Inspired by the seasonal bounty of citrus, this Winter Citrus Salad with Orange Honey Dressing is bright, flavorful and visually striking. It layers red romaine leaves with Cara Cara or blood orange slices, cucumber, thinly sliced jalapeño, pomegranate arils and a handful of fresh herbs — cilantro, mint and oregano — all finished with an Orange Honey Dressing. The salad balances citrus sweetness, crisp texture and herbal freshness without overpowering additions; I chose not to add avocado so the flavors remain clean and vibrant.
On the day this salad was created we served a Santa Maria-style barbecue: grilled tri-tip, pinquito beans and fresh bread. Instead of a plain green salad or salsa, this Winter Citrus Salad complemented the meal perfectly. The combination of red romaine, Cara Cara or navel orange slices, cucumber, jalapeño, pomegranate arils and lots of fresh herbs created an ideal contrast to the rich grilled meats, and the Orange Honey Dressing tied everything together.
Types of Winter Citrus
Winter is prime time for specialty citrus: blood oranges, Cara Cara, mandarins, pomelo, Meyer lemons, satsumas and grapefruit are often at their best. I favor blood and Cara Cara oranges for their deep color and sweet, complex flavor. Using seasonal citrus lifts this salad, bringing vibrant color and bright, sunny flavor that brightens cold, gray days.
How to Make This Winter Citrus Salad with Orange Honey Dressing
Red romaine is my preferred base — it’s tender with a delicate crunch and a subtle flavor that pairs well with sweet citrus. If you can’t find red romaine, red leaf, butter or baby gem lettuces are good alternatives.
Start by washing and thoroughly drying about eight red romaine leaves (roughly half a head). I like to leave the leaves whole for presentation.
To prepare the oranges, peel and remove the pith carefully, then slice the segments as shown below. Cara Cara, navel or blood oranges all work well; choose whichever is freshest and sweetest.
Use a regular, English or Persian cucumber — I leave the seeds in and slice them thin. Pomegranate arils add color, texture and a bright tartness; you can buy them pre-seeded or extract the seeds from a whole fruit. Slice the jalapeño thinly for a touch of heat. Herbs are essential: use fresh cilantro, mint and oregano leaves, removing the leaves from the stems and scattering them over the salad. Fresh herbs give the salad vibrant aroma and flavor that dried herbs can’t match.
Assemble the salad on a platter: arrange the lettuce leaves, then layer cucumber slices, orange segments and jalapeño slices. Generously scatter pomegranate arils over the top, then finish with a liberal handful of fresh herb leaves. Dress the salad just before serving; once dressed it won’t keep its crisp texture for long, so serve immediately to enjoy the best flavor and texture.
All content and photographs ©Claudia’s Table and claudiastable.com
Winter Citrus Salad with Orange Honey Dressing
Ana Coronado
January 31, 2021
Pin Recipe
Equipment
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Platter
Ingredients
- 8 whole Red romaine lettuce leaves or red leaf, butter or gem lettuce
- 1/2 whole Jalapeño chile pepper fresh, sliced
- 1/2 whole Cucumber peeled and sliced
- 1 whole Orange (Cara Cara, navel or blood orange) peeled and sliced
- 1/2 cup Pomegranate arils or seeds
- 1 cup Cilantro, mint and oregano, fresh leaves only
- 1/2 cup Orange Honey Dressing
Instructions
How to assemble the salad
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Arrange the lettuce on a platter, then layer cucumber slices, orange segments and jalapeño slices.
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Sprinkle pomegranate arils generously over the salad, then add the fresh herb leaves, removed from their stems.
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Drizzle the Orange Honey Dressing just before serving. The salad is best eaten immediately while the ingredients remain crisp and vibrant.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com