Winter Citrus Salad with Honey Dressing
Updated Oct. 17, 2023
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 2blood oranges or tangerines
- 1pink grapefruit
- 1navel orange
- Salt
- ½small red onion or 1 shallot, chopped
- 3tablespoons extra virgin olive oil
- 1tablespoon sherry vinegar
- ½teaspoon honey
- Lime or lemon juice to taste
- ¼teaspoon freshly chopped tarragon or a pinch dried
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
150 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 1 gram protein; 314 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
- Step 2
Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Mary Lynn
Next time use less oil, and add a touch of ground red pepper for a little "kick".
Eva Santos-Phillips
Loved this salad. I made it again and again in late April when I had a lot of citrus at my disposal. Easy to make and enjoy. I made it with blood & cara-cara oranges, pink grapefruit, and kumquats. I left out the onion.
C
Used an entire lime to find balance with the quantity of oil and it was excellent; also, it resulted in a good quantity of dressing for the fruit. Used shallot instead of red onion; was judicious with salt but found it necessary on the fruit but not in the dressing.
Kristi Leonard
I used my biscuit cutter to make perfect wheels - saved on time because I didn’t have to peel the fruit, first. 🙌🏼 Delicious!
emily
One of my favorite salads ever. How can something so good for you be so delicious? Love it with grilled skirt steak in fresh corn tortillas.
Eva
One of my favorites! It’s an elegant addition to a wintertime party or other gathering, and so incredibly simple to put together. We’ll be having it tonight with slices of avocado tucked in amongst the oranges and grapefruits.
riverdalite
Served this with Feta-Brined Roast Chicken and wowed my guest. For me, this is a year-round salad, because it's so delicious with shallot (not the red onion). That 1/2 tsp honey is perfect.
S
great! use a big handful of fresh parsley instead of tarragon.
charlene
Simple, delicious, and a nice palate cleanser between 2 very rich dishes. My guests were surprised and all loved it.
Becca
I make this for my Seder every year - it's a delicious, light addition to any meal!
Robin Bradford
What a beautiful recipe. Can be modified easily if you don't have exactly what's called for. Once I discovered this, have made it so many times it's become a staple.
LT
This is a beautiful, refreshing salad with Mother's Day brunch, plated over greens at a spaghetti or chili potluck, recently with steak tacos. Everywhere I take this, people want the recipe (and drink the juice). Pink pomelo really adds. And whole sliced kumquats add great texture and flavor.
John
Made this last night, strictly according to the recipe. It's a keeper. Next time, I might top it with chopped pistachios.
Alana
I could not find tarragon, however I had plenty of mint that needed to be used-it was a great substitute! Delicious salad, will absolutely be making on repeat this winter.
Bernice
It’s too much oil but once you fix that, it’s delicious and beautiful. I used mint which was perfect with it.
MEH
This a very good winter salad. Variations include adding radishes (watermelon radish makes it particularly eye-catching) and composing the salad on a bed of radicchio or endives.
KE
Wonderful salad - went perfectly with roast beast on Christmas Eve! I laid it out on a bed of dressed spicy greens (made double the dressing) and it was beautiful. One note of interest, my father in law couldn't eat it because of the grapefruit (heart medication) which was mixed throughout. So, check your guests when you make this. The grapefruit and pomelo were really invaluable. I did remove the skins altogether from the grapefruit - not circles but much tastier.
Jenny
Delicious for Xmas morning brunch! I'll supreme the grapefruit next time, though. Would lose the pinwheel effect, but will make it easier to eat. Looking forward to making it again.
Allison
Excellent served over a bed of arugula, too!
Amanda R.
Simple and so delicious! I make this salad on repeat (without the onion). The key is high quality olive oil. I use 5 Elementos cornicabra extra virgin olive oil (from spain) and it makes the sauce come out DIVINE. If it wasn’t so laborious cutting all the pith off the citrus, I would definitely make this everyday.
Ellen
I am in Florida so had access to some very sweet, juicy citrus fruits. The red grapefruit was so good! After cutting the fruits I drained the juice into a glass and drank it. I wanted another. Pulled a key lime from the yard and squeezed the juice into the dressing. Served it with chicken pot pie.
alewis
So simple and so incredible. I am regularly serving this in the winter now. Great alternative to a green salad. I slice the citrus very thin and call it citrus sashimi. Knockout dish.
AC
Delicious and easy! Love the simplicity of Mark's recipes.
Carol J
Rather bland until chilled overnight in the refrigerator and then, delicious! I used parsley instead of tarragon. Stays nice several days.
Private notes are only visible to you.
Advertisement
