Savory Citrus Greens Salad (Printable)

Zesty citrus greens tossed with toasted nuts and savory cheese for a fresh, nutritious dish.

# What You’ll Need:

→ Greens

01 - 6 cups mixed salad greens (arugula, spinach, watercress)
02 - 1 cup baby kale, chopped

→ Citrus

03 - 1 large orange, segmented
04 - 1 grapefruit, segmented
05 - Zest of 1 lemon

→ Nuts & Cheese

06 - 1/3 cup toasted walnuts or pecans, roughly chopped
07 - 1/4 cup crumbled feta or goat cheese

→ Citrus Vinaigrette

08 - 3 tablespoons extra-virgin olive oil
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon fresh orange juice
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey
13 - 1 small garlic clove, finely minced
14 - Salt and black pepper, to taste

# How-To Steps:

01 - Whisk olive oil, lemon juice, orange juice, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl until emulsified.
02 - Place mixed salad greens and baby kale in a large salad bowl.
03 - Incorporate orange and grapefruit segments, then sprinkle lemon zest over the greens.
04 - Drizzle the citrus vinaigrette over the salad and toss gently to coat thoroughly.
05 - Sprinkle toasted nuts and crumbled cheese on top just before serving.

# Expert Advice:

01 -
  • It comes together in the time it takes to set the table, no stove required.
  • The citrus makes everything taste clean and alive, even on a grey Tuesday.
  • You can toss in whatever greens or nuts you have without measuring twice.
  • It feels fancy enough for company but easy enough for a solo lunch over the sink.
02 -
  • Dress the salad right before serving or the greens will wilt and weep into the bottom of the bowl.
  • Segment the citrus over a bowl to catch the juice, then squeeze the membranes into your vinaigrette for extra brightness.
  • If your vinaigrette splits, add a tiny splash of cold water and whisk again until it comes back together.
03 -
  • Toast your nuts until they smell like they're about to burn, then pull them off the heat, that's when they taste the best.
  • Use a microplane for the lemon zest so it's fine and fragrant, not bitter chunks.
  • Taste the vinaigrette before you dress the salad and adjust the salt, acid, or honey until it makes you want another spoonful.

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