Winter Salad with Citrus Honey Dressing is a bright, refreshing side packed with winter greens, crunchy vegetables and seasonal fruit. A sweet-and-tangy dressing made from clementines and honey ties everything together, making it a lovely accompaniment for chilly evenings.
This recipe was first shared in January 2018 and has been refreshed with new photos, updated text and a few ingredient tweaks to emphasize seasonal produce.
By mid-January the short days and cold weather can feel monotonous. I enjoy a cozy night with a blanket and hot tea, but I also crave brightness. This winter citrus salad brings a welcome burst of color and flavor when the light is limited. Once citrus season begins it becomes a regular in our house, and the orange-honey dressing often gets used on other salads too.
Why you’ll love this salad
- Fast and easy: blend the dressing, assemble the salad and toss.
- Minimal ingredients: both the salad and dressing use a short, simple list.
- Flexible: swap in whatever winter fruits and vegetables you have on hand.
Ingredients
For the salad:
- Spinach (or other winter greens)
- Red cabbage, shredded
- Carrot, shredded
- Clementines, peeled and segmented
- Blood orange, sliced
- Kiwi, peeled and sliced
- Crumbled goat cheese
For the dressing:
- Clementines (or seedless oranges/tangerines)
- Honey
- Red wine vinegar
- Extra virgin olive oil
- Parsley (added after blending)
How to make this winter fruit and veggie salad
- Make the dressing: combine the clementines, honey, red wine vinegar and olive oil in a blender and blend on high until smooth. Pour into a jar, stir in the parsley, then refrigerate until needed.
- Assemble the salad: place the spinach, shredded carrot and red cabbage in a large bowl. Add the clementine segments, blood orange and kiwi slices, sprinkle with goat cheese, drizzle with the desired amount of dressing and toss gently. Serve immediately.
Frequently asked questions
Store the dressing in the refrigerator in a sealed jar. Because it contains pureed clementines, it may thicken slightly; let it sit at room temperature briefly and shake or stir before using.
Stored in an airtight container in the fridge, the dressing keeps well for 2–3 days.
You can prepare the dressing and chop the fruits and vegetables ahead of time, but wait to toss everything together with the dressing and goat cheese until just before serving to maintain crispness.
Recipe tips
- Kale works well as an alternative to spinach if you prefer a sturdier green.
- Substitute kiwi with persimmon slices or pomegranate arils for variety.
- Try different citrus like grapefruit or cara cara oranges to change the flavor profile.
- Use seedless citrus in the dressing for a smooth texture.
- Add protein such as grilled chicken, or a handful of nuts (walnuts, almonds or pistachios) to make it more substantial.
- Stir parsley into the dressing after blending to avoid turning the dressing green.
- Omit goat cheese to make the salad dairy-free.
Other citrusy salads you might enjoy
- Grapefruit Salad with cilantro and goat cheese: a tart, herb-flecked salad with creamy goat cheese.
- Citrus Crunch Salad: a lighter coleslaw-style salad with crunchy vegetables, walnuts and a citrus vinaigrette.
If you try this salad, please share your feedback in the comments — I’d love to know how you adapted it.
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📖 Recipe
Winter Salad with Citrus Honey Dressing
Ingredients
For the dressing:
- 2 clementines, peeled and separated into pieces (about 1 cup)
- ¼ cup honey
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 teaspoons dried parsley
For the salad:
- 6 cups baby spinach, packed
- 1 cup shredded carrot
- 1 cup shredded red cabbage
- 2 clementines, peeled and separated into pieces
- 2 kiwi fruit, peeled and sliced
- 1 blood orange, sliced
- ¼ cup crumbled goat cheese
Instructions
-
Make the dressing: Add the dressing ingredients (except parsley) to a blender and process until combined. Stir in the parsley, transfer to a jar, and refrigerate.
-
Assemble the salad: In a large bowl, combine the spinach, shredded carrot and red cabbage. Add the fruit and goat cheese, drizzle with dressing and toss gently. Serve immediately.
Notes
- The dressing yields about 1 cup; refrigerate leftovers and use within 2–3 days. It may thicken in the fridge—bring to room temperature and stir before using.
- Swap ingredients freely—use different winter greens, fruits or citrus depending on what’s available.
- Seedless citrus gives the smoothest dressing texture.
- Add parsley after blending to avoid a green-tinted dressing.
Nutrition Facts per Serving
Carbohydrates: 27 g |
Protein: 4 g |
Fat: 7 g
Disclaimer
Nutrition information is an estimate and will vary based on substitutions and brands used.