Citrus Salad with Quinoa is a healthy winter salad that incorporates fresh blood oranges, navel oranges, and grapefruit. The addition of quinoa makes it perfect as a light main dish meal. This version is made with mixed greens or arugula, sliced blood oranges, and topped with a poppy seed honey vinaigrette and chopped pistachios.
Citrus salad is great any time of year, but it’s an especially yummy way to cure the winter blahs! This light, healthy salad is full of flavor and good for you nutrition!
When are blood oranges in season?
Blood oranges originated in Sicily and Spain. They have a deep red flesh and a unique raspberry-citrus flavor. Blood oranges are typically in season from December through March and as late as May.
Citrus Salad Ingredients
- Blood oranges
- Navel orange
- Arugula or mixed greens
- Roasted and salted pistachios
For the Poppy Seed Honey Vinaigrette
- Canola oil
- White balsamic vinegar
- Poppy seeds
- Salt and peper
Cook Quinoa according to package directions. I used water to cook the quinoa, not broth. Let it cool on a plate while you get the rest of the ingredients ready.
Combine the Poppy Seed Vinaigrette ingredients in small jar with a tight fitting lid. Shake to combine and set aside.
Remove the peel and pith from the fruit. Cut into thin slices.
Place arugula or mixed greens on a large platter. Top with cooled quinoa.
Layer quinoa with sliced fruit.
Pour Poppy Seed Honey Vinaigrette over fruit. Top with chopped pistachios.
Recipe Variations and Tips
- Since blood oranges aren’t in season year round, or because you may not be able to find them at your local grocery store, you can replace them with any variety of oranges such as Mandarins, Clementines, or Cara Cara.
- Mixed greens, arugula, baby spinach, and red leaf lettuce are the best greens to use for this salad.
- Replace quinoa with your favorite grain such as couscous, orzo, or farro.
- Or just omit the quinoa if you prefer a lighter first course salad.
- Try out some different toppings like thinly sliced avocado, roasted salted pumpkin seeds, pomegranate seeds, or toasted coconut flakes.
- Vegetarian main dish salad
- Delicious with grilled chicken, fish, shrimp, or crab cakes.
- Great brunch side dish with quiche
- Beautiful on the buffet table for the holidays and special occasions like Mother’s Day.
More popular Salad recipes
Poppy Seed Honey Vinaigrette
- 2 tbsp canola oil any mild flavored oil
- 1 tbsp white balsamic vinegar apple cider vinegar, white wine vinegar
- 1 tbsp honey agave nectar
- 1/4 tsp poppy seeds
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 2-3 blood oranges peel and pith removed, thinly sliced
- 1 navel orange peel and pith removed, thinly sliced
- 1 small grapefruit peel and pith removed, thinly sliced
- 2 cups mixed greens arugula, baby spinach
- 1 cup quinoa red, white, or mixed; cooked
- 1/2 cup roasted, salted pistachios chopped
- Cook ½ cup quinoa according to package directions. Spread on a plate to cool while assembling the salad.
- Combine oil, vinegar, honey, poppy seeds, salt, pepper in a jar and cover with a lid. Shake until well combined. Set aside.
- Slice ends off fruit and remove the peel and pith. Slice fruit into thin slices.
- Place the mixed greens In a salad bowl or large platter.
- Top mixed greens with cooked, cooled quinoa.
- Top quinoa with sliced fruit.
- Drizzle dressing over the fruit then top with chopped pistachios.
Learn more about the foods we eat from the USDA.