Winter Salad with Seasonal Fruit + Citrus Vinaigrette

This Winter Salad with Seasonal Fruit + Citrus Vinaigrette is simple and delicious. Bring this adaptable recipe along your next grocery run for the next time you want a show-stopping salad.



For the salad:

  • 10-12 Ounces Mixed Leafy Greens and Lettuces Little Gems, Arugula, Butter Lettuce, Raddichio, Kale, etc
  • 2 Small seasonal fruits such as Bosc Pears, Winter Citrus, Asian Pears, Apples or Persimmons, sliced or segmented

Winter Citrus Vinaigrette:

  • 2 Teaspoons fresh orange zest about the zest of one large orange
  • 6 Tablespoons fresh orange juice about the juice of one large orange
  • 2 Tablespoons diced shallot 1 small shallot
  • Kosher salt
  • 6 Tablespoons extra virgin olive oil
  • Optional: splash of apple cider vinegar or pomegranate molasses for more acidity
  • Optional Toppings:
  • Few Handfuls of toasted nuts seeds, or breadcrumbs
  • Few handfuls crumbled goat feta, or blue cheese, or big chunks of Parmesan cheese

The Riffs, Subs + Swaps!

  • The Greens: Use your favorite green or a combination of your favorites. I love any of the following (especially combining some of these varieties together): arugula, little gem lettuce, butter lettuce, frisee, baby kale, dino kale, hearts of romaine, spinach, radicchio or chicories (both very bitter – start with a handful if you’re not a big fan of bitter and round out the rest of the greens with something on the milder end of the list).
  • The Seasonal Fruit: Segmented citrus, such as blood oranges or Cara Cara oranges, grapefruit, and tangerine. Sliced apples, Bosc pears, or Asian pears all add a subtle sweetness and welcome crunch. Thinly sliced persimmons are vibrant and just subtly sweet enough. Making this outside of Winter? Use the best-tasting seasonal fruit you can find. Spring strawberries or Summer stone fruit would be delicious.
  • The Crunchy Toppings: Toasted pistachios, pine nuts, walnuts, pecans, or almonds are favorites. If you can’t have nuts, try toasted sunflower or pumpkin seeds, or even toasted breadcrumbs.
  • The Cheese: Crumbled goat, feta, ricotta Salata, or blue cheese add richness and creaminess. Omit the cheese to keep it dairy-free.


  1. Make the dressing - instructions on that are here. Set aside.
  2. Arrange salad greens in large serving bowl.
  3. Place half of the prepared fruit on the greens (you'll put the other half on top of the greens after tossing with the dressing so they don't all fall to the bottom of the bowl).
  4. Right before serving, toss greens and fruit with enough dressing to coat. Top with rest of prepared fruit and any of your favorite toppings. Enjoy!