Best 2 Citrus Salad With Pistachios Maple Vinaigrette Recipes

Escape the mundane with a culinary adventure that takes you on a journey of citrusy delight. Our Citrus Salad with Pistachios and Maple Vinaigrette is a symphony of flavors, where the tang of grapefruit, orange, and lemon dance harmoniously with the crunch of pistachios and the subtle sweetness of maple. This vibrant salad is a feast for the eyes and a delight for the palate.

Prepare to be amazed by our collection of delectable citrus salad recipes. Discover the zesty Lemon Salad with Arugula and Goat Cheese, a refreshing blend of peppery arugula, creamy goat cheese, and a zesty lemon-honey dressing. Indulge in the bright and tangy Orange Salad with Avocado and Mint, where juicy oranges, creamy avocado, and refreshing mint come together in a symphony of flavors. And don't miss the exotic Grapefruit Salad with Fennel and Pomegranate, where the sweetness of grapefruit intertwines with the anise flavor of fennel and the jewel-like crunch of pomegranate seeds.

Each recipe is a culinary masterpiece, carefully crafted to tantalize your taste buds. Whether you're seeking a light and refreshing lunch, a vibrant side dish, or a delightful addition to your brunch spread, our citrus salad recipes have got you covered. Let the vibrant colors and exhilarating flavors of citrus fruits transform your meals into extraordinary culinary experiences.

Check out the recipes below so you can choose the best recipe for yourself!

FARRO SALAD WITH CITRUS VINAIGRETTE

Farro Salad with Citrus Vinaigrette image

Farro is one of the oldest grains known to mankind. I make a double batch of this hearty salad and keep it in the cooler for a quick, high-protein snack during the day. But this dish is a meal in itself: The veggies, the tender farro, and the zesty vinaigrette are all you need.

Provided by Guy Fieri

Categories side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 cup farro
2 teaspoons kosher salt
2 1/2 cups water or vegetable stock
Zest of 1 orange
2 tablespoons minced shallot
2 teaspoons Dijon mustard
3 tablespoons white balsamic vinegar
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup lightly packed baby arugula
1/2 cup diced red bell pepper
1 orange, peeled and cut into wheels
1/2 cup Marcona almonds
1/3 cup prunes, chopped
1/3 cup dried cherries, chopped
1/4 cup 1/4-inch-diced red onion
1/2 cup 1/4-inch-diced tart apple or firm pear

Steps:

You'll need: Stovetop or propane burner, large heavy saucepan.
To make the farro: In a large heavy saucepan over medium-high heat, combine the farro, salt, and water (or stock, if using). Bring to a simmer, cover, and cook, stirring occasionally, until the farro is tender, 35 to 45 minutes. Check a few times while it is cooking; you want it to be al dente. Remove from the heat, drain any excess water, and set aside to cool.
While the grains are simmering, make the vinaigrette:
Whisk together the orange zest, shallot, mustard, vinegar, and olive oil. Add salt and pepper to taste and set aside.
To serve, toss the farro with 3 tablespoons dressing and transfer it to a large serving bowl. In the same bowl, combine the arugula with the diced pepper, orange wheels, almonds, prunes, cherries, onion, and apple and gently toss with 3 tablespoons of the dressing, adding more as needed.

WINTER CITRUS SALAD WITH HONEY DRESSING

Winter Citrus Salad with Honey Dressing image

This citrus salad requires only that you overcome the notion that salads must be green; it's a novel and wonderful antidote to sorry-looking lettuce. If you're lucky and can find blood oranges, use them; same with the odd, supremely delicious and usually quite pricey pomelos.

Provided by Mark Bittman

Categories easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 blood oranges or tangerines
1 pink grapefruit
1 navel orange
Salt
1/2 small red onion or 1 shallot, chopped
3 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1/2 teaspoon honey
Lime or lemon juice to taste
1/4 teaspoon freshly chopped tarragon or a pinch dried

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.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 392 milligrams, Sugar 14 grams

Tips:

Use a variety of citrus fruits for a more complex flavor. Grapefruit, oranges, lemons, and limes all work well in this salad.
If you don't have any maple syrup, you can substitute honey or agave nectar.
To make the salad ahead of time, simply combine the citrus fruits and pistachios in a bowl and refrigerate. Add the dressing just before serving.
This salad is also delicious served with grilled or roasted chicken or fish.

Conclusion:

This citrus salad with pistachios and maple-vinaigrette is a refreshing and healthy side dish that is perfect for any occasion. The combination of sweet, tart, and nutty flavors is sure to please everyone at your table. So next time you're looking for a light and easy salad recipe, give this one a try. You won't be disappointed!