Winter Citrus Salad

 

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Winter Citrus Salad

Yield 1-2

Embrace the warming weather by utilizing in-season citrus to create this fresh, bright flavor bouquet. Packed with natural energy, vitamin C, and fiber, it’s perfect for brightening a meal, a mood, or a Monday.

Ingredients

  • 4 Tablespoons extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 2 Tablespoons sherry vinegar
  • 1 Tablespoon honey
  • ¼ cup toasted pine nuts, divided
  • 1 small shallot, finely minced
  • 1 Tablespoon walnut oil
  • 2 pounds golden beets, roasted or boiled, cut into 1½ inch pieces
  • 1 grapefruit, peeled and cut into segments
  • 1 cup loosely packed arugula or baby kale
  • orange zest for garnish

Instructions

For the dressing:

Combine vinegar, honey, half the pine nuts, and shallots in a medium bowl. Whisking constantly, slowly drizzle 4 tablespoons olive oil followed by walnut oil. Season dressing to taste with salt and pepper.

For the salad:

Toss beets with half the dressing in a large bowl, then transfer to a serving plate. Add grapefruit, orange, and arugula leaves to bowl along with one more tablespoon of dressing. Toss and season to taste with salt and pepper.

Transfer to serving plate with beets. Drizzle remaining dressing around beets, sprinkle with remaining pine nuts, top with orange zest, and serve.

Courses dinner