Citrus salad is a beautiful blend of blood and naval oranges, grapefruit slices, and avocado drizzled with an orange dijon vinaigrette.
Best served over a bed of greens with a variety of winter citrus fruits, avocado, red onion, and goat cheese, this may become your new favorite dressing for citrus salad!
This recipe isn’t so much about the salad, as it is about the salad dressing. I stopped buying bottled dressing many moons ago, much to my family’s annoyance.
My family loves blue cheese dressing, Green Goddess dressing, or even some good olive oil with lemon juice or vinegar (and some salt and ground black pepper). But my 21-year-old, Emma, has always enjoyed my made-from-scratch orange vinaigrette dressing.
I don’t think many people realize how easy, and I mean really easy, it is to make a simple and delicious homemade orange citrus salad dressing.
Should I Use Olive Oil For Vinaigrette Dressing?
When you read the label on a bottle of “classic Italian” salad dressing, olive oil is almost never listed in the first few ingredients.
In a “classic” vinaigrette dressing, olive oil should be the star. This is also the time to use the best olive oil you can afford.
I have no less than 4 different types and qualities of olive oil in my cupboard. I splurge on the best imported olive oil from a local specialty store, (though sometimes I might collect them when I travel) just for drizzling on tomatoes in a Caprese salad or in salad dressing.
Ingredients in Orange Mustard Vinaigrette
A classic vinaigrette consists of oil, apple cider vinegar, or in this case, citrus juice, for acidity, and a bit of sweetness, either from a whisper of sugar or honey. Herbs are a nice touch, though not necessary.
My go-to fresh herb is thyme. While I love basil, I feel it is decidedly a summer herb. Thyme seems to float effortlessly between all the seasons.
Thyme also grows year-round in my pathway, making it easy to pick and add to just about any dish I prepare.
If you stick to the basic vinaigrette rule and test several types of oils and vinegar, you will find a blend that’s pleasing to your family.
To make the orange vinaigrette, simply whisk all of the ingredients together.
Serve immediately over salad greens and/or citrus slices, and store the rest in the refrigerator!
This orange dijon vinaigrette recipe is delicious with winter citrus fruits. I used grapefruit, oranges, and blood oranges, but it would also be delicious on a simple romaine salad.
In addition to the citrus fruits, this salad has avocado slices, purple onion, slivers of endive, and goat cheese. Those ingredients make this a lovely and light vegetarian entree.
Now that you have the lovely orange dijon dressing, it’s time to make the citrus salad.
How to Make a Citrus Salad
My citrus salad recipe, which makes around 8 servings, has these ingredients:
- 2 oranges peeled and sliced
- 2 blood oranges peeled and sliced
- 1 grapefruit peeled and sliced
- 2 avocados peeled and sliced
- 1 purple onion peeled and sliced thinly
- 8 cups field greens
- 1 head radicchio sliced
- 6 ounces goat cheese crumbled
- Fresh thyme for garnish
Making any kind of salad is easy, and a citrus salad is no exception!
All there is to do is lay the field greens on a platter or serving dish, arrange the fruit and avocado, and top with crumbled goat cheese.
Finally, drizzle with the orange dijon dressing, and enjoy!
Orange Dijon Vinaigrette with Fresh Thyme
- Whisk all dressing ingredients together. (Orange juice through black pepper)
- Serve immediately over salad greens or citrus slices. Store leftover dressing in the refrigerator.