winter-citrus-salad

In cooler weather there may not be such a wide array of fresh produce available as we can enjoy during spring and summer. However, it is still important to maintain a high intake of raw fruit and vegetables no matter what time of year. Raw foods provide vitamin C and a range of phytonutrients to support your immune system and keep you healthy during the winter months.

This recipe is adapted from one of the offerings from Dole’s Eat the Seasons winter salad collection. It consists of a colorful combination of seasonal winter fruits that can brighten up any day. The red pears especially look so pretty!

To keep it raw I omitted the haricot verts, replaced the toasted walnuts with raw walnuts and switched the rice vinegar for apple cider vinegar.

This salad would make a fantastic first course for a dinner party. You could either place it on the table as a showpiece and allow guests to serve themselves, or arrange the portions on individual serving plates. It serves 3 as a main dish salad or 6 as an appetizer.

Winter Citrus Salad
 
Author:
Serves: 3-6
Ingredients
  • Salad:
  • 2 ruby red grapefruits, sliced
  • 2 oranges, sliced
  • 3 red pears, sliced lengthwise
  • 2 tablespoons lemon juice
  • 2 tablespoons thinly sliced fresh mint leaves
  • 3 tablespoons pomegranate seeds
  • 4 cups Dole Power Up Greens in Baby Kale (or 4 cups baby kale or baby spinach)
  • ¼ cup raw walnut halves, chopped
  • Citrus Dressing:
  • ¼ cup grapefruit juice
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon agave nectar or raw honey
  • 1 tablespoon olive oil
  • ½ teaspoon chopped mint leaves
  • Dash of Himalayan salt
  • Fresh cracked black pepper to taste (optional)
Instructions
  1. Peel and slice the grapefruits and oranges, then set aside. Slice pears thinly lengthwise, then brush with lemon juice.
  2. Arrange the pears on one side of a platter and sprinkle with mint and pomegranate seeds.
  3. On the other side of the platter arrange the greens, then place the grapefruit, oranges and walnuts on top.
  4. Drizzle the citrus dressing on top of the pears and salad to taste.
Notes
Leftover dressing will keep for about a week in a sealed container in the fridge.

I love how this salad highlights the fruits that are available during winter like citrus, pears and pomegranate. It demonstrates how you can enjoy fresh and vibrant foods and experience the benefits of eating raw all year round.

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