salad isn’t so much a recipe as it is an inspiration.

The key is to keep the flavors balanced—avoid using just very tart or bitter citrus like grapefruit. Instead, mix in some sweeter varieties for a well-rounded and flavorful combination!

What you’ll need to make Winter Citrus Salad:

• 1 head of fennel 
• ⅛ red onion 
• ¼ tsp sea salt
• extra-virgin olive oil
• 2 mandarins or satsumas
• 1 blood orange 
• 1 Sumo orange, navel orange, or Cara Cara orange
• 1 grapefruit or pomelo
• ⅓ cup Castelvetrano olives or mild green olives
• ¼ cup fresh mint

Seasonal citrus that would work well in this salad:

• Blood oranges
• Cara Cara oranges
• Navel oranges
• Sumo oranges
• Clementines (only in early winter)
• Tangerines
• Mandarins
• Ruby Red grapefruit
• Pomelo
• White grapefruit (only in late spring)

Looking for more salad recipes? Give some of these a try!

• Lebanese Cabbage Salad (Salatet Malfouf)
• Shaved Brussels Sprout Salad
• The Bomb Caesar Salad Dressing
• Spicy Cucumber Salad with Quinoa & Edamame
• Fall Frisée Salad with Apple Cider Vinaigrette

Sacha Hirschfeld

Winter Citrus Salad

You'll fall in love with this citrus salad in the depths of winter! Light, refreshing, and vibrant; this vegan salad comes together in just 10 minutes.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4

Course: Salads

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 1 head of fennel trimmed and thinly sliced
• ⅛ red onion medium size; thinly sliced
• ¼ tsp sea salt
• extra-virgin olive oil
• 2 mandarins sliced into rounds
• 1 blood orange sliced into rounds
• 1 Sumo orange sliced into rounds; feel free to use a sweet navel orange
• 1 grapefruit segmented; may use Pomelo instead
• ⅓ cup Castelvetrano olives mild olives; chopped
• ¼ cup fresh mint

Equipment

• 1 serrated knife
• 1 paring knife
• 1 chefs knife
• 1 cutting board
• measuring cups ⅓, ¼, ⅛ cups
• measuring spoons ¼ tsp
• 1 medium bowl to mix the fennel, red onion, and olive oil
• 1 large plate or platter for serving

Method

 

1. In a medium-sized bowl, mix sliced fennel and red onion with a couple tablespoon of extra-virgin olive oil. I use clean hands to mix.
2. Spread ¾ of the fennel/red onion mixture on a large plate. Arrange whatever citrus you're using on top. Add remainder of the fennel/ red onion mixture. Top with chopped green olives and mint.
3. Finish with a good drizzle of your best extra-virgin olive oil. A nice basil infused EVOO would be a nice touch if you have some.