Salad: United States – Southern United States (Florida) – Florida Citrus Salad
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
30 min
Cook
5 min
Additional
5 min
Total
40 min
Ingredients
3 large Florida oranges (Navel or Hamlin), peeled and segmented — about 12 oz (340 g) total fruit (estimated edible portion: 340 g) 1 large pink grapefruit, peeled and segmented — about 8 oz (225 g) (estimated edible portion: 225 g) 2 tangerines, peeled and segmented — about 4 oz (115 g); selected example from the listed options (estimated edible portion: 115 g) 6 cups (about 170 g) mixed salad greens (baby arugula, baby spinach, butter lettuce) 1 small fennel bulb, thinly sliced — about 6 oz (170 g) 1 small cucumber, halved lengthwise and thinly sliced — about 6 oz (170 g) 1/2 small red onion, thinly sliced — about 2 oz (55 g) 1 ripe avocado, sliced — about 6 oz (170 g) 1/2 cup (50 g) toasted pecans, roughly chopped (estimated edible portion: 50 g) 3 oz (85 g) goat cheese, crumbled; selected example from the listed options 2 tbsp (8 g) fresh mint leaves, roughly chopped (optional) For the citrus vinaigrette: 3 tbsp (45 ml) fresh orange juice (from about 1 small orange) 2 tbsp (30 ml) fresh pink grapefruit juice (from about 1/2 grapefruit) (estimated edible portion: 30 g) 1 tbsp (15 ml) white wine vinegar; selected example from the listed options 1 tsp (5 g) honey; selected example from the listed options 1 tsp (5 g) Dijon mustard 1 tsp (2 g) finely grated orange zest 1/4 cup (60 ml) extra-virgin olive oil 1/4 tsp (1.5 g) kosher salt, plus more to taste 1/8 tsp (0.5 g) freshly ground black pepper, plus more to taste
Instructions
1. Toast the pecans in a dry skillet over medium heat, stirring, for 3–4 minutes, until fragrant and lightly browned. Transfer to a plate to cool, then roughly chop. 2. Working over a bowl to catch the juice, remove the peel and pith from the oranges, grapefruit, and tangerines. Cut between the membranes to release the citrus segments, and reserve the collected juice. 3. In a small bowl or jar, combine the orange juice, grapefruit juice, vinegar, honey, Dijon mustard, and orange zest. Whisk or shake to combine. Slowly whisk in the olive oil until emulsified. Stir in the salt and pepper, then taste and adjust seasoning. 4. In a large bowl, combine the mixed greens, fennel, cucumber, and red onion. Add the citrus segments and any reserved juice. 5. Drizzle about three-quarters of the vinaigrette over the salad and gently toss, taking care not to break up the citrus segments. Add more dressing to taste if needed. 6. Arrange the salad on a platter or individual plates. Top with avocado, toasted pecans, and crumbled goat cheese. Add the mint if using and finish with a light grind of black pepper. Serve immediately with any remaining vinaigrette on the side.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 426 kcal
Carbohydrates: 39.6 g
Protein: 8.6 g
Fat: 27.9 g
Sodium: 340 mg
Generated: 2026-11-06T07:32:32+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded.