Description
This Bright Spring Salad with Citrus Vinaigrette combines crisp greens, vibrant citrus, and crunchy nuts with a homemade zesty dressing. It’s an easy yet elegant dish perfect for showcasing fresh spring produce.
Ingredients
Scale
- 6 cups mixed spring greens, baby spinach, or arugula
- 1 large orange (navel or Satsuma), segmented
- 1/2 pink or red grapefruit, segmented (optional)
- 1/4 cup crumbled feta cheese or goat cheese (dairy-free alternative if preferred)
- 1/4 cup candied pecans, toasted walnuts, or toasted slivered almonds
- 1 small shallot, finely minced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1 tablespoon fresh orange juice (from segments or squeeze another orange)
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions
- Prep Your Produce: Gently wash and thoroughly dry your chosen greens. Carefully segment the orange (and grapefruit, if using) by slicing off the ends, cutting away the peel and pith, and then slicing along the membranes to release segments. Collect any juice for the vinaigrette. Mince the shallot finely.
- Crafting the Citrus Vinaigrette: In a small bowl or jar, combine the extra virgin olive oil, apple cider or white wine vinegar, fresh orange juice, minced shallot, honey or maple syrup, salt, and pepper. Whisk vigorously (or shake in a sealed jar) until well emulsified. Taste and adjust seasonings as needed.
- Assembling the Salad: In a large salad bowl, gently place the dried greens. Artfully arrange the citrus segments, crumbled cheese, and nuts over the greens.
- Tossing and Serving: Just before serving, drizzle the citrus vinaigrette over the salad. Use large salad tongs to gently toss until all ingredients are lightly coated. Serve immediately to enjoy crispness and fresh flavors.
- Prep Time: 15 mins
- Cook Time: 0 mins