Winter Citrus Salad with Blood Orange (Printer-friendly)

Sweet-tart blood oranges and crisp fennel tossed with a zesty vinaigrette. A refreshing, colorful dish perfect for winter dining.

# What You’ll Need:

→ Citrus

01 - 3 blood oranges, peeled and sliced into rounds
02 - 2 navel oranges, peeled and sliced into rounds
03 - 1 grapefruit, peeled and segmented

→ Vegetables

04 - 1 medium fennel bulb, trimmed, cored, and thinly sliced
05 - 1 small red onion, very thinly sliced

→ Herbs and Extras

06 - 2 tablespoons fresh mint leaves, torn
07 - 2 tablespoons pomegranate seeds, optional

→ Vinaigrette

08 - 3 tablespoons extra-virgin olive oil
09 - 1 tablespoon white wine vinegar or champagne vinegar
10 - 1 teaspoon honey or maple syrup
11 - 1/2 teaspoon Dijon mustard
12 - Salt and freshly ground black pepper to taste

# How to Make It:

01 - In a small mixing bowl, whisk together olive oil, vinegar, honey, Dijon mustard, salt, and pepper until well combined. Set aside.
02 - Arrange blood orange, navel orange, and grapefruit slices on a large serving platter in slightly overlapping rows.
03 - Scatter fennel and red onion slices evenly over the citrus fruits.
04 - Drizzle the prepared vinaigrette evenly over the salad.
05 - Garnish with torn mint leaves, reserved fennel fronds, and pomegranate seeds if desired.
06 - Serve immediately, or chill for up to 30 minutes before serving to enhance flavor development.

# Expert Tips:

01 -
  • The vinaigrette seeps into the fruit creating little pockets of flavor that burst with each bite, transforming simple ingredients into something extraordinary.
  • Its a beautiful way to bring sunshine to the table during those months when fresh produce feels limited and predictable.
02 -
  • Cutting the citrus with a really sharp knife after removing ALL the white pith makes an enormous difference in both presentation and taste, eliminating any bitterness that could otherwise dominate.
  • The salad actually improves with about 15-20 minutes of resting time, allowing the dressing to slightly penetrate the fruit and the flavors to meld, but goes downhill after about 45 minutes when the fennel loses its crispness.
03 -
  • Supreme your citrus (cutting between the membranes to release just the flesh segments) for the most elegant presentation and tender texture, though it takes a bit more time than simple slicing.
  • If your citrus fruits are chilled from the refrigerator, rolling them firmly on the counter under your palm before cutting helps release more juice into the salad.

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