This citrus salad makes me feel like it’s the perfect cross between what winter has brought us (citrus and a lot of negative wind chills) and what is in store for spring (so much more produce and weather that doesn’t make me shiver to the bone). I don’t always necessarily use all my produce on time, so making a big salad helps a lot in making sure it gets used before my oranges get all squishy and gross. Since I’ve been getting more onto my meal planning and prep game, fruit salads become perfect for eating with breakfasts or for a snack throughout the week. This is especially true when the end of winter brings all this gorgeous citrus in my Door to Door Organics box and I need to use it up before my next box comes. I know spring technically starts today, but I will gladly send winter off in style with this pretty citrus salad!
For the dressing, I knew that I didn’t want something too sweet, since all the blood oranges, oranges and grapefruit would already be giving off some sweetness themselves. Balsamic is the perfect tart/vinegary compliment to the sweetness of the jam in the dressing and the flavors coming from the citrus too. I happened to have cherry jam on hand for my dressing, but I think strawberry or blackberry jam would go perfectly with this citrus salad too!
Bye winter, it’s been real, but this girl is ready for spring.
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- 3-4 oranges, any variety
- 2 grapefruits
- 2 blood oranges
- ¼ cup fresh basil, chopped
- 1 tablespoon cherry jam
- 1 teaspoon balsamic vinegar
- ¼ cup water
- Peel and slice the citrus, slicing the fruits into thick rounds and setting aside into a large bowl. Add the chopped basil and toss lightly.
- In a small bowl, whisk together the jam, vinegar, and water. Dress the salad with half of the mixture and save the other half for dressing later. Store in the refrigerator.