Colorful Winter Citrus Salad Recipe

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Add some color to your table with this vibrant citrus salad.
Add some color to your table with this vibrant citrus salad.
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Anya Kassoff, a Russian native, through many careers, realized she ended her days with passion cooking in the kitchen. With health issues rising in 2010, Kassoff began eating mainly a plant-based diet. She began sharing her recipes on a blog and eventually it lead to writing this book.
Anya Kassoff, a Russian native, through many careers, realized she ended her days with passion cooking in the kitchen. With health issues rising in 2010, Kassoff began eating mainly a plant-based diet. She began sharing her recipes on a blog and eventually it lead to writing this book.
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“Simply Vibrant” by Anya Kassoff, uses vibrant fruits and vegetables to bring colorful, plant-based recipes to your table.
“Simply Vibrant” by Anya Kassoff, uses vibrant fruits and vegetables to bring colorful, plant-based recipes to your table.

Ingredients

  • 1/2 cup heirloom beans like Scarlet Runners, Cranberry, or Christmas Lima, soaked overnight   
  • 3 oranges (preferably a mixed variety like blood orange, navel, or kara-kara)   
  • 1/4 medium red onion, thinly sliced  
  • 1 grapefruit   
  • 3 tablespoons olive oil   
  • 1 large or 2 small fennel bulbs, thinly sliced  
  • 2 tablespoons capers  
  • 1 to 2 cups mixed greens of choice (optional)  
  • Freshly ground black pepper  
  • Handful of fennel fronds, torn  

Directions

  • Cook the beans according to the instructions on package.
  • Drain them over a colander and let them cool.
  • Juice one orange. Put the sliced onion into a medium bowl and pour half of the juice over the slices.
  • Toss to coat the onions and set aside, reserving the remaining juice.
  • Segment one orange and the grapefruit over a medium bowl, collecting all the juice and then combine the reserved orange juice with the mixed juice.
  • Set the fruit segments aside. To the mixed juice, add the olive oil and whisk to combine into a quick salad dressing.
  • In a large bowl, combine the cooked beans, fennel bulbs, capers, and fruit segments.
  • Drain the onions and add them to the salad.
  • Pour the dressing over and toss gently.
  • Slice the remaining orange.
  • Arrange the salad on a platter or a bed of greens of your choice, as pictured.
  • Garnish with the orange slices, black pepper to taste, and the fennel fronds.
  • Serve immediately
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