Winter Citrus Salad with Honey Dressing

By Mark Bittman

Updated Oct. 17, 2023

Winter Citrus Salad with Honey Dressing
Evan Sung for The New York Times
Total Time
10 minutes
Rating
5(639)
Comments
Read comments

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

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 2blood oranges or tangerines
  • 1pink grapefruit
  • 1navel orange
  • Salt
  • ½small red onion or 1 shallot, chopped
  • 3tablespoons extra virgin olive oil
  • 1tablespoon sherry vinegar
  • ½teaspoon honey
  • Lime or lemon juice to taste
  • ¼teaspoon freshly chopped tarragon or a pinch dried
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

150 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 1 gram protein; 314 milligrams sodium

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.

Powered by

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.

Ratings

5 out of 5
639 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Mary Lynn

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

Eva Santos-Phillips

Loved this salad. I made it again and again in late April when I had a lot of citrus at my disposal. Easy to make and enjoy. I made it with blood & cara-cara oranges, pink grapefruit, and kumquats. I left out the onion.

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.

Annie

Loved this and have made several times already. I served on top of a bed of radicchio. The citrus goes so nicely with the bitterness of the radicchio.

Darcy

Refreshing - easy - tasty. Tarragon makes a difference.

Elegant and beautiful salad

Served this at Christmas brunch. I added dragon fruit (cactus, not citrus!) and used fresh oregano. It was the prefect addition to our morning. Dare I say, it shone more brightly than the tree??

Private comments are only visible to you.

Recipe Tags

or to save this recipe.