There’s a lot to love about citrus fruit in wintertime. Grapefruits and oranges are at their peak of freshness and bursting with sunshine on a cold day. This salad is as nutritious as it is beautiful and it’s flexible as well.
Swap in baby spinach or kale if you prefer; choose goat cheese if you like it more than feta. The fruit slices and vinaigrette can be prepared and then refrigerated to speed up the assembly at serving time. Make a platter-sized salad or plate individual portions.
Ingredients
- 1 teaspoon (5 mL) maple syrup
- 1/2 teaspoon (2.5 g) Dijon
- 2 teaspoons (10 mL) red wine vinegar
- 1 tablespoon (15 mL) olive oil
- Few pinches salt and pepper
- 1 ruby red grapefruit
- 3 oranges (I used navel, blood orange, and clementine)
- 3 cups (65 g) baby arugula, washed and dried
- 1/2 cup (75 g) crumbled feta
- 1/4 cup (30 g) chopped pistachios
Method
- Make the vinaigrette by placing the maple syrup, Dijon, vinegar, oil, salt, and pepper in a small jar with a tight lid; shake to blend well and set aside.
- Working with one piece of fruit placed on a cutting board at a time, cut off the top and bottom ends of the grapefruit and oranges with a sharp knife then slice off the peel in strips from top to bottom, removing as much white pith under the skin as possible without drawing too much of the flesh.
- Cut fruit crosswise into 1/3-inch (.6 cm) slices, removing any seeds with the tip of a knife.
- Place arugula in a bowl and drizzle dressing over top. Toss to coat evenly, then arrange on a serving platter.
- Top arugula with rounds of fruit and scatter feta and pistachios on top. Serve immediately.
Serves 4.
Paula Roy
