Citrus Citrus Greens Salad

I made this salad on a gray February afternoon when I desperately needed color on my plate. The kitchen smelled like citrus and winter was finally losing its grip. I tossed together whatever greens I had with a handful of ruby grapefruit segments, and suddenly lunch felt like a small celebration.

I brought this to a potluck once and watched people go back for seconds before the main course even arrived. Someone asked if I had added sugar to the dressing, but it was just honey and fresh citrus doing their thing. That night I realized how much a simple salad could steal the show.

Ingredients

• Mixed baby greens: I grab arugula and spinach for a peppery backbone, but any tender spring mix works beautifully here.
• Baby kale: Tear it by hand so the pieces stay irregular and catch the dressing in all the right spots.
• Orange: Navel or Cara Cara both work, just make sure to remove every bit of pith so the segments stay sweet.
• Ruby grapefruit: The pink flesh adds a gorgeous pop of color and a gentle bitterness that balances the honey.
• Blood orange or tangerine: Blood oranges bring drama, tangerines bring ease, either one makes this salad sing.
• Red onion: Slice it as thin as you can manage, the sharpness mellows beautifully once tossed with citrus.
• Toasted pistachios or sliced almonds: Toast them until fragrant and let them cool completely before adding, they stay crunchier that way.
• Goat cheese or feta: Crumble it loosely, the creamy tang plays perfectly against the bright acidity.
• Fresh lemon juice: Squeeze it right before you whisk, the flavor fades fast once exposed to air.
• Fresh orange juice: I use juice from one of the oranges I am segmenting, nothing goes to waste.
• Lemon zest: Grate it fine and avoid the white part, that is where the bitterness hides.
• Honey or maple syrup: Just a teaspoon smooths out the acid and helps the vinaigrette cling to the greens.
• Extra virgin olive oil: Use something fruity and green, it becomes the backbone of the dressing.
• Salt and black pepper: Crack the pepper fresh and taste as you go, citrus needs more salt than you think.

Instructions

Make the vinaigrette:

In a small bowl, whisk together lemon juice, orange juice, lemon zest, honey, olive oil, salt, and pepper until the mixture looks creamy and emulsified. Taste it and adjust the sweetness or salt if needed.

Prep the greens:

Toss mixed baby greens and torn baby kale into a large salad bowl. Make sure the leaves are dry or the dressing will slide right off.

Add the citrus:

Scatter orange, grapefruit, and blood orange segments over the greens. I like to nestle them in so every serving gets a mix.

Layer the extras:

Sprinkle red onion, toasted nuts, and crumbled cheese across the top. Do not toss yet or the cheese will clump.

Dress and toss:

Drizzle the vinaigrette over everything and use your hands or tongs to toss gently until every leaf glistens. Serve immediately while the greens are still crisp.

Save

My friend who claims she does not like salad finished her entire bowl and asked for the recipe. She said it tasted like sunshine, which made me laugh, but I knew exactly what she meant. Sometimes the simplest combinations are the ones that stay with you.

How to Segment Citrus Like a Pro

Slice off both ends of the fruit so it sits flat on the cutting board. Use a sharp knife to cut downward along the curve, removing peel and pith in strips until only the flesh remains. Hold the fruit over a bowl and slice between the membranes to release each segment, letting the juice collect below.

Make It Your Own

Add pomegranate seeds for little bursts of sweetness or thinly sliced radishes for extra crunch and color. Swap goat cheese for vegan feta if you want to keep it dairy free. I have also used avocado in place of cheese and it worked beautifully.

Pairing and Serving Ideas

This salad pairs gorgeously with grilled fish, roast chicken, or a simple frittata. I have served it as a starter before pasta and as a side with roasted vegetables. It is bright enough to stand alone but generous enough to share.

• Serve it with a crisp Sauvignon Blanc or dry Riesling.
• Double the vinaigrette and use it on grain bowls or roasted carrots later in the week.
• If you have leftovers, store the dressed salad separately or it will turn soggy by morning.

Save

This salad reminds me that good food does not have to be complicated. Just a handful of bright ingredients and a little attention, and you have something worth gathering around.

Recipe FAQs

→ What types of greens work best for this salad?

Mixed baby greens like arugula, spinach, or spring mix combined with baby kale offer a fresh, tender base with varied textures.

→ Can I substitute the nuts in the salad?

Yes, toasted pistachios or sliced almonds provide a nice crunch, but feel free to use walnuts or pecans if preferred.

→ Is there a way to make the dressing sweeter without honey?

Maple syrup is a great alternative that complements the citrus flavors while keeping the dressing natural and balanced.

→ What cheese options pair well with this salad?

Crumbled goat cheese or feta add a creamy, tangy element that contrasts nicely with the citrus and greens.

→ How can I add extra crunch or texture to the salad?

Including pomegranate seeds or thinly sliced radishes adds both crunch and a pop of color to brighten the dish.

→ What beverage pairs best with this salad?

A dry Riesling or Sauvignon Blanc enhances the citrus notes and provides a refreshing complement to the salad’s fresh flavors.