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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.
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.
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.
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.
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.
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.
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.
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.
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.
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