winter citrus salad with grapefruit ginger vinaigrette
Winter might not be the season that comes to mind when we think of citrus, yet it’s actually when these vibrant fruits are at their very best. From late Fall through early Spring, oranges, grapefruit, lemons, limes, mandarins, and those irresistible Satsumas reach peak sweetness and juiciness. It’s the time of year when the produce aisle suddenly feels a little sunnier.
I’ve always had a soft spot for grapefruit. It is often overlooked because of its bold, slightly bitter edge, but that’s exactly what makes it so special. Grapefruit adds a bright, complex note to salads, cocktails, and even savory dishes—an unexpected twist that wakes everything up.
In this Winter Salad, grapefruit takes center stage alongside creamy avocados, another seasonal favorite. Toasted local hazelnuts, fresh ginger, and fragrant tarragon bring balance to the citrusy sweetness, creating a dish that’s as colorful as it is refreshing.
Serve it as a light side or let it shine as a nourishing main by topping it with seared Halloumi or a piece of grilled salmon. And feel free to play with whatever citrus you have on hand—mandarins, blood oranges, Cara Caras, they all work beautifully.
I hope this bright, wholesome Winter salad brings a little sunshine to your table.
The Recipe
Winter Citrus Salad
Grapefruit Ginger Vinaigrette
- 4 ounces ruby red grapefruit juice (approximately 1 large grapefruit)
- 4 ounces white wine vinegar
- 2 sprigs fresh tarragon, stems removed and discarded
- 1/4 cup sugar (may substitute 4 packets monk fruit sweetener or stevia)
- 1″ piece ginger, peeled and roughly chopped
- 1/8 tsp kosher salt
- 8 ounces olive oil
- Mix grapefruit juice, white wine vinegar, tarragon leaves, sugar, ginger and salt in a blender until smooth.
- With the blender on medium speed, very slowly drizzle in the olive oil. The mixture will emulsify and thicken as the olive oil is added. Note: adding the oil too quickly will cause the dressing to break.
Citrus Salad
- 2 Ruby Red Grapefruit, rind removed, sliced or chopped
- 4 Mandarin Oranges, rind removed, sliced or chopped (may use any time of orange, like navel, blood or cara cara)
- 2 Avocados, seed and rind removed, thinly sliced
- 1/2 small red onion, peeled, thinly sliced
- 1 Sprig Tarragon Leaves, stem removed, leaves roughly chopped
- 4 ounces Hazelnuts, toasted and roughly chopped – we used Laurel Tree Sweet & Salty Hazelnuts
- 8 ounces Spring Mix Lettuce, washed and dried
- Toss spring mix with 1/2 cup of Grapefruit Ginger Vinaigrette (may add more or less depending on your taste)
- Place dressed greens on a large serving platter.
- Top evenly with grapefruit, oranges, red onion, avocado, toasted hazelnuts and sprinkle with chopped tarragon.
- Lightly drizzle toppings with vinaigrette and serve.
Yield: 4 servings
