Zesty citrus salad kick starts the new year

#MiddleburyCT #WinterCitrusSalad

Happy New Year! If you’re anything like me, you might feel like you need a full-body cleanse just to shake off all the pumpkin spice and peppermint bark still lingering in your system.

After all the holiday indulgence, it’s the perfect time to hit the reset button with lighter, healthier meals. And what better way to start than with citrus? Lucky for us, it’s citrus season! It’s peak season for these tangy, vibrant fruits. They’re at their juiciest and most affordable, making them ideal for a budget-friendly detox.

One of my favorite ways to enjoy citrus is in a refreshing winter citrus salad. It’s a simple but satisfying combination of greens, citrus segments and a sweet and tangy vinaigrette that ties it all together. The dressing is a mix of orange juice, honey, a hint of mustard, apple cider vinegar and olive oil. It’s so delicious, so easy to make ahead and keep in the fridge.

To prepare, I cut up a variety of colorful citrus the night before – blood oranges, grapefruits, mandarins, cara cara oranges or whatever is on sale – and store them in the fridge. When it’s time to eat, I toss the citrus with greens, fresh mint or parsley, nuts like almonds or pistachios, and a sprinkle of pomegranate seeds. Sometimes I add grilled chicken or fish for a protein boost, but it’s just as delightful on its own or as a side dish.

How to supreme fruit for citrus salad
For an elegant flair, slice 1/2 inch from the top and bottom of each citrus fruit, then stand them upright on a cutting board. Use a sharp paring knife to carefully slice away the peel and pith, following the curve of the fruit. Cut along each membrane to gently release the citrus sections, known as supremes, for a beautifully refined touch. Squeeze the juice from the leftover citrus membranes into a measuring cup or small bowl to make the vinaigrette, recipe below.

Winter Citrus Salad

Yield: 4 servings
Total Time: 20 minutes

This winter citrus salad is vibrant and refreshing –perfect for a healthy reset. (www.JasonCoblentz.com photo)

For the Dressing:
4 tablespoons orange or mixed citrus juice
1 lime, juiced and zested
2 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1 small clove garlic, minced or pressed
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup extra virgin olive oil

For the Salad:
6 to 8 cups lightly packed mixed greens
2-3 navel oranges (or blood oranges or cara cara oranges), sliced into supremes
1 grapefruit, sliced into supremes
1/2 small red onion, thinly sliced
A handful of fresh mint or parsley, torn
4 tablespoons pistachios (optional)
1/2 cup pomegranate arils (optional)
Grilled chicken or fish (optional)

Make the dressing: In a small bowl or jar, whisk together the orange juice, lime juice, vinegar, honey, Dijon mustard and minced garlic. Season with salt and pepper. While whisking, slowly drizzle in the olive oil. Give it a taste and adjust the seasoning with more salt, pepper or a touch more honey if needed. Yield: approximately 1 1/3 cups.

Assemble the salad: Toss the mixed greens with some of the dressing, then spread them on a platter. Top artistically with citrus, red onion and fresh herbs. Sprinkle with pomegranate arils and pistachios for added crunch.

To serve: Drizzle the dressing over the salad and serve immediately.

This salad is colorful, customizable and packed with Vitamin C. It’s a bright, flavorful way to embrace healthier habits and make the most of citrus season. Here’s to a fresh start – and a New Year!

Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website Divas On A Dime – Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime.com