Citrus Nut Salad
A refreshing and vibrant salad featuring crisp greens, sweet citrus segments, and crunchy candied nuts tossed in a bright dressing.
Ingredients
- •5 oz mixed baby salad greens (140g)
- •2 medium oranges, peeled and segmented
- •1 medium grapefruit, peeled and segmented
- •1/2 cup pecan halves (60g)
- •2 tablespoons maple syrup (30ml)
- •1/4 cup crumbled feta cheese or dairy-free alternative (30g)
- •1/4 cup extra virgin olive oil (60ml)
- •2 tablespoons fresh lemon juice (30ml)
- •1 teaspoon Dijon mustard (5g)
- •1 teaspoon honey or maple syrup (7g)
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
Toss the pecan halves with two tablespoons of maple syrup and a pinch of salt until evenly coated.
- 3
Spread the pecans on the prepared baking sheet and bake for 8 to 10 minutes until fragrant and toasted, then let them cool completely.
- 4
Whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper in a small bowl to create the dressing.
- 5
Arrange the mixed baby salad greens in a large serving bowl.
- 6
Top the greens with the orange and grapefruit segments and the crumbled cheese.
- 7
Roughly chop the cooled candied pecans and scatter them over the salad.
- 8
Drizzle the dressing over the salad just before serving and toss gently to combine.
💡 Chef tips
- You can substitute walnuts or almonds for the pecans depending on your preference.
- To make this recipe completely pareve and vegan, simply omit the cheese or use your favorite plant-based feta.
- Prepare the dressing and toast the nuts a day in advance, but assemble the salad just before serving to keep the greens crisp.
✅ How it should turn out
The finished salad should look bursting with colorful citrus and golden nuts, smell fresh and tangy, and offer a delightful balance of crisp textures, bright citrus acidity, and rich crunch.