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 1/2 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 1/8-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
Find it online: https://thismessisours.com/citrus-salad/
