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Healthy Holiday Option: Winter Citrus Salad

Prep time: 20 minutes
Serves: 6
Pairs well with: Roast Chicken or Turkey , and a crisp glass of white wine


Citrus vinaigrette:

  • 2 Tbsp. fresh squeezed orange juice
  • 1/2 cup of extra virgin olive oil
  • 1/4 cup white wine vinegar
  • 1 tsp. Dijon mustard
  • 2 tsp. pure maple syrup
  • 1 Tbsp. minced shallot
  • 1/2 tsp. kosher salt
  • 1/4 tsp. fresh ground pepper

Salad base:

  • 1 blood orange, peeled and chopped
  • 1 naval or cara cara orange, peeled and chopped
  • 2-3 mandarin oranges, peeled and chopped
  • 3 scallions, sliced, white and green parts
  • 1 avocado diced
  • 1/3 cup pomegranate arils
  • 1/2  cup chopped pecans
  • 10 oz. package of salad, spring mix

Optional protein add-ins:

  • Chunks of Turkey  from your thanksgiving leftovers
  • Grilled or rotisserie chicken
  • A cup of prepared quinoa
  • Chopped cooked bacon


  1. In a Mason jar or small bowl, whisk together all of the citrus vinaigrette ingredients and set aside.
  2. Put your spring mix into a large salad bowl and drizzle in the vinaigrette. Stir the lettuce gently until the leaves are covered in the vinaigrette.
  3. Add in your oranges, scallions, avocado, pomegranate and pecans.
  4. Add in optional protein if using, and serve.


  • The vinaigrette can be made up to three days ahead of time, just keep in the refrigerator and give it a good whisking before use.
  • This makes a great after thanksgiving lunch the next day by adding in your turkey which pairs well with the citrus.
  • To make it even healthier, swap out the spring mix for kale.


Photos by Marla Smith Photography