Winter Salad With Citrus Vinaigrette

Skip to recipe
Winter Salad With Citrus Vinaigrette

Salads are not just for summer. This Winter Salad With Citrus Vinaigrette proves that even when there is a chill in the air, a flavorful salad just tastes good.

The Citrus Vinaigrette

As with most greens-based salads, the dressing is where most of the flavor comes from. This one delivers a bright, tangy flavor thanks to the freshly squeezed orange juice, sugar, balsamic vinegar and Dijon mustard.

winter-salad-14

Whisk the vinaigrette together with a Mix-Stir to emulsify all the ingredients. It’s always a good idea to give it a little taste in case you want to adjust any of the ingredients.

Making the Salad

The beauty of salad is that you can use whatever greens you want. We went with a mix, featuring baby spinach, lettuces and greens.

Orange slices are added to the greens to amp up that citrus flavor even more. To section them, use a 3″ Gourmet Paring Knife. First cut away the peel and then cut in between each orange section to release it.

winter-salad-1

If you need help sectioning the orange, take a look at our How to Section Grapefruit With a Knife tutorial. The steps are exactly the same.

Adding sliced red onion will offset the tangy, sweet flavor of the orange for a perfectly balanced bite. Thinly slice the onion using a 7-5/8″ Petite Chef knife.

Thinly slicing the red onion with a Petite Chef.

For a different twist, you can also think about having this Winter Salad With Citrus Vinaigrette for breakfast. Eliminate the onion and add some grapefruit sections and a thin slice of prosciutto for a meal that will keep you satisfied until lunch.

Winter Salad with Citrus Vinaigrette

6 Servings
Print Recipe

Ingredients

For the salad:

  • 3/4 cup walnut halves
  • 10 ounces mixed salad greens (we used a mix containing baby spinach, lettuces, and greens)
  • 2 large navel oranges, peeled and sectioned
  • 1/2 cup thinly sliced red onion
  • 1/4 cup crumbled goat cheese

For the citrus vinaigrette:

  • 1/4 cup olive oil
  • 1/4 cup vegetable oil
  • 2/3 cup freshly squeezed orange juice
  • 1/4 cup white sugar
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper

Directions

  1. Put walnut halves in a dry skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
  2. In a large bowl, toss the salad greens, walnuts, oranges and red onion.
  3. In a small bowl, whisk all vinaigrette ingredients together.
  4. To serve, divide the salad green mixture into individual servings. Sprinkle with goat cheese and drizzle with dressing.

Recommended Tools

Recent Posts

Win Club Mates in Gift Box

This month, enter to win this two-piece knife set. The Club Mates in Gift Box includes two of Cutco's most popular knives, the Spatula Spreader and Trimmer.

By entering this giveaway, you agree to the giveaway rules.