Winter Citrus Salad: Bright Seasonal Recipe for Chilly Days

I’m combining many types of citrus and pairing them with shaved fennel and fresh mint.
Then I drizzle everything with a bright citrus vinaigrette infused with vanilla bean.
You will love this recipe — refreshing and light, a little ray of sunshine in winter!

Citrus, Fennel & Mint Salad — Citrus Vinaigrette with Vanilla Bean

Layering Shaved Fennel with their fronds and Micro Greens for extra texture and flavor — Layering shaved fennel with its fronds and microgreens adds texture and flavor.

What beautiful citrus to work with! I'm using Satsuma Mandarins, Clementines, Navel Oranges, Ruby Grapefruit, Blood Orange and Buddha's Hand. Meyer Lemons for the Vinaigrette. — Beautiful winter citrus: Satsuma mandarins, clementines, navel oranges, ruby grapefruit, blood orange and Buddha’s Hand. Meyer lemons work well for the vinaigrette.

It’s a new year — finally!
We’re cooking more at home and many of us are choosing foods that support immune health. In addition to citrus, other immune-supporting ingredients include garlic, ginger, dark leafy greens, almonds, yogurt, turmeric, green tea and papaya. Let’s say “yes” to balanced, home-cooked meals.

Brighten the season with jewel-toned citrus.
To beat the winter blahs, add citrus juice, zest and segments to salads, dressings and desserts. Citrus fruits are a natural source of vitamin C, which helps support the immune system, and they also contain flavonoids and other phytochemicals with antioxidant benefits.

This vinaigrette is simple to prepare and delicious over colorful citrus. Zest of Buddha’s Hand adds an aromatic twist.

The zesty vinaigrette is a highlight.
Shallots and garlic are combined with squeezed clementine and Meyer lemon juices, then extra virgin olive oil is slowly whisked in to emulsify. I often add a little zested Buddha’s Hand for an aromatic lift and a split vanilla bean for a subtle floral note.

Adding vanilla bean to the vinaigrette gives a delicate floral undertone.

Even though temperatures drop and farmers’ markets can be sparse in some regions, winter offers an impressive variety of citrus. From sweet meyer lemons and satsumas to ruby grapefruits and blood oranges, these fruits bring color and flavor to many dishes.

Buddha’s Hand citron, for example, is primarily used for its zest. It separates into finger-like segments and carries a lemon-forward taste with floral and slightly lavender notes — wonderful for infusing vinaigrettes or baking.

Citrus seasons overlap but different varieties shine at different times: navel oranges peak from December through March, many blood oranges from December through April, and clementines and tangerines from late October through January. Satsumas, a mandarin variety, peel easily and balance sweet and tart flavors with a lively acidity that nearly melts in your mouth.

Layer the citrus with shaved fennel and mint, then finish with the vinaigrette.

Citrus salad and avocado are excellent companions — the creaminess balances the bright, acidic flavors.

Enjoy the fresh flavors and vivid colors of seasonal citrus this winter. These fruits brighten salads, enhance dressings and bring cheerful flavor to your table.

Wishing you a safe, healthy and happy new year!
Karen