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Winter Citrus Salad

  • Yield: about 6 salads 1x


  • Toasted Bread Crumbs
  • 1 tbsp. salted butter
  • 1/4 c. panko
  • kosher salt
  • Dressing
  • 1 tbsp. orange juice
  • 1 tbsp. vinegar
  • 1/2 tbsp. dijon mustard
  • 1/3 c. grapeseed oil (or other neutral tasting oil)
  • squirt of honey
  • kosher salt, to taste
  • freshly cracked pepper, to taste
  • Salad
  • orange
  • blood orange
  • grapefruit
  • arugula
  • sunflower seeds
  • feta


  1. Ahead of time or just before, make toasted bread crumbs. Melt butter in a sauté pan. Add in panko and toast until golden. Sprinkle with a pinch of kosher salt. If making ahead of time, allow to cool and store in an airtight container.
  2. Likewise, ahead of time or just before, make dressing. To a small bowl, add fresh squeezed orange juice, vinegar, and dijon mustard. Whisk together until well combined. Slowly stir in oil until emulsified. The vinegar and oil will become one. Season with a squirt of honey, kosher salt, and freshly cracked pepper to taste.
  3. Prepare the salad. Peel citrus using this method. Then cut into thin slices. Add arugula to large communal bowl or individual salad plates. Sprinkle with toasted bread crumbs. Add citrus slices, sunflower seeds, and feta. Serve dressing alongside salad.
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