You’ll love this simple citrus salad made with nutritious quinoa and fresh greens. It combines winter citrus—blood oranges, navel oranges, and grapefruit—for bright flavor and color. Adding quinoa transforms the salad into a satisfying light main dish. A honey-poppy seed vinaigrette and chopped pistachios finish the dish with sweet-tangy balance and a pleasant crunch.
Table of contents
- Why it’s awesome
- Ingredients and Substitutions
- Instructions
- Notes and Tips
- FAQ
- More Vegetarian Salads
Why it’s awesome
Quick and easy. This salad comes together in about 30 minutes and requires minimal prep.
Bright, balanced flavor. The mix of citrus pairs beautifully with a honey-poppy seed vinaigrette; goat cheese or fresh mint are excellent additions if you want more richness or herbaceousness.
Versatile vegetarian main or side. With quinoa it’s hearty enough for a meatless lunch or dinner, and you can easily add grilled chicken, seafood, or steak to make it heartier.
Ingredients and Substitutions
Blood oranges bring deep color and a raspberry-like note. They’re typically in season in winter. If you can’t find them, Cara Cara oranges or any sweet orange will work.
Navel oranges are a great all-purpose orange and are available year-round.
Grapefruit adds a pleasant tartness. Omit if you don’t like it and replace with extra orange slices, sliced red grapes, or kiwi for a different texture and flavor.
Mixed greens form the salad base—use arugula, baby spinach, or a spring mix. Avoid blends with cilantro if you dislike the herb.
Quinoa makes this salad filling. Tri-color quinoa was used here, but red, white, or a blend are fine. For a gluten-free grain alternative, try brown rice; for a pasta option, use couscous or orzo.
Pistachios add crunch and salt. Substitute macadamias, cashews, pepitas (pumpkin seeds), or even toasted coconut flakes for a different texture.
Instructions
Cook quinoa according to package directions (I used water rather than broth). Spread the cooked quinoa on a plate to cool while you prepare the other ingredients.
Combine the poppy seed honey vinaigrette ingredients in a jar with a tight-fitting lid and shake to emulsify. Set aside.
Arrange mixed greens or arugula on a large platter or in a salad bowl. Scatter the cooled quinoa over the greens.
Peel the citrus and remove the pith; slice into thin rounds or segments, depending on your preference.
Layer the sliced fruit over the quinoa and greens.
Drizzle the dressing over the salad and finish with chopped pistachios. Serve immediately.
Notes and Tips
Extra-virgin olive oil works best in the dressing, but avocado or walnut oil are good alternatives.
To make the vinaigrette brighter, add a splash of lemon or lime juice.
Consider topping the salad with thinly sliced avocado, pomegranate seeds, toasted coconut, or thin red onion slices for extra texture and flavor.
Fresh herbs such as mint or basil pair especially well with citrus—add a few leaves for an aromatic touch.
If you prefer, section the citrus instead of slicing to create a different presentation and texture.
FAQ
Winter citrus refers to varieties that ripen during the colder months, typically December through April or May.
Cooler temperatures help concentrate sugars in citrus, often producing sweeter, fuller-flavored fruit in winter months.
More Vegetarian Salads
Cherry Tomato Caprese Salad
Greek Pasta Salad
Easy Italian Pesto Pasta Salad
Italian Dressing Pasta Salad
📖 Recipe
Citrus Salad
Poppy Seed Honey Vinaigrette
- 2 tbsp canola or mild oil
- 1 tbsp white balsamic vinegar (or apple cider or white wine vinegar)
- 1 tbsp honey (or agave)
- 1/4 tsp poppy seeds
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
Citrus Salad
- 2–3 blood oranges, peeled and thinly sliced
- 1 navel orange, peeled and thinly sliced
- 1 small grapefruit, peeled and thinly sliced
- 2 cups mixed greens (arugula or baby spinach)
- 1 cup cooked quinoa (red, white, or mixed)
- 1/2 cup roasted salted pistachios, chopped
Instructions
- Cook 1/2 cup dry quinoa according to package directions. Spread on a plate to cool.
- Combine oil, vinegar, honey, poppy seeds, salt, and pepper in a jar. Shake until blended.
- Slice the citrus: trim ends, remove peel and pith, and slice thinly (or section if preferred).
- Arrange mixed greens in a large bowl or platter.
- Top the greens with cooled quinoa, then arrange the citrus slices on top.
- Drizzle the dressing over the salad and sprinkle with chopped pistachios. Serve immediately.
Nutrition (per serving)
- Calories: 370 kcal
- Carbohydrates: 48 g
- Protein: 10 g
- Fat: 17 g
- Fiber: 6 g
- Sugar: 13 g
- Vitamin C: 45 mg