Go Back
+ servings

Winter's Bliss Citrus Salad


  • 4 oranges (3 for the salad and 1 for zesting and juicing)

  • Orange-Rosemary Vinaigrette
  • 1 ½ tsp orange zest
  • ¼ cup orange juice (freshly squeezed is best)
  • 2 Tbsp white wine (or Champagne vinegar)
  • 2 tsp fresh rosemary, chopped fine
  • ¾ tsp fresh thyme, chopped fine
  • ¼ cup olive oil

  • Salad
  • fine grain sea salt + freshly ground black pepper
  • 7-8 cups mixed greens
  • 1 large ripe pear, quartered, cored, and sliced into thin wedges
  • 4 - 6 Medjool dates, each pitted and cut into 4 or 5 pieces
  • cup red onion, sliced thin
  • 4 oz. fresh mozzarella, torn into smaller pieces (** for a vegan version of this recipe, omit the cheese or substitute a vegan equivalent)
  • 2 Tbsp pine nuts, toasted optional but tasty
  • Flaky sea salt, for sprinkling


  • Orange-Rosemary Vinaigrette
  • In a small bowl, add all of the ingredients, except the olive oil, and whisk to combine
  • Continue whisking as the olive oil is added in a steady stream.
  • Season to taste with fine grain sea salt and freshly ground black pepper

  • Salad
  • Cut the peel away from the remaining two oranges in strips, removing all of the white pith, but not too much of the flesh.
  • Slice the oranges crosswise no more than 1/4 inch thick, removing and discarding any seeds as you go.
  • Pile the mixed greens in the center of a platter, or divide among serving plates.
  • Top with the orange slices, pear, dates, onion, and mozzarella, and then sprinkle with the pine nuts, a grind or two of black pepper, and a pinch of flaky sea salt.
  • Whisk the vinaigrette, spoon some over the salad, and pass the rest at the table