Winter Citrus Salad with Blood Orange Vinaigrette

 In Dairy Free, Date Night, Dinner, Gluten Free, Lunch, Paleo, Salad, Side Dishes, Under 30 Minutes, Vegetarian, Winter

Yesterday Tony and I went for our first hike since arriving in Utah. The trail is called The Living Room Trail because at the summit people have built chairs and benches out of flat, red stones. The hike was rated “moderate” and I found it to be a little more challenging than I expected!

I wore my new, Sorel boots that I decided were a worthy, winter investment in keeping my toes dry and while not a single drop of water invaded my socks, we had barely gone a quarter mile when we hit a long, uphill section of shaded trail that was nothing but smooth, ice. Tony was wearing his well-loved running shoes and the soles are soft and a little worn to say the least so much like the soft rubber on a snow tire, he went right on up with no problem.

The extremely hard soles of my shoes acted like a snowboard and I barely made headway before sliding back down in a crouched position, clinging to a passing tree root to stop the descent. This went on for a good five minutes at the end of which I was very muddy and beginning to get irritated when Tony intervened, came back and went behind me, pushing me as we went. This was great fun, for me at least, and we emerged from the shaded area to a dry trail and the rest of our hike.

Two hours later we made it back to the car, flushed from the fresh air and exertion and both with a strong craving for some vitamins. So we hit the grocery store and emerged with an exorbitant amount of citrus (It’s just coming back in season, yay!) and some greens.

We went back home and I discovered the bottle of balsamic vinegar I was sure we had was actually white wine vinegar and that the bottle of red wine vinegar was infused with pomegranate. This was an interesting discovery because the day before I had come home with a box of thin spaghetti that I would have sworn was fettuccini, and the day before that I came home with a six-pack of IPA that apparently was mango flavored and I had failed to notice (It was not delicious). All this to say I have resolved to up my attention levels at the grocery store and that, regardless of what kind of vinegar you have you’re still very likely to come out with a good salad dressing.

Now, about this citrus salad – If you have never supremed fruit before I must warn you it is a pain in the butt. However, if you master the technique you will feel very fancy and it will make up for all the membranes that your mother made you eat on your oranges because it was “good for you.”

However, if you’re in a hurry, don’t have a sharp knife or just don’t feel like you want to mess with delicately removing fruit from its walls, you can absolutely just peel an orange or cutie and toss those sections in the salad. You can even use a can of mandarin oranges, just make sure to drain them well and use some of the juice for your vinaigrette if you like. But do give this salad a whirl, it’s fancy enough for a date night or dinner guests, and just as delicious eaten by yourself, on your couch, in sweatpants. P.S It’s especially good when followed by four, chocolate chip cookies.

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Winter Citrus Salad with Blood Orange Vinaigrette

Difficulty: Medium

Yield: 2 Servings
Prep Time: 20 min
Cook Time: 0 min

Ingredients:

For the Salad:

  • 4 Cups Spring Greens or Arugula
  • ½ Red Onion
  • ½ Avocado
  • 1 Grapefruit
  • 1 Blood Orange
  • ⅓ Cup Feta Cheese
  • ¼ Cup Salted, Roasted Sunflower Seeds

For the Vinaigrette:

  • 1 Tablespoon Blood Orange Juice
  • 2 Tablespoons Red Wine Vinegar
  • 1 Tablespoon Honey
  • 1 teaspoon Red Pepper Flakes
  • ¾ Cup Grapeseed Oil
  • 1 teaspoon Sesame or Sunflower Oil (optional)
  • Salt to taste
  • Pepper to taste

Directions:

Supreme the citrus one at a time. Begin by cutting off the top and bottom of the citrus so it has a flat surface. Use the heel of your knife for more control and cut the peel off in strips. You want to remove as much of the pith and membrane as possible but don’t worry if a little is left.

When all of the peel has been removed hold the citrus over a bowl to catch the juice, use a paring knife if that’s more comfortable for this part. Cut in between the fruit segments, wiggling each piece of fruit loose as you go. Set the fruit on a paper towel-lined plate to dry them a bit. Repeat with the second citrus.

The remaining citrus core will contain quite a lot of juice, put them in a lemon juicer or use your hands to squeeze out the remaining juice. Save one Tablespoon for your vinaigrette.

Wipe the cutting board clean and then thinly slice your red onion, set aside.

Make the vinaigrette by combining the honey, vinegar, citrus juice, sesame oil, red pepper flakes, salt and pepper in the blender. Turn it on low and slowly add the grapeseed oil. Turn off the blender and taste your vinaigrette. Adjust as needed.

When ready to assemble the salad, toss the mixed greens and red onion with the vinaigrette until lightly coated. Pile the dressed greens onto a plate.

For best presentation, take your avocado half and place it flat side down on the cutting board. Peel off the shell and then thinly slice with a very sharp knife. Add the avocado to your salad followed by supremed citrus pieces. Top with plenty of sunflower seeds and feta. Enjoy!

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Cutting Board
  • Mixing Bowl – Large
  • Liquid Measurer
  • Measuring Spoons
  • Measuring Cups
  • Lemon Juicer
  • Blender

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Winter Citrus Salad with Blood Orange Vinaigrette

Difficulty: Medium

Yield: 2 Servings
Prep Time: 20 min
Cook Time: 0 min

Ingredients:

For the Salad:

  • 4 Cups Spring Greens or Arugula
  • ½ Red Onion
  • ½ Avocado
  • 1 Grapefruit
  • 1 Blood Orange
  • ⅓ Cup Feta Cheese
  • ¼ Cup Salted, Roasted Sunflower Seeds

For the Vinaigrette:

  • 1 Tablespoon Blood Orange Juice
  • 2 Tablespoons Red Wine Vinegar
  • 1 Tablespoon Honey
  • 1 teaspoon Red Pepper Flakes
  • ¾ Cup Grapeseed Oil
  • 1 teaspoon Sesame or Sunflower Oil (optional)
  • Salt to taste
  • Pepper to taste

Directions:

Supreme the citrus one at a time. Begin by cutting off the top and bottom of the citrus so it has a flat surface. Use the heel of your knife for more control and cut the peel off in strips. You want to remove as much of the pith and membrane as possible but don’t worry if a little is left.

When all of the peel has been removed hold the citrus over a bowl to catch the juice, use a paring knife if that’s more comfortable for this part. Cut in between the fruit segments, wiggling each piece of fruit loose as you go. Set the fruit on a paper towel-lined plate to dry them a bit. Repeat with the second citrus.

The remaining citrus core will contain quite a lot of juice, put them in a lemon juicer or use your hands to squeeze out the remaining juice. Save one Tablespoon for your vinaigrette.

Wipe the cutting board clean and then thinly slice your red onion, set aside.

Make the vinaigrette by combining the honey, vinegar, citrus juice, sesame oil, red pepper flakes, salt and pepper in the blender. Turn it on low and slowly add the grapeseed oil. Turn off the blender and taste your vinaigrette. Adjust as needed.

When ready to assemble the salad, toss the mixed greens and red onion with the vinaigrette until lightly coated. Pile the dressed greens onto a plate.

For best presentation, take your avocado half and place it flat side down on the cutting board. Peel off the shell and then thinly slice with a very sharp knife. Add the avocado to your salad followed by supremed citrus pieces. Top with plenty of sunflower seeds and feta. Enjoy!

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Cutting Board
  • Mixing Bowl – Large
  • Liquid Measurer
  • Measuring Spoons
  • Measuring Cups
  • Lemon Juicer
  • Blender

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Tools to help you get the job done!
For a full list click on Tools You’ll Need at the top of the recipe card.

Learn the Lingo & Pro Tips

Winter Citrus Salad with Blood Orange Vinaigrette 2 Servings 4 Cups Spring Greens or Arugula ½ Red Onion ½ Avocado 1 Grapefruit 1 Blood Orange ⅓ Cup Feta Cheese ¼ Cup Salted, Roasted Sunflower Seeds 1 Tablespoon Blood Orange Juice 2 Tablespoons Red Wine Vinegar 1 Tablespoon Honey 1 teaspoon Red Pepper Flakes ¾ Cup Grapeseed Oil 1 teaspoon Sesame or Sunflower Oil (optional) Salt to taste Pepper to taste
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