This Winter Citrus Salad is bright, juicy, and packed with fresh flavor. It’s the kind of salad that instantly lifts your mood, even in the coldest months. The mix of sweet citrus, crunchy fennel, creamy goat cheese, and toasted pistachios is a dream — and the fresh greens bring it all together beautifully. It’s light but satisfying, and it comes together fast.
What You’ll Need
- 2 navel oranges
- 2 blood oranges
- 1 ruby red grapefruit
- 1 small fennel bulb
- ¼ small red onion
- ⅓ cup crumbled goat cheese
- ¼ cup peeled pistachios (toasted)
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- Pinch of sea salt
- Cracked black pepper to taste
- 2 cups baby arugula or mixed greens
- Fresh mint leaves (optional)
Why I Love This Recipe
I made this salad one chilly afternoon after grabbing a pile of citrus from the farmer’s market. It turned out to be one of my favorite winter staples. The flavors are so clean and bright — and it looks like something from a magazine with almost no effort. Here’s why it’s a go-to:
- It’s easy, fresh, and no-cook
- The colors are beautiful and feel celebratory
- It balances sweet, tart, creamy, and crunchy all in one bite
- Great for a quick lunch or as a fancy side
- You can make it in 20 minutes or less
Makes
4 servings
Total Time
20 minutes
Why This Recipe Works (Quick Science)
Citrus fruits are rich in natural acids and juices, which brighten up any dish and balance the creamy texture of goat cheese. Shaved fennel brings an aromatic crunch. Greens like arugula add a slight peppery bite, which pairs perfectly with the sweetness of the fruit. Toasted nuts give depth and contrast in texture, and a pinch of salt enhances every flavor.
Common Mistakes
- Leaving citrus pith on – make sure to fully supreme the fruit or it’ll taste bitter
- Cutting citrus too thick – thin segments blend better with the rest
- Overdressing – citrus already releases juice, so go light with the vinaigrette
- Skipping the salt – just a pinch helps balance all the flavors
- Using pistachios with skins – peeled pistachios are smoother and more visually appealing
What to Serve With
- Grilled chicken or salmon
- Roasted beet hummus and flatbread
- Warm grain bowls like farro or quinoa
- A light soup like butternut squash or tomato basil
- Crisp white wine or sparkling water with citrus slices
FAQ
Can I make it ahead of time?
Yes! You can prep all the ingredients and store them separately. Assemble just before serving to keep it fresh.
What other cheese can I use?
Feta, shaved parmesan, or ricotta salata all work great.
Is arugula a must?
Nope. You can use spinach, mixed greens, or leave it out if you want a more traditional citrus salad.
Can I make it vegan?
Absolutely — just skip the cheese or use a plant-based alternative.
Substitutions and Variations
- Swap goat cheese with feta or parmesan
- Use walnuts or almonds instead of pistachios
- Try cara cara oranges, pomelo, or tangerines for variety
- Add avocado slices for creaminess
- Leave out the greens for a more minimalist version
Make Ahead Tips
- Supreme citrus and store in an airtight container (up to 1 day ahead)
- Shave fennel and slice onion ahead, keep chilled
- Toast pistachios and store in a jar at room temp
- Keep dressing separate until ready to serve
- Don’t assemble salad until just before eating for best texture
Recipe + Instructions
Step 1: Supreme the Citrus
Peel and segment 2 navel oranges, 2 blood oranges, and 1 ruby red grapefruit. Remove all peel, white pith, and membranes so you’re left with clean citrus flesh.
Step 2: Shave the Fennel and Red Onion
Use a mandoline or sharp knife to thinly shave 1 small fennel bulb and ¼ small red onion.
Step 3: Toast the Pistachios
In a dry pan over medium heat, toast ¼ cup peeled pistachios for 3–4 minutes until lightly golden and fragrant. Stir often and let them cool.
Step 4: Make the Dressing
Whisk together 2 tbsp extra virgin olive oil, 1 tbsp white wine vinegar, a pinch of sea salt, and cracked black pepper in a small bowl.
Step 5: Assemble the Salad
Spread 2 cups of baby arugula or mixed greens across the bottom of a round plate. Arrange citrus segments on top, then scatter the shaved fennel and red onion slices. Sprinkle with ⅓ cup crumbled goat cheese, ¼ cup toasted pistachios, and a few mint leaves if using. Drizzle with dressing just before serving.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 2 days. If the salad is already dressed, it’s best eaten the same day. To keep longer, store components separately and combine when ready. Not suitable for freezing.
Wrap-Up
This Winter Citrus Salad is a burst of color and flavor that’s perfect for winter. Whether you keep it simple or layer it on fresh greens, it’s guaranteed to brighten your plate. If you give it a try, I’d love to hear how it turned out — leave a comment and let me know how you served it or what twist you added!
