Winter Citrus Salad
When it’s cold and dark outside, we need to make an extra effort to bring a little vibrancy into our lives and this Winter Citrus Salad will do just that! If you are following along with me on Instagram, this is the fourth salad in my Winter Salad Series.
I don’t know about you, but after the indulgence of the holidays, I am MORE than happy to see a few more veggies on my plate!
If you too, are looking for a little more nutritional value in your diet, or if you are embarking on healthier eating habits this year, I hope you consider adding this winter citrus salad to your repertoire. It is bright, full of vitamins C and bursting with citruses that make us enjoy winter yet yearn for warmer days.
Why You'll Love This Salad:
Seasonal Goodness:
Winter citrus fruits are not only delicious but also packed with vitamin C, providing a healthy boost during the colder months.
Vibrant Colors
The combination of citrus hues, deep green avocado, and the caramelized fennel creates a visually stunning dish, perfect for brightening up any winter day.
Nutrient-Rich and Satisfying
Avocado adds creaminess, while pine nuts contribute a satisfying crunch. Together, they make this salad not only delicious but also satisfying and nutritious.
Quick and Easy
With minimal cooking involved, this Winter Citrus Salad is a breeze to put together, making it an excellent choice for a quick, yet impressive, weeknight dinner or a side dish for gatherings.
Need more Winter Salad ideas? Try some of these….
Roasted Cauliflower Salad with Chickpeas and Crispy Halloumi
Winter Citrus Salad
Ingredients:
1 fennel bulb, sliced into wedges
2 cups arugula leaves
1 orange, segmented, pith removed
1 small pink grapefruit, segmented, pith removed
1 avocado, sliced
2 tablespoons pine nuts
¼ cup shaved pecorino
¼ cup fresh mint leaves
Sea salt and freshly ground black pepper
Directions:
Preheat your oven to 400F. Trim the stalks from your fennel then cut the fennel in half vertically. Slice each half into 4 wedges, removing the tough stem from the very centre. Place the fennel wedges onto a baking sheet and drizzle with olive oil. Season with salt & pepper and roast for 30 minutes, until the edges get a little browned and crispy.
Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, and Dijon mustard.
Assemble the salad on a platter by arranging the arugula, the roasted fennel, and the citrus segments. Drizzle with a few spoonfuls of the dressing and sprinkle with salt. Top with the avocado, pine nuts, pecorino, and mint. Drizzle with more dressing, sprinkle with salt and pepper, and serve.
Serve with crusty bread, a protein of your choice and Enjoy!
Did you try this bright and vibrant salad? What did you think? Did you make any modifications? Please share! And don’t forget to tag me @christies.lovestory. I love seeing your kitchen creations!