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Winter Citrus Salad With Blood Orange & Red Wine Vinaigrette

Vibrant citrus fruits are plentiful in the dead of winter, and this is a great salad to brighten the dreariest of days. Don’t worry about exact measurements for salad ingredients. Use as much or as little as suits your fancy.
Course Brunch, Dressings, Salad, Side Dish
Cuisine American
Keyword blood orange, red wine vinaigrette, winter citrus salad
Author Wendy Perry

Ingredients

  • 2 blood oranges
  • 2 naval oranges
  • 2 clementines or tangerines
  • 2 limes
  • 2 lemons
  • 2 grapefruit
  • seeds from one pomegranate
  • 1-2 avocados
  • 1 cup chopped pistachio nuts
  • freshly ground pepper (I like to use pink peppercorns for color)
  • fresh mint, optional

Vinaigrette

  • 1/2 cup grapeseed oil (or EVOO if preferred)
  • 3 tablespoons red wine vinegar
  • 1 tablespoon grapefruit juice
  • 2 tablespoons blood orange juice
  • 1 tablespoons blood orange zest
  • 3 tablespoons honey
  • 1/2 teaspoon dried spearmint
  • pinch of salt

Instructions

  1. Peel the citrus fruits and cut into thin slices, removing any seeds. Place onto platter along with avocado.
  2. Garnish with pomegranate seeds, nuts, pepper and sprigs of mint.
  3. To make vinaigrette:
    Put all ingredients in jar with lid and shake to blend. Best if made at least one hour ahead.