Citrus Salad with Maple Candied Walnuts and Orange-Dijon Dressing

Our Citrus Salad with Maple Candied Walnuts has it all—sweet, savory, crunchy, juicy—and the Orange-Dijon Dressing is fabulous on any salad, so you’re sure to use every drop.

When winter citrus starts showing up at the market, this is the salad I can’t wait to make. Sweet, juicy orange and ruby grapefruit layered with crisp greens, crunchy maple-candied nuts, and tangy feta is the kind of simple food that wakes up everything on the plate. Add our bright Orange-Dijon Dressing, and suddenly dinner feels fresh again—even if the nights are still chilly.

More than a fruit salad, this side dish packs the nutritional punch of pomegranate, walnuts, and kale, too. It’s the kind of seasonal salad that’s perfect for heavier winter meals and beautiful enough for guests or holiday party take-alongs.

Ingredient Highlights

Cara Cara or Blood Orange

Sweet, low-acid, and beautifully jewel-toned inside—Cara Cara and blood oranges bring an almost berry-like flavor that complements the grapefruit’s tartness. Bite-sized segments ensure every forkful is juicy and balanced. TIP: Choose firm, colorful peel, free from bruising; heavier fruit weight means juicier segments.

Ruby Red Grapefruit

A lively mix of sweet and tart, ruby grapefruit is sweeter than other varieties and it gives this salad its refreshing citrus backbone. Removing the membranes keeps the flavor clean and bright, with no bitterness. TIP: Choose firm, colorful peel, free from bruising; heavier fruit weight means juicier segments.

Fresh Fennel

Thinly sliced fennel adds a subtle anise aroma and delicate crunch, enhancing the salad’s overall texture. Choose bulbs that are firm and bright white with feathery fronds. TIP: Use the leftover fennel stalks and fronds in pesto, quick pickles, curries, or stir-frys.

Kale Leaves

Torn into small pieces, the dark greens add color contrast and a slight bitterness that anchors all the juicy, sweet elements and brings a nutritional boost to the bowl. Any type of kale will work in this salad recipe, but we like Tuscan kale (also known as lacinato kale, dinosaur kale, or cavolo nero) for its standout color and milder flavor. TIP: It’s good practice to massage kale with a bit of salt and oil before using it in fresh applications like salads.

Maple Candied Walnuts

Maple-candied walnuts dusted with chipotle chile add a touch of sweet heat and essential crunch. TIP: Pecans are a good substitute for walnuts, and pumpkin seeds are a good option for those with nut allergies.

Feta Cheese

A sprinkle of feta adds a creamy, salty note that enhances each flavor profile. The bright white crumbles also make the salad pop visually. TIP: Crumbled feta is a good choice over brined feta to keep the cheese dry and not too creamy, which can make the salad look a little muddy. 

Pomegranate Arils (or Dried Cranberries)

Choose pomegranate for tart, juicy bursts and jeweled color, or dried cranberries for chewy sweetness. Either option adds contrast and extra interest. TIP: Shop the prepared fruit section in the produce aisle for small cups of pomegranate arils to save a step.

Tips for Making the Best Citrus Salad

• Peak citrus season is from December to March. These fruits will have the best flavor during these months and will also offer the vitamin C so important during winter months.
• Use only the naked citrus pulp. Remove the peel and separate the segments from the membranes completely for clean, tender segments.
• Citrus stays bright but releases moisture when mixed with sugar, vinegar, or salt — so dress the salad just before serving.
• Add subtle crunch. Nuts or seeds balance the juicy citrus. If nuts aren’t an option, toasted sunflower or pumpkin seeds work beautifully — the maple-candy method works for seeds, too.
• Let slightly bitter greens bring balance. Kale or arugula offsets sweet citrus. Tear kale into small pieces or slice thinly so it blends easily with the fruit.
• Dot with salty cheese. Feta or cotija adds savory depth, making the citrus even sweeter and bringing everything into balance.

TIPS & Variations

• Choose the best citrus: firm, colorful peel free from bruising; heavier weight=juicy
• Nut-free: Use sunflower or pumpkin seeds (they candy beautifully).
• Dairy-free: Omit feta or use your favorite plant-based alternative.
• Citrus options: Blood oranges, Cara Cara, Mandarin, tangelos, tangerines, or pomelos work well.
• Greens: Swap kale for arugula, spinach, or mixed baby greens.
• Add-ins: Avocado, farro, or roasted sweet potatoes make it heartier.
• Prep citrus ahead: Segment oranges and grapefruit up to 1 day in advance; store covered in the fridge.
• Candied nuts: Keep for 1 week in an airtight container.
• Dressing: Shake and store up to 5 days.
• Assemble the salad just before serving: Citrus mixed with dressing will release juices, so keep everything separate until mealtime.

More Seasonal Salads You’ll Love:

• Arugula Watermelon Salad
• BLT Turkey Salad
• Crunchy Fennel-Apple Slaw
• Spinach Strawberry Salad
• Galia Melon Salad with Goat Cheese Prosciutto, and Pine Nuts
• Classic Caesar Salad