Cozy Citrus Greens Salad (Printable)

Vibrant greens paired with citrus, nuts, and a tangy vinaigrette for a fresh winter meal or side.

# What You’ll Need:

→ Greens

01 - 5 oz baby kale or spinach
02 - 2 cups chopped Swiss chard

→ Citrus

03 - 1 large orange, peeled and segmented
04 - 1 large grapefruit, peeled and segmented

→ Crunch

05 - 1/3 cup toasted pecans or walnuts, chopped

→ Cheese (optional)

06 - 1/4 cup crumbled goat cheese or feta

→ Vinaigrette

07 - 3 tablespoons olive oil
08 - 1 tablespoon fresh lemon juice
09 - 1 tablespoon freshly squeezed orange juice
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon honey or maple syrup
12 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Whisk together olive oil, lemon juice, orange juice, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
02 - Place baby kale or spinach and chopped Swiss chard into a large salad bowl.
03 - Incorporate the peeled and segmented orange and grapefruit into the greens.
04 - Drizzle vinaigrette over the salad and toss gently to ensure even coating.
05 - Sprinkle with toasted pecans or walnuts and crumbled goat cheese or feta if desired.
06 - Present immediately to enjoy optimal freshness and texture.

# Expert Advice:

01 -
  • It tastes like sunshine even when it's freezing outside, and the citrus cuts through heavy winter meals.
  • You can toss it together in less time than it takes to preheat the oven, and it always looks impressive.
02 -
  • Don't skip toasting the nuts, raw ones taste dull and chewy compared to the warm, toasted crunch.
  • Segment the citrus over a bowl to catch the juice, then whisk it into the vinaigrette for extra brightness.
03 -
  • Use a sharp knife to segment the citrus, it makes the job faster and you lose less fruit to ragged cuts.
  • If your greens are wet after washing, spin them dry or the vinaigrette will slide right off.

Return