Not your ordinary fruit salad! Citrus Salad recipe gets a nutritional boost with kale, walnuts and pomegranate.
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5 from 8 votes

Citrus Salad with Maple Candied Walnuts and Orange-Dijon Dressing

A bright, beautiful salad featuring ruby grapefruit and Cara Cara oranges tossed with kale, sliced fennel, pomegranate, and candied walnuts.
Prep Time30 mins
Total Time30 mins
Course: Fruit, salads, side dishes
Cuisine: Healthy
Servings: 4
Calories: 174kcal
Author: Judy Purcell


For the Citrus Salad:

  • 1 large Cara Cara orange , peeled, seeded, and cut into bite-size segments
  • 1 ruby red grapefruit , peeled, seeded, and cut into bite-size segments
  • 1/2 cup thinly sliced fennel
  • 1 1/2 cups torn kale leaves , small pieces
  • 1/4 cup walnuts or pecans whole
  • 2 tablespoons pure maple syrup
  • pinch Sea salt
  • Feta cheese -- for garnish
  • Pomegranate seeds or dried cranberries , for garnish

For the Orange-Dijon Dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons flax seed oil optional for nutritional boost
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons orange juice (try capturing the juice from segmenting the citrus)
  • 2 teaspoons minced fresh parsley
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon orange zest (from the orange in the salad, is fine)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1 dash hot sauce


  • Zest the orange first. Hold the orange and grapefruit over a bowl while carving out segments to capture extra juice--use juice in dressing.
  • Toss the orange, grapefruit, fennel, and kale in a mixing bowl to combine. Heat walnuts in a dry skillet over medium heat to toast.
  • Once the walnuts begin to brown in spots, add maple syrup and a small pinch of salt; stir to coat. Continue stirring until the syrup thickens and clings to the walnuts. Remove from heat and spread out on a sheet of wax paper to cool.
  • Prepare dressing by mixing the ingredients in a cruet or jar with a lid and shake. (Can be refrigerated for up to 1 week.)
  • Just before serving, toss walnuts with salad and garnish with pomegranate and feta. Pour enough dressing over to salad to lightly coat while gently tossing.


The dressing will cause the citrus to release its juices a little, so if the dressing will be on the salad for more than 30 minutes before serving, use a little less dressing. Any added juice from the citrus will incorporate by tossing gently again just before serving.


Calories: 174kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Sodium: 16mg | Potassium: 389mg | Fiber: 2g | Sugar: 16g | Vitamin A: 3335IU | Vitamin C: 75.1mg | Calcium: 93mg | Iron: 0.8mg