Winter Citrus Salad
This Winter Citrus Salad is full of fresh greens, juicy citrus slices, crunchy pistachios and will brighten up any winter day. It's dressed with a zesty orange vinaigrette and sprinkled with optional dairy-free feta to top it off. Gluten-free, vegan, paleo and Whole30 friendly.
Ingredients
For the Dressing
- 3 tbsp orange juice (or half an orange)
- 1 tbsp apple cider vinegar or coconut vinegar
- 1/4 cup olive oil or avocado oil
- 2 tsp Dijon mustard
- 1/4 tsp sea salt
- black pepper , to taste
For the Salad
- 3 cups chopped romaine lettuce or lettuce of choice
- 2 cups baby spinach or 1 bag baby spinach
- 1 cup arugula
- 2 small oranges
- 2 small pink or red grapefruit sliced
- 1/3 cup pistachios or toasted walnuts, for garnish
- fine grain sea salt to taste
- fresh ground black pepper to taste
Optional for topping
- vegan feta or regular if not dairy-free, for garnish. Omit for paleo and Whole30.
Instructions
-
In a bowl or jar, whisk or shake together the orange juice, vinegar, oil, and mustard until combined. Season with salt and black pepper. Set aside while you prepare the salad.
-
Using a sharp knife, cut off the top and bottom ends of the orange. Lay the orange on a flat surface so it doesn't tip over. Cut all around the orange, removing the entire peel and white pith, while sparing as much flesh as possible. Cut into 1/2-inch thick slices.
-
Add the spinach to a large bowl or platter. Pour half of the dressing over the spinach. Toss well to coat.
-
Arrange the orange slices and persimmons throughout. Sprinkle with shallots, rosemary leaves and walnuts.
-
Drizzle with some more dressing and season with some salt and freshly ground black pepper. Sprinkle with some feta if desired.
Recipe Notes
Refrigerate leftover salad in an airtight container for up to 24 hours. Dressing will last for up to 5 days in a sealed jar or container in the fridge. Shake or mix well before using.