Winter Citrus Salad with Honey Dressing

By Mark Bittman

Updated October 16, 2023

  • Evan Sung for The New York Times
Media 1 of 2
Total Time
10 minutes
Rating
5(713)
Comments
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This citrus salad requires only that you overcome the notion that salads must be green; it’s a novel and wonderful antidote to sorry-looking lettuce. If you’re lucky and can find blood oranges, use them; same with the odd, supremely delicious and usually quite pricey pomelos.

Featured in: Allowing Citrus to Add Sunshine

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Ingredients

Yield:4 servings

  • 2 blood oranges or tangerines

  • 1 pink grapefruit

  • 1 navel orange

  • Salt

  • ½ small red onion or 1 shallot, chopped

  • 3 tablespoons extra virgin olive oil

  • 1 tablespoon sherry vinegar

  • ½ teaspoon honey

  • Lime or lemon juice to taste

  • ¼ teaspoon freshly chopped tarragon or a pinch dried

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

15 grams carbs; 148 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 2 grams fiber; 314 milligrams sodium; 1 gram protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.

  2. Step 2

    Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.

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Ratings

5 out of 5
713 user ratings
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Comments

Kristi Leonard

I used my biscuit cutter to make perfect wheels - saved on time because I didn’t have to peel the fruit, first. 🙌🏼 Delicious!

C

Used an entire lime to find balance with the quantity of oil and it was excellent; also, it resulted in a good quantity of dressing for the fruit. Used shallot instead of red onion; was judicious with salt but found it necessary on the fruit but not in the dressing.

Mary Lynn

Next time use less oil, and add a touch of ground red pepper for a little "kick".

Mrs Maimoni.

Beautiful citrus salad. I used lemon white balsamic vinegar along with some fancy olive oil from Napa. Both were holiday gifts and really brought zing to this dish. This recipe is very versatile which I’ll be making all winter long

Betsy

I doubled the dressing recipe and added the shallot to it. Used red vinegar because that’s what I had. Let it season for a few hours. I cut up the fruit and mixed it with spinach, arugula and avocado. I used the leftover dressing for another salad later in the week. Wonderful with any savory winter dinner.

Joan

This looks beautiful, but took my much longer than 10 minutes to prep

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