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- 2 medium oranges, segmented - 1 large grapefruit, segmented - 1 medium blood orange, segmented - 1 cup baby spinach leaves, washed and dried - ½ cup feta cheese, crumbled - ¼ cup red onion, finely sliced - ½ cup walnuts, roughly chopped and toasted - 3 tablespoons extra virgin olive oil - 2 tablespoons pure honey - 1 tablespoon apple cider vinegar - Salt and freshly ground black pepper When I make this citrus salad, I love how fresh and bright it looks. Each fruit adds a pop of color and flavor. Segmented oranges and grapefruit bring sweetness and tartness. The blood orange adds a unique taste and a stunning visual. Baby spinach gives a crunchy base that pairs well with the fruits. Feta cheese adds a salty kick that balances the flavors. The red onion gives a touch of sharpness. Toasted walnuts add a nice crunch, making the salad even better. For the dressing, I use extra virgin olive oil for richness. Honey adds a bit of sweetness while apple cider vinegar gives a tangy twist. I always finish with salt and pepper for extra flavor. This combination of ingredients makes a vibrant and refreshing dish. For the full recipe, check out the Zesty Citrus Bliss Salad 🥗. - Slice off tops and bottoms for stability. - Peel and segment the fruits over a bowl to catch the juice. To start, take your oranges and grapefruit. Cut off the tops and bottoms so they won't roll. This step makes it easier to peel. Use a sharp knife to follow the curve of the fruit. Once peeled, segment the fruit over a bowl. This way, you catch all the juice. Set the segments aside for later. - Mix baby spinach, citrus segments, feta, and red onion. Next, grab a large mixing bowl. Add the washed baby spinach leaves. Then toss in the citrus segments you just prepared. Crumble the feta cheese and add it to the bowl. Finally, finely slice the red onion and mix it all together. This combination looks and tastes amazing. - Whisk olive oil, honey, apple cider vinegar, salt, and pepper. Now, let’s make the dressing. In a small bowl, combine the olive oil, honey, and apple cider vinegar. Add a pinch of salt and pepper. Use a whisk to mix everything until it’s well combined. The dressing should be smooth and slightly thick. - Dress and gently toss the salad ingredients. Pour the dressing over the salad mixture. Using tongs or a large spoon, gently toss the salad. Be careful not to break the citrus segments. You want everything to be lightly coated with the dressing. - Sprinkle toasted walnuts before serving. Before you serve, sprinkle the toasted walnuts on top. This adds a nice crunch and extra flavor. Serve the salad right away to enjoy its fresh taste. To segment citrus fruits easily, start by slicing off the tops and bottoms. This gives the fruit a stable base. Next, use a sharp knife to remove the peel. Follow the curve of the fruit to avoid waste. After peeling, hold the fruit over a bowl to catch the juice. Cut along the membranes, releasing each segment while keeping the juice. This method ensures you enjoy every drop of flavor. You can change up the dressing to suit your taste. Here are some ideas: - Honey Mustard Dressing: Mix honey, Dijon mustard, and olive oil for a tangy twist. - Citrus Vinaigrette: Use orange juice instead of vinegar for a fruity flavor. - Creamy Avocado Dressing: Blend ripe avocado with olive oil and lemon juice for richness. - Herb Infused Oil: Add chopped fresh herbs like basil or mint to your olive oil for a fresh kick. Make your salad look as good as it tastes. Serve it in a large, shallow bowl to showcase the vibrant colors. Garnish with whole walnut halves for texture and style. A sprinkle of extra feta cheese adds a nice touch. For a fun twist, use a citrus zester to create curls of orange or lemon peel. This adds a pop of color and a burst of aroma. {{image_4}} You can add grilled chicken or shrimp to your citrus salad. Both options boost protein and add flavor. Grilled chicken adds a nice smoky taste. Shrimp brings a sweet and tender bite. Just season and grill your choice of protein before slicing and topping the salad. Feel free to switch up the fruits and greens based on the season. In summer, use fresh berries or peaches for a sweet twist. In fall, try adding sliced apples or pears. You can also mix in seasonal greens like arugula or kale for a different flavor. If you need a vegan option, skip the feta cheese. You can use avocado or nuts for creaminess. For gluten-free needs, ensure your dressing is gluten-free. Most ingredients in this salad are naturally gluten-free, making it easy to adapt for any diet. For the complete mix of flavors in this dish, refer to the Full Recipe. To keep your citrus salad fresh, store it in an airtight container. Make sure to separate the dressing from the salad. The dressing can go in a small jar. This prevents the greens from wilting. If you mix the dressing in, the salad will become soggy. Keep the salad in the fridge for best results. You can prep components ahead of time. Cut the citrus fruits and store them in the fridge. Chop the spinach, onion, and walnuts, too. Keep each item in separate containers. This way, they stay fresh and crunchy. Combine all the pieces just before serving. This keeps flavors bright and textures crisp. The salad stays fresh for about two days in the fridge. After that, the spinach may wilt, and the citrus can lose its flavor. If you store only the salad without dressing, it can last a little longer. Always check for any signs of spoilage before eating. Enjoy the vibrant taste of citrus salad while it’s at its best! To balance sweetness, add more greens. Spinach or arugula can help. A splash of vinegar adds a nice tang. You can also use less honey in the dressing. Try adding sliced radishes for a kick. They bring crunch and a bit of spice. Experiment to find what you enjoy best. Yes, you can use canned citrus fruits. They are handy and save time. Look for fruit in juice, not syrup. Drain them well to avoid excess liquid. Canned fruits may not be as fresh but still taste good. Mix them with fresh greens for a nice contrast. If you want an alternative to feta cheese, try goat cheese. It has a similar texture and taste. You can also use ricotta for a creamier option. For a dairy-free choice, try almond or cashew cheese. Each option brings a unique flavor to the salad. Citrus salad lasts about 2 days in the fridge. Store it in an airtight container. The citrus may release juice, making it soggy. To keep it fresh, add nuts just before serving. This keeps them crunchy and tasty. Many nuts work well in citrus salad. Try sliced almonds for a light crunch. Pecans add a sweet, buttery flavor. You can also use sunflower seeds for a nut-free option. Each choice enhances the texture and taste of the salad. This citrus salad blends fresh ingredients for a tasty dish. You learned how to prepare, combine, and dress the salad. With tips on variations and storage, you can get creative and make it your own. In summary, it’s a simple, healthy recipe for every meal. Explore flavors and options to suit your taste. Enjoy the crunch, tang, and sweetness in each bite!

- Citrus Salad

Brighten your meal with this Zesty Citrus Bliss Salad! Bursting with juicy oranges, grapefruit, and blood orange, paired perfectly with fresh spinach, creamy feta, and crunchy walnuts, it’s a feast for the eyes and taste buds. Drizzled with a sweet and tangy dressing, this salad is quick to prepare in just 15 minutes. Ready to impress? Click through for the full recipe and step-by-step instructions to create this refreshing dish today!
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Ingredients
  

2 medium oranges, segmented

1 large grapefruit, segmented

1 medium blood orange, segmented (for a beautiful visual contrast)

1 cup baby spinach leaves, washed and dried

½ cup feta cheese, crumbled

¼ cup red onion, finely sliced

½ cup walnuts, roughly chopped and toasted

3 tablespoons extra virgin olive oil

2 tablespoons pure honey

1 tablespoon apple cider vinegar

Salt and freshly ground black pepper, to taste

Instructions
 

Prep the Citrus Fruits: Start by preparing the citrus fruits. Slice off both the tops and bottoms of the oranges and grapefruit to create a stable base. Carefully remove the peel by following the natural curve of the fruit with a sharp knife. After peeling, segment each fruit over a bowl to capture any juice. Set the segmented fruit aside along with the collected juice.

    Combine Salad Ingredients: In a large mixing bowl, combine the fresh baby spinach, the segmented citrus fruits (oranges, grapefruit, and blood orange), crumbled feta cheese, and the finely sliced red onion. Gently mix these ingredients to ensure an even distribution.

      Whisk the Dressing: In a separate small bowl, whisk together the extra virgin olive oil, pure honey, apple cider vinegar, and a pinch of salt and freshly ground black pepper. Whisk until the mixture is well combined and emulsified.

        Dress the Salad: Pour the prepared dressing over the salad mixture. Using tongs or a large spoon, gently toss all the ingredients together until the spinach is lightly and evenly coated with the dressing. Be careful not to bruise the citrus segments.

          Finish with Walnuts: Just before serving, sprinkle the toasted walnuts over the top of the salad for a delightful crunch and added flavor. Serve immediately to appreciate the fresh, vibrant flavors of the salad.

            - Presentation Tips: For an eye-catching presentation, serve the salad in a large, shallow bowl, allowing the colorful ingredients to shine. Garnish with a few whole walnut halves or an extra sprinkle of feta cheese for a finishing touch.

              Prep Time: 15 min | Total Time: 15 min | Servings: 4