Winter is a season when most of us gravitate toward stews that bubble for hours and casseroles packed with the culinary equivalent of cozy sweatpants. But let me tell you something: winter citrus salad is the underdog you never saw coming. Bold. Juicy. Packed with the kind of gorgeous color that’ll jolt your eyeballs wide awake after days of beige food. And this one? It’s next level.
{{The recipe for this Citrus Salad and the post that goes with it was made in partnership with CA GROWN. We received compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support! }}
The Winter Salad That Packs a Punch
We’re talking Navel oranges, juicy Mandarins, Ruby Red grapefruit, crispy wild rice, and peppery arugula crowned with California walnuts that bring their A-game crunch. It’s the kind of dish that manages to feel both delicate and hearty, bursting with tangy flavors that cut through the winter doldrums like a knife through, well, a perfectly supreme citrus fruit.
Meet the MVP: California Walnuts
Before we dive headfirst into the juicy parts, let’s talk walnuts. Not just any walnuts. California Walnuts. If you’ve ever bitten into one and thought, “Damn, that’s good,” you’ve got the fertile soils of California to thank.
- 99% of U.S. walnuts are grown there.
- They’re a staple in both sweet and savory dishes.
- Bonus? Store them properly, and they’ll stay fresh for a very long time. Keep your walnuts in the fridge for short-term use or the freezer for months.
And behind these beautiful little brain-shaped nuggets are growers like Melissa Machado Cheney of Machado Family Farms in Linden, California. Melissa and I both attended Cherry Bombe Magazine's Wine Country Jubilee recently where I had the pleasure of enjoying a feast made with the walnuts from her farm. The flavor of the fresh walnuts had me wanting to sprinkle them on every salad, toast, and bowl of oatmeal in sight for the foreseeable future.
How to Supreme Citrus Like a Pro
Ah, “supreming”—a fancy term for making your citrus look as good as it tastes. This isn’t just for food snobs or Instagram; it’s a life skill. Here’s how to do it:
- Slice the Ends: Start with fresh oranges or grapefruit. Slice off the top and bottom so it sits flat.
- Peel the Pith: Use a sharp knife to cut away the peel and white pith, following the curve of the fruit.
- Segment It: Cut along the membrane on one side of a segment, then the other, to free the juicy flesh. Repeat until you’ve got a bowl of citrus supremes—no bitter white pith, just pure, juicy fruit.
Pro tip? Save the juice that drips while supreming. It’s gold for the creamy citrus dressing we’ll talk about in a minute.
Why You Need This Citrus Salad Recipe in Your Life
Picture this: a bed of peppery arugula. Citrus supremes glistening like jewels. The crunch of wild rice that’s been roasted to crispy perfection. Add toasted pepitas, a few handfuls of those toasty California walnuts, and a generous drizzle of my creamy citrus dressing.
It’s a delicious winter citrus salad that checks all the boxes:
- Bright and Refreshing: Juicy citrus paired with creamy dressing? Perfect balance.
- Nutty and Satisfying: The walnuts add texture and flavor that play beautifully with the tangy citrus fruits.
- Simple Ingredients, Stunning Results: Fresh oranges, arugula, walnuts, and a handful of pantry staples—proof that great food doesn’t need to be complicated.
The Star Dressing: Creamy Citrus Perfection
Oh, about that citrus dressing: freshly squeezed lemon and orange juice mixed with olive oil, honey, and a touch of yogurt and mayo for creaminess. It’s tangy, bright, and coats each ingredient without overpowering it. It's the perfect compliment.
This homemade dressing will make you question why you ever settled for store-bought. Keep a jar in your fridge for the next time you want to elevate a typical green salad.
The Crispy Wild Rice: Not Optional
Here’s a hill I’ll die on—crunch matters. Whether it’s croutons on soup or the perfect roasted nut, texture is what takes food from good to unforgettable. That’s where the crispy wild rice comes in. It’s not just filler; it’s a topping worth trying.
Plus, crispy grain salad toppers are a great way to use up leftovers. Roast precooked wild rice, or any leftover grain you have on hand, in a hot oven, stirring frequently, until it crisps up into golden little crispy flavor bombs. Sprinkle over salads for a unique twist on a crunchy topper.
A Salad Fit for Cherry Bombe Jubilee
Now, if you’re someone who appreciates a beautiful plate and the people behind it like I do, you'll want to know a bit about the inspiration behind this salad recipe. A few months ago I attended the Cherry Bombe Magazine Wine Country Jubilee in Napa, California.
It was a multiple days long celebration of food, wine, and the incredible women who make it happen—like Melissa of Machado Family Farms and countless other female California walnut growers, winemakers, and chefs.
This citrus salad is a riff on one that we had at lunch at the event made with walnuts from Melissa's farm. Their salad and this one are both showstoppers, but without the pretense. Just like all great food should be.
What Makes This Citrus Salad a Main Dish?
This isn’t your average fruit salad or a side dish you forget about halfway through dinner. Between the juicy citrus, crispy grains, pickled red onions, and toasted walnuts, this salad is satisfying enough to stand alone. Serve it up with a glass of wine—something bright and acidic to match—and you’re in for a meal that feels downright indulgent, minus the guilt.
Time to Shake Up Your Winter Routine
If you’re stuck in a rut, craving something fresh, or just looking to impress at the next potluck, this simple citrus salad has your back. It’s a dish that shines in winter when citrus is at its peak.
Plus, let’s face it: we could all use a little more color, a little more crunch, and a little more joy this time of year. So grab your cutting board, supreme those oranges like a pro, and let the California walnuts steal the show.
Oh, and that pickled red onion? Trust me—it’s the best thing you didn’t know your salad was missing.
Ready to make it? The full recipe for this delicious way to savor winter citrus is waiting for you below. Don’t forget to rate the recipe and let me know how it turned out.
Winter Citrus Salad with Walnuts and Crispy Wild Rice
This simple citrus salad recipe has juicy citrus supremes, walnuts, and crispy wild rice for the perfect balance of tangy and nutty flavors.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Assembled
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Creamy Citrus Dressing:
¼ cup freshly squeezed lemon juice
¼ cup freshly squeezed orange juice
2 tablespoons honey
½ tsp salt
½ cup extra virgin olive oil
½ cup plain yogurt
2-3 tablespoons mayonnaise
For the Citrus Salad:
3 Navel oranges
2 Ruby Red grapefruit
4 mandarins
2 cups prepared wild rice, or any other leftover grain you have on hand
1 cup toasted, whole California walnuts, roughly chopped
⅓ cup toasted, salted pepitas
½ cup pickled red onion slices, *recipe in notes
3 ½ ounces arugula
Instructions
To make the crispy wild rice:
Preheat the oven to 400 F and line a baking sheet with parchment paper.
Spread the wild rice, or whichever leftover grain you are using, onto the prepared sheet pan in an even layer. Season with a generous sprinkle of salt and pepper to taste.
Roast in the oven for 20-25 minutes, stirring every 5 minutes until the wild rice has crisped. Allow to cool. The grains will become even more crispy as they cool down.
To make the dressing:
This recipe can be mixed by hand with a wire whisk or in the blender.
In a medium-sized mixing bowl, use a whisk to beat the lemon and orange juices, honey, and salt. Or place in the blender and run on medium speed for 5 seconds.
While beating, gradually drizzle in the olive oil.
Add the yogurt and 2 tablespoons of the mayonnaise and beat until creamy. If it's a little too runny, beat in another tablespoon of mayo.
Taste and adjust the flavors if necessary. A couple more pinches of salt, a tablespoon of lemon juice, or another teaspoon of honey will balance the flavors should you feel that it needs it.
This dressing will keep in the refrigerator for up to one week.
To assemble the citrus salad:
Prepare and supreme or segment the citrus. Set aside.
Place the arugula on a serving platter. Sprinkle ⅓ of each of the crispy wild rice, toasted pepitas, walnuts, and pickled red onion slices over the top.
Add half of the citrus slices to the top then sprinkle with another ⅓ of each of the crispy wild rice, toasted pepitas, walnuts, and pickled red onion.
Add the other half of the citrus slices to the top then sprinkle the remaining crispy wild rice, toasted pepitas, walnuts, and pickled red onions on top of the salad.
Serve immediately with the Creamy Citrus dressing.
Notes
Pickled Red Onion
Prep time: 10 minutes
Cook time: 5 minutes
Soak time: 30 minutes
Yields: 10 servings
1 ½ cups sliced red onion
1 clove garlic, minced
3 tablespoons granulated sugar
1 ½ tablespoons salt
½ teaspoon peppercorns
1 cup white vinegar
⅓ cup water
Thinly slice the red onion with a mandoline or sharp knife into ⅛-inch slices. Place the onion and garlic in a large glass or ceramic bowl.
Add the sugar, salt, and peppercorns to a small sauce pot. Add the vinegar and water then stir until the sugar and salt are dissolved. Place a lid on the pot and bring the mixture up to a boil over medium-high heat.
When it reaches a boil, pour the vinegar mixture over the sliced onion and garlic. Press the onion down so all the pieces are submerged. Place a piece of plastic wrap over the onions to help push and hold them below the surface of the brine. Then let the mixture cool to room temperature.
Once cool, use the onions immediately or transfer the onions and all the brine to a covered non-reactive container (glass, ceramic, or plastic) for storage in the refrigerator. The onions can be stored in the refrigerator for 3-4 weeks.
Nutrition
- Serving Size:
- Calories: 545
- Sugar: 22.8 g
- Sodium: 239.9 mg
- Fat: 40.1 g
- Carbohydrates: 43.6 g
- Protein: 11.3 g
- Cholesterol: 5 mg
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