Cozy Citrus Greens Salad

I threw this together on a gray February afternoon when the farmers market had more citrus than I knew what to do with. The kitchen smelled like cold rain outside, but peeling that first grapefruit brought the whole room to life. It wasn't planned, just a handful of greens I needed to use and fruit that was too pretty to ignore.

The first time I served this was for a friend who swore she hated salad. She went quiet after the first bite, then asked if I'd written it down anywhere. I hadn't, but I started keeping notes after that because she asked for it three times in one month.

Ingredients

• Baby kale or spinach: I go for kale when I want more chew, spinach when I'm feeling gentler that day.
• Swiss chard: The stems add a subtle snap that makes this feel less like rabbit food and more like an actual meal.
• Orange and grapefruit: Use whatever looks good, but make sure they're heavy for their size because that means they're juicy.
• Toasted pecans or walnuts: I toast them in a dry pan until they smell nutty and just start to darken, usually about four minutes.
• Goat cheese or feta: Optional, but the tang plays so well with the citrus that I almost always add it.
• Olive oil: A fruity one makes the vinaigrette sing, but any good quality oil works.
• Lemon juice and orange juice: Fresh only, the bottled stuff tastes flat here.
• Dijon mustard: This is what holds the dressing together and keeps it from separating.
• Honey or maple syrup: Just enough to round out the acid without making it sweet.

Instructions

Make the vinaigrette:

Whisk the olive oil, lemon juice, orange juice, Dijon, honey, salt, and pepper in a small bowl until it looks creamy and unified. Taste it on a leaf to check the balance.

Prep the greens:

Toss the kale or spinach with the Swiss chard in a large bowl, making sure the leaves are dry so the dressing clings instead of sliding off.

Add the citrus:

Nestle the orange and grapefruit segments into the greens, breaking them up a bit if they're huge. Let some of the juice fall in, it helps the dressing go further.

Dress and toss:

Drizzle the vinaigrette over everything and use your hands to gently lift and turn the salad until it's evenly coated.

Finish and serve:

Scatter the toasted nuts and cheese on top right before serving. If you dress it too early, the greens wilt and lose their spirit.

Save

There's something about citrus in winter that feels like a small rebellion against the cold. This salad became my answer to the question nobody asked, which is how to feel lighter without feeling deprived. It works as a side, but I've eaten the whole bowl standing at the counter more times than I'll admit.

What to Serve It With

I've paired this with roast chicken, grilled fish, and once with nothing but a thick slice of sourdough. It holds its own next to rich mains because the citrus and mustard cut through butter and oil without competing.

How to Store Leftovers

Honestly, this doesn't keep well once dressed. If you're planning ahead, store the greens, citrus, and vinaigrette separately in the fridge and assemble right before eating. The nuts stay crunchier in a sealed container on the counter.

Ways to Make It Your Own

I've swapped in arugula when I wanted more pepper, added thinly sliced fennel for crunch, and once used blood oranges just because they were beautiful. You can also throw in avocado if you want it to feel more filling, or skip the cheese entirely and it still tastes complete.

• Try pomegranate seeds in place of one of the citrus fruits for a jewel tone pop.
• A handful of fresh mint or basil makes it feel brighter and almost springlike.
• If you don't have Dijon, a small spoonful of tahini in the dressing adds body and a nutty undertone.

Save

This is the kind of salad that makes people rethink what salad can be. I hope it finds a place at your table, whether that's a quiet Tuesday or a table full of people you love.

Recipe FAQs

→ What greens are best for this salad?

Baby kale, spinach, and Swiss chard provide a hearty, nutritious base, but mixed greens or arugula can be used as alternatives.

→ How do the citrus segments affect the flavor?

Orange and grapefruit segments add bright, tangy notes that balance the richness of the greens and nuts.

→ Can I substitute the nuts used in this dish?

Yes, toasted pecans or walnuts work well for crunch, but feel free to use other nuts or omit them for allergies.

→ Is the cheese necessary for this salad?

The crumbled goat cheese or feta is optional; it adds a creamy, tangy element but can be left out or replaced with dairy-free alternatives.

→ What dressing complements the ingredients?

A vinaigrette made with olive oil, lemon juice, orange juice, Dijon mustard, honey, salt, and pepper enhances the fresh flavors perfectly.

→ How can I make this dish allergy-friendly?

Omit nuts to avoid tree nut allergens, and skip the cheese or use vegan cheese to accommodate dairy sensitivities.