Citrus Salad with Quinoa is a healthy 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 and a poppy seed, honey vinaigrette and chopped pistachios.
Why it's awesome
It's easy and quick to make. This salad comes together in about 30 minutes.
It's made with easy to find fresh and pantry ingredients. Find everything at your local grocery store.
It's the perfect vegetarian salad that works as a side dish or main dish. A lighter meatless lunch or dinner is sometimes in order.
Ingredients and Substitutions
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. Use any available variety of orange if blood oranges aren't in season.
Navel oranges are available year round. Use your favorite!
Grapefruits are available year round. Grapefruit is common in most citrus salads, but you can omit if you don't like it or can't eat it. Use more orange or try something different like sliced red grapes or kiwi fruit.
Use your favorite variety of mixed greens ( I prefer the kind that doesn't have any cilantro in it). Substitute with arugula, spinach, or a mixture.
Quinoa turns this salad into a meal! I used tri-colored, but any variety works. Try brown rice to keep this meal gluten free, or use couscous or orzo if you prefer pasta.
Roasted and salted pistachios adds a crunchy element. Try macadamias, cashews, or pepitas (pumpkin seeds).
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.
Place arugula or mixed greens on a large platter. Top with cooled quinoa.
Peel and slice the fruit you're using.
Layer greens and quinoa with sliced fruit.
Pour Poppy Seed Honey Vinaigrette over fruit. Top with chopped pistachios.
Notes and Tips
Try topping this citrus salad with thinly sliced avocado, pomegranate seeds, or toasted coconut flakes.
You may want to add herbs like sliced mint or basil.
You can section the citrus fruit rather than slicing, if preferred.
What goes good with citrus salad?
Delicious with grilled chicken, fish, shrimp, or crab cakes.
Great as a brunch side dish with quiche.
Beautiful on the buffet table for the holidays and special occasions like Mother's Day.
More Vegetarian Salads
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
- ¼ tsp poppy seeds
- ¼ tsp kosher salt
- ⅛ 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
- ½ 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.