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Winter Holiday Citrus Salad with Blood Orange and Cranberry-Pear Vinaigrette

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Prep Information

Prep Time

20 minutes

Cook Time



4-6 people


For the Salad:
  • spring mix, sweet baby lettuce, arugula, and/or spinach
  • 1 navel orange, 1 grapefruit, and 1 blood orange, knife-peeled, and cut into sections
  • 1 cup roasted and salted chopped nuts, like pistachios and/or walnuts
  • 1/4 cup chopped dried cranberries
  • 1/2 cup crumbled goat or feta cheese
For the Dressing:
  • 5 Tbsp fresh-squeezed orange juice (from about half a large navel orange)
  • 3 Tbsp. Cranberry-Pear Balsamic Condimento
  • 4 Tbsp Blood Orange Olive Oil
  • 1/8 tsp kosher salt
  • 1/16 tsp black pepper


For the Salad:
  1. Place all salad greens in a large salad bowl
  2. Use a knife to peel all the fresh citrus to avoid pith, dice, and add to the salad bowl
  3. chop nuts and add to bowl
  4. crumble goat or feta cheese and add to bowl
For the Dressing:
  1. Mix Blood Orange Olive Oil, Cranberry-Pear Balsamic, orange juice, salt, and pepper in a lidded jar, and shake
  2. Pour dressing over salad
  3. Toss salad with salad utensils to distribute dressing
  4. Serve!
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