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winter citrus salad with fennel recipe

Winter Citrus Salad with Fennel

This refreshing winter citrus salad features vibrant, peak-season oranges, fennel, avocado, and crunchy pine nuts, all tossed in a zesty lemon-forward vinaigrette. It's a perfect balance of sweet, tart, bitter, and savory flavors, ideal as a side or a light main dish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 people
Course: Side dish or light main
Cuisine: Italian / Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 –3 oranges navel, cara cara, or blood oranges
  • 1 grapefruit optional, for added bitterness
  • 1 fennel bulb
  • A handful of arugula
  • 1 ripe avocado
  • 1/4 cup toasted pine nuts or almonds/pistachios
  • 1/4 cup shaved pecorino or a dairy-free alternative
  • Fresh mint leaves for garnish
For the vinaigrette:
  • Juice from the segmented fruit about 2 tablespoons
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard or honey for a sweeter version
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste

Method
 

Make the vinaigrette:
  1. In a small bowl, whisk together 2 tablespoons of citrus juice, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, and 1/4 cup of olive oil. Season with salt and pepper, then set aside.
Prepare the citrus:
  1. Trim both ends of each orange and the grapefruit (if using). Slice off the peel and all visible pith. Holding the fruit over a bowl, cut along the membranes to release the segments. Squeeze any remaining juice from the membranes and set aside.
Slice the fennel:
  1. Trim the stalks and root of the fennel bulb. Halve the bulb and lay it flat. Using a sharp knife or mandoline, slice the fennel paper-thin. Save the fronds for garnish.
Assemble the salad:
  1. On a large platter, layer a base of arugula and drizzle with a spoonful of the vinaigrette. Add a layer of fennel slices and citrus segments. Season with a pinch of salt. Repeat layering, adding avocado slices, shaved pecorino, and toasted pine nuts.
Finish the salad:
  1. Drizzle any remaining vinaigrette over the top. Garnish with mint leaves and a few fennel fronds. Serve immediately.

Notes

  • Smart Swaps: To make this salad more substantial, you can add proteins like roasted chicken, grilled salmon, or chickpeas for a vegan option.
  • Grains: For a heartier meal, consider adding farro or quinoa.
  • Storage: Prepare components ahead of time, but assemble and dress the salad just before serving to maintain freshness and texture.