Spring Citrus Salad Recipe

This spring salad boasts five different citrus fruits that each bring their own distinct color and flavor to the table, for a lesson in taste and texture that shows off the sweeter side of citrus. 


You know spring has sprung when the produce aisle at your local grocery store becomes aglow with a wide spectrum of citrus fruit. Celebrate this citrusy season with a bold, yet refreshing salad with all the charm and color of spring itself.

Tossed with mixed greens and a tangy shallot vinaigrette, this well-rounded salad is the perfect accompaniment to any spring meal, and is just the antidote we need to recover from a long and dreary winter.

Ingredients:

For Salad:

2 blood oranges

1 Minneola tangelo

7 kumquats

4 clementines

3 large beets

Mixed greens

 

For Dressing:

3 shallots (white parts only), finely chopped

1/2 cup freshly squeezed orange juice (or juice from any of the above fruits)

1 teaspoon orange zest

1 garlic clove, finely chopped

2 tablespoons extra virgin olive oil

1 tablespoon white wine vinegar

A pinch of salt

 

Directions:

For Salad:

Remove leaves from beets, peel and cut into small, bite-sized wedges. In a shallow baking pan sprinkle one tablespoon cold water. Roast beets in oven at 400°F for 35 to 40 minutes or until soft and lightly charred, set aside and let cool.

Peel all citrus fruits and cut into ¼” slices, set aside. Tear greens into small pieces place onto a plate or in a bowl. Toss with roasted beets and carefully lay citrus slices on top. Drizzle with vinaigrette, recipe follows, and serve immediately.

 

For Dressing:

In a medium bowl whisk together juice, zest, garlic, vinegar, and shallots. In a slow and steady stream pour in olive oil, whisking constantly until emulsified. Store in an air-tight container for up to one week.

Find more party planning inspirations for Salads
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