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As we get closer and closer to the winter solstice, and the days become shorter and shorter, there’s one thing (amongst many) I can count on to cheer me up: ripe grapefruits and other citrus. Daylight here in Anchorage is nearing the minimum of a couple of hours a day, but I’m not letting that stop my celebrations of the season. This Whole30 Winter Citrus Salad will brighten your holidays with both color and flavor! Pair it with your heavier dishes, like roasts, for a burst of cheeriness amongst the richness of the holidays.
Brighten up Winter with this Citrus Salad
Winter isn’t exactly peak farmers market season, and indeed in many places there may not be a winter market, but that doesn’t mean that there aren’t any seasonal fruits to enjoy. Citrus hits its peak in December and January, as it ripens best with large temperature swings. And since oranges and grapefruits are in season now, why not create a light salad to brighten the darker months of the year?
Don’t feel limited to grapefruits and oranges. If you’re lucky enough to live in a citrus hotspot, like California, Texas, or Florida, there are tons of other seasonal citrus varieties you might see at your farmers market. Read my guide here for other winter citrus varieties you can mix into this salad!
Ingredients and Substitutions
Ruby Red Grapefruit
Grapefruit might be my favorite of the common citrus types. They’re floral and acidic, hardly sweet at all, and bring a lovely flavor to this salad.
Feel free to substitute with pomelos or white grapefruit (such as oro blanco grapefruit). The flavors will be similar in acidity level and sweetness, though you won’t get that wonderful deep pink color of red grapefruit.
Navel Oranges
Navel oranges are at their peak this time of year! December and January are when these oranges are at their sweetest, which helps to balance the ruby red grapefruit.
Don’t feel limited to navel oranges, however. Cara cara oranges, which have a pinkish interior, are amazingly sweet and only available at the farmers markets for a short time in the winter months. Blood oranges, like moro or tarocco, are also great seasonal choices.
Fresh Oregano
Oregano adds an herby element that brings this salad more into a savory realm, rather than a sweet fruit salad. I’ve never been a huge fruit salad fan, so I love adding this type of a savory element in.
If you don’t have fresh oregano, you can substitute with dried oregano or another herb. Rosemary and thyme would also be excellent choices to pair with the citrus. I do recommend avoiding mint, though. Orange and mint aren’t known to be a great combination, after all.
Tips and Tricks
Save those peels! There is a lot of flavor in citrus rinds, and they can be used in all sorts of different ways. You can chop it up finely and use the zest as a flavoring in sauces and baked goods, you can use the peels to make infused water, or you can even candy them for a special treat. If you don’t plan on using the peels immediately, store them in the freezer. They’ll last for several months when frozen, and take maybe a minute to thaw when you do want to use them. I have baggies full of citrus rinds in my freezer that are ready for use anytime I want, which is especially handy when it isn’t peak citrus season!
Peeling oranges and grapefruits is easier than it looks. Use a chefs knife to cut the top and bottom, then slowly cut away at the outside pith. A Couple Cooks has a step by step guide for how to segment an orange, which has an extremely similar technique to what I used here. The only difference is that I cut slices, rather than segments. Easy enough!
Serving Suggestions
This winter citrus salad is the perfect accompaniment for a holiday brunch! The fruit is in its peak season, and the freshness will offset the heaviness of traditional brunch dishes, like French toast casseroles, stratas, or even baked oatmeal. Always look for balance when creating a full menu, as you don’t want too many heavy dishes all at once. This salad is light, bright, and fresh, so it balances the richer flavors of the holidays.
I also find that citrus pairs beautifully with pork chops and roasted chicken.
What about the leftovers?
Leftover winter citrus salad can be stored in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing this salad, as it’ll change the texture of the fruit. But I wouldn’t worry about leftovers, because there probably won’t be any!
Whole30 Winter Citrus Salad
This Whole30 Winter Citrus Salad will brighten your holidays with both color and flavor! Pair it with your heavier dishes, like roasts, for a burst of cheeriness amongst the richness of the holidays.
Ingredients
- 2 ruby red grapefruits
- 3 navel oranges
- 1 tsp fresh oregano, chopped finely
- ¼ kosher salt
- 3 tbsp extra virgin olive oil
Instructions
- Remove peels from the grapefruits and oranges. Begin by cutting off the tops and bottoms, then slice off as much of the pith as possible.
- Slice citrus into ¼ inch thick rounds, and arrange on a large platter. Alternate slices between grapefruits and oranges for the best presentation.
- Sprinkle the chopped oregano and salt on top of the citrus slices.
- Drizzle the olive oil on top of the salad and serve!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 193Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 21mgCarbohydrates: 26gFiber: 4gSugar: 17gProtein: 2g
Calculated nutrition values are not always accurate, but can provide a general idea for planning purposes. Please do not rely on this information as it may not be complete. Recipes that include unusual ingredients, especially scrap ingredients, will have the least accurate information with this calculator.
