Best 3 Winter Citrus Salad With Belgian Endive Recipes

Indulge in a symphony of flavors with our exquisite Winter Citrus Salad with Belgian Endive, a culinary masterpiece that celebrates the vibrant flavors of the season. This delightful salad features a refreshing blend of tangy citrus fruits, crisp Belgian endive, and a hint of sweetness from honey, creating a perfect balance of flavors. Accompanying this delightful salad are three additional recipes that will tantalize your taste buds: a zesty Orange Vinaigrette, a creamy Avocado Dressing, and a tangy Lemon-Tahini Dressing. Each dressing offers a unique flavor profile, allowing you to customize your salad to your preference. Whether you're looking for a light and refreshing lunch or a vibrant side dish to complement your main course, this Winter Citrus Salad with Belgian Endive is sure to impress.

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

CITRUS AND ENDIVE SALAD

Citrus and Endive Salad image

Citrus season is at its peak in Charleston in winter and early spring, but you can pretty much find it year-round. The gorgeous colors of this salad make it the perfect addition to a holiday table, but it's easy enough to be enjoyed for any occasion.

Provided by Kardea Brown

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tangerines, peeled and sectioned
2 ruby red grapefruits, peeled and sectioned
8 small Belgian endive, separated into leaves
1/2 cup thinly sliced red onion
1/2 cup sliced almonds, toasted
1/2 cup pomegranate seeds
1/2 cup crumbled feta or goat cheese
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
1 tablespoon honey
1 tablespoon whole-grain mustard
1 tablespoon sherry vinegar (or use your favorite vinegar)
Kosher salt and freshly ground black pepper

Steps:

Combine the tangerines, grapefruits, endive and red onion on a serving platter. Sprinkle with the almonds, pomegranate seeds and cheese. Set aside.
Whisk together the garlic, olive oil, honey, mustard and vinegar in a small bowl. Season with salt and pepper. Drizzle the dressing over the salad and serve.

CITRUS SALAD

Citrus Salad image

The most beautiful ruby-red grapefruit is available in December; use it to make this jewel-like salad. In other seasons, the grapefruit will be smaller and you will need more.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 10

Ingredients

4 ruby-red or pink grapefruit, peel and pith removed
5 navel or blood oranges, peel and pith removed
3 tablespoons sherry vinegar
1 tablespoon honey
Salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
1/4 cup canola oil
2 large heads radicchio, leaves separated
2 heads Belgian endive, leaves separated
1/4 small red onion, very thinly sliced

Steps:

Working over a bowl to catch the juices, use a paring knife to slice between the sections and membranes of each grapefruit; remove the segments whole. Place each segment in bowl as completed. Repeat process with oranges in same bowl. Transfer to refrigerator. Recipe may be made up to this point 1 hour ahead.
Make vinaigrette: In a small bowl, combine vinegar, honey, and salt and pepper to taste. Slowly whisk in olive oil, then canola oil, until mixture is well combined. Set vinaigrette aside.
Just before serving, arrange radicchio and endive leaves on a large serving platter. Arrange grapefruit and orange segments in the center of the platter. Scatter red-onion slices over the top. Drizzle the reserved vinaigrette over the salad, and serve.

WINTER ENDIVE SALAD

Winter Endive Salad image

Here's a salad with panache! The tangy citrus balances the hint of bitterness in the endive, and the sweet-tart pomegranate seeds add stunning ruby color. -Alysha Braun, St. Catharines, Ontario

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

5 cups torn curly endive
2 cups watercress
1 shallot, thinly sliced
1/3 cup pecan halves, toasted
1/4 cup pomegranate seeds
1/4 cup olive oil
1-1/2 tablespoons lemon juice
1 teaspoon grated lemon zest
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large bowl, combine the endive, watercress and shallot. Sprinkle with pecans and pomegranate seeds., In a small bowl, whisk the oil, lemon juice, lemon zest, salt and pepper. Drizzle over salad; serve immediately.

Nutrition Facts : Calories 104 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 48mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein.

Tips:

Choose the best citrus fruits: Look for ripe, brightly colored fruits with no blemishes. Grapefruits and oranges should feel heavy for their size.
Use a sharp knife to segment the citrus fruits: This will help prevent the segments from tearing and make the salad look more presentable.
Taste the dressing before adding it to the salad: The dressing should be sweet and tangy, with a slight bitterness from the grapefruit. If it's too sour, add a little more honey or sugar. If it's too bitter, add a little more orange juice.
Gently toss the salad to coat the ingredients in the dressing: Be careful not to overmix the salad, or the segments will break apart.
Serve the salad immediately: This salad is best enjoyed fresh. If you need to make it ahead of time, store the ingredients separately and assemble the salad just before serving.

Conclusion:

Winter Citrus Salad with Belgian Endive is a refreshing and flavorful salad that's perfect for a light lunch or dinner. The combination of sweet citrus, bitter endive, and creamy avocado is delicious and satisfying. Plus, this salad is packed with nutrients, including vitamin C, potassium, and fiber. If you're looking for a healthy and delicious way to enjoy citrus fruits this winter, give this salad a try.