Winter Citrus Salad Recipe By Tasty Food

CITRUS AND WINTER GREENS SALAD RECIPE BY TASTY

Steps:

• To make the dressing, add the garlic, parsley, scallions, apple cider vinegar, honey, orange juice, Dijon mustard, tahini, and salt to a blender. Blend until smooth. With the blender running, slowly drizzle in the olive oil until the dressing is easily pourable. Set aside until ready to use.
• minutes prior to serving the salad, add the kale to a large bowl and season with salt. Gently massage with your hands to break down the tough fibers and reduce bitterness.
• Add the red cabbage, apple, Brussels sprouts, orange segments, pepitas, and pomegranate seeds. Toss well to combine. Serve in a bowl or plate and drizzle with dressing to taste.
• Enjoy!

WARM WINTER CITRUS DESSERT

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place the grapefruit sections, orange sections, and pineapple chunks into an 8x8-inch baking dish. Stir the brown sugar and butter together in a small bowl, and scatter the butter mixture evenly across the fruit.
• Broil the fruit until the sugar is bubbly, 5 to 6 minutes. Allow to cool for several minutes before serving warm.

WINTER CITRUS SALAD RECIPE BY TASTY

Steps:

• Trim the fronds and stalks off of the fennel bulb. Cut the bulb in half crosswise, remove the core, then thinly slice. Add the sliced fennel to a medium bowl and set aside.
• Slice off the top and bottom of a blood orange so it sits flat on your cutting board. Carefully cut off the peel and pith in downward strips around the orange, removing as little fruit as possible. Carefully cut between the membranes to remove the segments. Repeat with the rest of the blood oranges, the Cara Cara oranges, and the grapefruit.
• Add the citrus segments to the bowl with the fennel, along with the mint. Season with salt and toss to combine. Set aside while you make the dressing and farro.
• Make the dressing: In a medium bowl, whisk together the lemon juice, honey, salt, and tarragon. Add the olive oil, a bit at a time, and whisk until fully incorporated. Set aside.
• Heat a bit of olive oil in a small pot over medium heat. Add the farro and toast until just slightly golden brown. Pour in the water and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes, until the farro is tender and has absorbed the water.
• Add 2 tablespoons of the honey tarragon dressing to the warm farro and toss well.
• In a small pan over medium heat, toast the pistachios until slightly brown and aromatic.
• Divide the citrus fennel mixture between serving bowls and top with the farro and pistachios. Add more dressing to taste, if desired.
• Enjoy!
• Nutrition - Salad, with dressing - Calories: 415, Total fat: 15 grams, Sodium: 429 mg, Total carbs: 70 grams, Dietary fiber: 11 grams, Sugars: 33 grams, Protein: 6 grams

WINTER CITRUS SALAD WITH HONEY DRESSING

Steps:

• Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
• Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.