Root Citrus Greens Salad (Printable)

Fresh mix of earthy roots, bright citrus, and tender greens for a colorful, easy-to-prepare dish.

# What You’ll Need:

→ Root Vegetables

01 - 1 medium beet, peeled and julienned
02 - 1 medium carrot, peeled and julienned
03 - 1 small watermelon radish, thinly sliced

→ Citrus

04 - 1 large orange, peeled and segmented
05 - 1 small pink grapefruit, peeled and segmented
06 - Zest of 1 lemon

→ Greens

07 - 4 cups mixed baby greens (arugula, spinach, or lettuce)
08 - 1/4 cup fresh parsley leaves

→ Dressing

09 - 3 tablespoons extra virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon honey or maple syrup
12 - 1/2 teaspoon Dijon mustard
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - 2 tablespoons toasted pumpkin seeds
15 - 1 tablespoon crumbled feta cheese (optional)

# How-To Steps:

01 - Place julienned beet, carrot, and sliced watermelon radish into a large bowl.
02 - Incorporate orange and grapefruit segments along with lemon zest into the bowl.
03 - Gently fold in mixed baby greens and parsley leaves to the mixture.
04 - Whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl until emulsified.
05 - Drizzle the dressing over the salad and toss gently until combined.
06 - Transfer the mixture to a serving platter or individual plates.
07 - Sprinkle toasted pumpkin seeds and optional crumbled feta cheese on top and serve immediately.

# Expert Advice:

01 -
  • It comes together in less time than it takes to order takeout, with zero cooking required.
  • The colors are so stunning that people think you spent hours in the kitchen when really it was pure joy mixed with pure laziness.
  • It tastes light and fresh but actually keeps you satisfied, especially if you sneak in some protein.
02 -
  • Don't dress the salad more than a few minutes before serving—the greens will wilt and lose that vibrant crunch that makes this dish worth making.
  • Taste your dressing before it touches the salad; a slightly sharp, slightly sweet balance is what you're after, and everyone's taste buds are different.
03 -
  • Use a microplane to zest your lemon—it gives you feathery, bright zest instead of chunky pieces that feel overwhelming.
  • If you're making this ahead, prepare everything separately and only assemble and dress it right before you serve; salads are a now-food, not a later-food.

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