Citrus Salad – Delicious Meets Healthy

Looking for a fresh, vibrant side salad for dinner that’s easy to make and full of flavor? This Citrus Salad with Red Wine Vinaigrette combines crisp greens, juicy clementines, and a bold homemade dressing for a light yet satisfying salad that works for weeknights, holidays, and everything in between.

Citrus Salad Recipe

Citrus salads are one of those things I never get tired of, especially when citrus is at its best. This Citrus Salad with Red Wine Vinaigrette is fresh, colorful, and full of flavor without feeling fussy. Between the juicy clementines, tender greens, salty feta, crunchy nuts, and that bold, tangy vinaigrette, it checks all the boxes for me.

It’s the kind of salad I throw together when I want something light but still satisfying—easy enough for a weeknight, but pretty enough to serve when friends are over. Once you make it, you’ll see why it’s one I keep coming back to.

For more easy side salad recipes, be sure to check out my Beet and Apple Salad with Maple Vinaigrette, Mixed Green Salad, and Strawberry Spinach Salad.

Ingredients You’ll Need

This winter citrus salad keeps things simple, but every ingredient pulls its weight. See the recipe card below for the exact measurements.

Salad Base

• Mixed greens (spring mix, spinach & kale) – A blend gives you tenderness from spinach, structure from kale, and variety in flavor. If the kale is sturdy, I give it a quick massage with a drop of olive oil.
• Clementines – Naturally sweet, seedless, and easy to peel. Oranges or blood oranges work beautifully too.
• Dried cranberries – Add chewy sweetness and a pop of color. Dried cherries or golden raisins are good swaps.
• Feta cheese – Salty and creamy, it balances the sweetness of the fruit. Goat cheese is a great alternative.
• Candied almonds – Crunch plus sweetness. Regular toasted almonds or pecans also work.
• Pumpkin seeds – For extra crunch and a subtle nutty flavor. Sunflower seeds are another good option.

Red Wine Vinaigrette (All-in-One Dressing)

• Extra virgin olive oil
• Red wine vinegar – Bold and tangy; it stands up well to citrus.
• Dijon mustard – Helps emulsify the dressing and adds depth.
• Honey or maple syrup – Just enough to balance the acidity.
• Orange or clementine zest – This is the secret weapon; it ties the dressing to the fruit.
• Thyme (dried or fresh) – Adds a subtle earthy note.
• Garlic – Use a small clove and mince finely so it doesn’t overpower.
• Salt & freshly ground black pepper

Dietary notes:

• Naturally gluten-free
• Easily made vegan by skipping the feta or using a plant-based alternative

How to Make Citrus Salad with Red Wine Vinaigrette

This citrus winter salad comes together quickly, but a few small techniques make a big difference.

Easy Variations to Try

This is one of those salads that’s easy to tweak based on what you have or what you’re craving.

• Greens: Try all spinach for a softer texture, mixed baby greens, or add broccoli sprouts for extra crunch and freshness.
• Cheese: Swap feta for goat cheese, shaved Parmesan, or blue cheese for a different flavor.
• Nuts: Use toasted pecans, walnuts, or pistachios instead of candied almonds.
• Citrus: In addition to clementines, you can also add oranges, blood oranges, or grapefruit depending on the season.
• Extras: Add sliced avocado, thinly sliced red onion, or pomegranate seeds for extra color and texture.

Serving Suggestions

This citrus salad recipe is my go-to when I want to balance out richer, cozier meals with something fresh and bright. Here are a few of my favorite ways to serve it:

Make-Ahead & Storing Tips

• Make ahead: The dressing can be prepared up to 3–4 days in advance and stored in the fridge. Shake well before using.
• Storing leftovers: Once dressed, the salad doesn’t keep well. If you expect leftovers, store greens and toppings separately and dress only what you’ll eat.
• Refreshing leftovers: If already dressed, add a handful of fresh greens and a squeeze of citrus to revive it.