Bright Winter Citrus & Endive Salad with Blood Orange Honey-Mustard Dressing
Have you ever had a citrus salad before? If not, you’re in for a bright, refreshing surprise. Citrus salads are one of those simple dishes that feel a little magical. The kind that wake up your taste buds and instantly make any meal feel fresher. They’re vibrant, juicy, and effortless, and they work in every season. In winter, they bring much-needed color. In summer, they’re cooling and light.
I stumbled upon these gorgeous citrus baskets in the Hudson Valley as I was driving back to the city after my birthday, and that’s when the idea for a citrus salad hit me. Moments like this are actually one of the biggest sources of my inspiration. People often ask where my recipe ideas come from, and honestly, it’s usually something as simple as a beautiful ingredient catching my eye at the right moment.
What You Will Need For The Salad
1 grapefruit, peeled, supremed
2 satsuma mandarins, peeled and cut into full-moon
1 blood orange, peeled and cut into full-moon
1 red endive, gently tear leaves
1 yellow endive, gently tear leaves
1/4 cup unsalted walnuts, toasted
How to Supreme a Citrus Fruit
Trim the ends: Slice off the top and bottom of the fruit so it can stand flat on a cutting board.
Remove peel and pith: Using a sharp knife, carefully slice downward along the curve of the fruit, cutting away all the skin and the white pith until you see the bright flesh.
Segment the fruit: Hold the peeled fruit in your hand over a bowl to catch the juice. Carefully cut along each side of the membranes to release the individual segments.
Gently remove the segments with a small knife or your fingers. You’ll be left with clean, membrane-free pieces and some juice in the bowl, which you can drizzle over your salad.
Full Moon Citrus Knife Cuts
Very similar to supremes, full moon cuts keep the citrus rounds intact, creating beautiful, circular slices that resemble little full moons on your plate. They’re perfect for salads, garnishes, or any dish where presentation really matters.
Trim the ends: Slice off the top and bottom so the fruit can sit flat on the cutting board.
Peel the fruit: Remove the skin and pith carefully with a sharp knife, following the curve of the fruit.
Slice into rounds: Lay the peeled fruit on its side and slice it crosswise into even rounds, about 1/4 to 1/2 inch thick. Each slice will look like a perfect “full moon.”
Optional – remove seeds: If any seeds appear in the slices, gently remove them with the tip of the knife.
After you’ve prepared your citrus, gently wash and dry the endive, then carefully tear the leaves and put to the side.
Blood Orange Honey-Mustard Dressing
1/4 cup blood orange juice
1/2 cup olive oil
1 tsp honey
1/2 tsp Dijon mustard
Pinch of salt
Instructions:
Whisk together the blood orange juice, honey, mustard, and salt until smooth.
Slowly drizzle in the olive oil while whisking to emulsify.
Taste and adjust sweetness, salt, or acidity as needed.
Tip: If you want it slightly thicker and less “watery,” add a touch more mustard or a tiny bit of honey. The emulsion will hold better and coat your salad evenly.
Assemble your citrus on a plate, alternating supremed segments and full moon slices for a vibrant, colorful display. Scatter the torn red and yellow endive leaves around and between the citrus, creating a bed of crisp greens that peek through.
Finally, break the toasted walnuts over the top for crunch, drizzle a little honey over the salad, and then finish with your Blood Orange Honey-Mustard Dressing. Serve immediately and enjoy the fresh, bright flavors!
If you make our Bright Winter Citrus & Endive Salad With Blood Orange Honey-Mustard Dressing, I’d love for you to leave a comment or share a rating! I always enjoy reading your thoughts. Don’t forget to share your creations on Instagram, TikTok, or Pinterest using #victoriasearthkitchen—I can’t get enough of seeing your beautiful dishes come to life. If you love this recipe, be sure to check out some of my other favorite vegetable-forward dishes on the blog for more inspiration.
Bright Winter Citrus & Endive Salad with Blood Orange Honey-Mustard Dressing
This bright winter citrus and endive salad features blood orange, grapefruit, mandarine, crunchy walnuts, and a zesty blood orange honey-mustard dressing. A fresh, seasonal recipe perfect for November and holiday menus.
Ingredients
Instructions
- Prep the citrus: Supreme the grapefruit and slice the mandarins and blood orange into full-moon rounds.
- Prepare the endive: Wash and dry endive then carefully tear the leaves off
- Toast the walnuts: In a dry skillet, toast 1/4 cup walnuts for 2–3 minutes until fragrant.
- Make the dressing: Whisk together blood orange juice, honey, mustard, salt, and olive oil until smooth.
- Assemble the salad: Add the citrus to a plate, layer the endive on top, sprinkle with walnuts, drizzle a little honey, and finish with the Blood Orange Honey-Mustard Dressing.
- Serve immediately and enjoy!
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