Time to Reset: A Zesty Citrus Salad

Spring is just around the corner, and after months of hearty winter meals, I’m ready for something bright, fresh, and full of flavor. If you’re like me, the cold weather might have you craving comfort foods, but now is the perfect time to lighten things up—and what better way to do that than with citrus?

Right now, citrus fruits are in full swing, and they’re at their juiciest and most vibrant. Whether you’re looking to add a burst of sunshine to your meals or just need a refreshing pick-me-up, citrus is the answer. Plus, it’s budget-friendly and packed with vitamins, making it the ideal ingredient to boost your energy and add a little zest to your routine. Think of it as a budget-friendly detox—no fancy powders or expensive cleanses required.

As we transition from winter to spring, I’ve been turning to my go-to citrus salad. It’s light, flavorful, and makes eating fresh a breeze—even on the busiest days. Let me share how I prep ahead for a week of healthy, citrus-filled meals!

Confession time:

Since I work from home, my lunches often blur into whatever is easiest to grab. And let’s be honest: when you’re busy, “easy” doesn’t always equal “healthy.” Skipping lunch altogether was becoming a bad habit, and I’d find myself diving into less-than-nutritious snacks just to get through the day. So, I’ve started prepping ahead over the weekend to make sure I have something fresh, light, and delicious ready to go. Even a Diva needs a reset!

 

 

Enter my winter citrus salad. It’s my secret weapon for resetting my eating habits without sacrificing flavor. The dressing is a sweet and tangy vinaigrette that’s so good, I could practically drink it. Orange juice, a touch of honey and mustard, a dash of apple cider vinegar, and olive oil—it’s simple, zesty, and keeps beautifully in the fridge for up to a week. I whip up a batch on Sunday so I’m ready to toss a salad together in minutes.

Speaking of tossing, let’s talk salad assembly. The night before, I prep whatever citrus fruits I have on hand. Blood oranges, grapefruits, mandarins, or any variety that’s on sale—they’re all fair game. I cut them up and store them in the fridge to make the next day’s lunch a breeze. Then, when it’s time to eat, I grab whatever greens I have, add fresh mint, cilantro or parsley, toss in the citrus, sprinkle some nuts (almonds, pistachios, you name it), and finish with a handful of pomegranate seeds for extra sparkle (only if pomegranates are on sale!).

It’s colorful, nutritious, and endlessly customizable. Need protein? Add grilled chicken or fish. Serving it with dinner? It’s the perfect side dish to brighten up a winter meal. This salad is my go-to for getting back on track and making the most of citrus season.

How to Supreme Fruit for Citrus Salad

For an elegant flair, slice ½ inch from the top and bottom of each citrus fruit, then stand them upright on a cutting board. Use a sharp paring knife to carefully slice away the peel and pith, following the curve of the fruit. Cut along each membrane to gently release the citrus sections, known as supremes, for a beautifully refined touch. Squeeze the juice from the leftover citrus membranes into a measuring cup or small bowl to make the vinaigrette, recipe below.

WINTER CITRUS SALAD

Yield: 4 servings | Prep Time: 20 minutes | Total Time: 20 minutes

What You’ll Need:

For the Dressing:

4 tablespoons orange or mixed citrus juice

1 lime, juiced and zested

2 tablespoons apple cider vinegar

2 tablespoons honey

1 teaspoon Dijon mustard

1 small clove garlic, minced or pressed

¼ teaspoon kosher salt

¼ teaspoon black pepper

½ cup extra virgin olive oil

For the Salad:

6 to 8 cups lightly packed mixed greens

2-3 navel oranges (or blood oranges or cara cara oranges), sliced into supremes

1 grapefruit, sliced into supremes

½ small red onion, thinly sliced

A handful of fresh mint or parsley, torn

4 tablespoons pistachios (optional)

½ cup pomegranate arils (optional)

Grilled chicken or fish (optional)

Here’s How:

Make the dressing: In a small bowl or jar, whisk together the orange juice, lime juice, vinegar, honey, Dijon mustard, and minced garlic. Season with salt and pepper. While whisking, slowly drizzle in the olive oil. Give it a taste and adjust the seasoning with more salt, pepper, or a touch more honey if needed. Yield: approximately 1 ⅓ cups.

Assemble the salad: Toss the mixed greens with some of the dressing then spread them on a platter. Top artistically with citrus, red onion, and fresh herbs. Sprinkle with pomegranate arils and pistachios for added crunch.

To serve: Drizzle the dressing over the salad and serve immediately.

As we embrace healthier habits this year, I hope you’ll give this winter citrus salad a try. It’s brimming with Vitamin C, packed with flavor, and just the thing to make us appreciate the season—while dreaming of warmer days ahead.

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