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Winter Citrus Salad with Sherry Vinegar Dressing
5 from 14 votes

Winter Citrus Salad with Sherry Vinegar Dressing

This Winter Citrus Salad features a variety of peeled and sliced citrus fruits paired with thin slices of cucumber and red onion for fresh crunch. Toasted hazelnuts add a nutty texture, while a sherry vinegar dressing flavoured with Dijon mustard, agave syrup, and fresh mint brings a balanced tang and subtle sweetness. The combination creates a vibrant salad with crisp, juicy, and aromatic elements suited for a light, refreshing starter or side.

Prep Time
15 mins
Total Time
15 mins
Servings: 4
Calories: 217 kcal
Course: Side Dish, Salad
Cuisine: American

Ingredients

  • 4-5 orange assorted
  • 4-5 citrus fruit assorted
  • ¼ English cucumber thinly sliced
  • ¼ red onion thinly sliced
  • few tablespoons sherry vinegar recipe given below, vinaigrette
  • ¼ cup hazelnut
  • mint leaf torn, fresh
FOR SHERRY VINEGAR DRESSING:
  • 1 tablespoon sherry wine vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon agave syrup can also use honey or maple syrup
  • ¼ teaspoon kosher salt
  • a few grinds black pepper
  • 1 tablespoon mint chopped, fresh

Instructions

Preheat the oven to 325°
    Cup of Yum
  1. Place the hazelnuts on a baking sheet and toast for 8-10 minutes or until fragrant and toasted. Remove from oven to cool. 
MAKE THE SHERRY VINEGAR DRESSING:
  1. In a small bowl, combine the sherry wine vinegar, dijon mustard, agave, salt and pepper. Whisk to combine. Continue whisking and drizzle in the olive oil until the dressing is emulsified. Stir in the fresh mint and set aside.
MAKE THE WINTER CITRUS SALAD:
  1. Use a very sharp paring knife to remove the skin and pith from the citrus, by cutting off the top and bottom of each orange so that the orange sits flat on a cutting board. Run the blade down the side of the orange, following the natural curve of the fruit to remove the peel and pith. Continue until you have removed all of the skin and you have a whole orange intact. 
  2. Slice the oranges crosswise in 1/4" slices. Arrange them on a platter.
  3. Thinly slice the red onion and cucumber and arrange them with the sliced citrus on the platter.
  4. Drizzle a few tablespoons of the dressing over the salad (you don't have to use it all). Sprinkle with toasted hazelnuts and mint leaves. Serve.

Notes

  • Toast and crush hazelnuts ahead of time; store them in an airtight container until serving.
  • Prepare the citrus slices and other salad components in advance and refrigerate covered.
  • Make the dressing in advance, keep refrigerated, and whisk again before use.
  • Dress the salad just before serving to keep the vegetables crisp and garnish with hazelnuts and fresh mint.

Nutrition Information

Calories 217kcal (11%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 15g (23%) Saturated Fat 2g (10%) Sodium 161mg (7%) Potassium 326mg (7%) Fiber 4g (16%) Sugar 15g (30%) Vitamin A 370IU (7%) Vitamin C 71.6mg (80%) Calcium 67mg (7%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 217

% Daily Value*

Calories 217kcal 11%
Carbohydrates 20g 7%
Protein 3g 6%
Fat 15g 23%
Saturated Fat 2g 10%
Sodium 161mg 7%
Potassium 326mg 7%
Fiber 4g 16%
Sugar 15g 30%
Vitamin A 370IU 7%
Vitamin C 71.6mg 80%
Calcium 67mg 7%
Iron 0.7mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.