Before I started shopping for my produce at the farmer’s market, I really didn’t know which fruits and vegetables belonged to which season. Now that I’m a little more familiar and shop with seasons in mind, I love making fresh salads like this winter citrus salad.
Winter Citrus Salad
In the past, I was pretty clueless when it came to choosing the best produce for the season. It wasn’t until I bought a particularly sweet and wonderful batch of oranges during one winter day at the farmer’s market that I realized there was a difference.
In California, it’s easy to forget that fruits and veggies have their own time and place since everything tends to be grown year-round.
However, there are definitely fruits and vegetables that have heightened flavor and quality during certain times of the year, and this includes the oranges and spinach I used to create this winter citrus salad.
In France, shopping at the farmer’s market is not an experience reserved solely for the health-conscious kale-junkie like it is often thought to be here in the States.
The French turn to their weekly farmer’s markets for the best poultry, meats, produce, cheese, and flowers that you can find (just read about it here). The farmer’s market also ensures that the French are always eating the best that the season has to offer.
This winter citrus salad utilizes fresh spinach, which is often at its peak in the winter in regards to taste and nutrients. The spinach is tossed in an orange-flavored vinaigrette that transforms the dark greens into a delectable salad.
Farm-fresh oranges really make this salad a winner. Used both in the vinaigrette and the actual salad, the winter oranges lend sweetness and tang, which compliment the leafy greens beautifully.
For some added texture, I added some chopped almonds, along with some parmesan shavings for a little bit of added saltiness.
This winter citrus salad is such an easy salad to whip up, and it’s the perfect appetizer or light lunch to enjoy all season long.
- 1 tbsp olive oil
- 3/4 tbsp red wine vinegar
- 1 tbsp freshly squeeze orange juice
- 1/4 tsp Dijon mustard
- salt and pepper to taste
- 1 orange
- 1.5 cup spinach, washed and packed
- 1 tbsp chopped almonds, or sliced, slivered, etc.
- parmesan shavings to garnish
- Prepare your orange by cutting off a sliver from both ends of the orange. Then place the orange standing up on one of its ends and use your knife to cut the peel off the orange from top to bottom, eventually making your way all around the orange. Make sure to cut the white parts (the pith) with the peel as well. Then place the orange back on its side and cut into slices.
- Whisk the olive oil, red wine vinegar, orange juice, Dijon, and a small pinch of salt and pepper together in a small bowl.
- Toss the spinach leaves with the vinaigrette, then garnish with the orange slices, chopped almonds, and parmesan shavings.
To obtain the freshly squeeze orange juice for the vinaigrette, I merely used squeezed some of the orange flesh that had been cut off with the peel when I was preparing the orange.
Nutrition Information:Yield: 1 Serving Size: 1 Servings
Amount Per Serving: Calories: 340