Citrus Salad with Maple Candied Walnuts and Orange-Dijon Dressing

Grapefruit and blood orange salad with kale and fennel on a wood table

5 from 8 votes

Citrus Salad with Maple Candied Walnuts and Orange-Dijon Dressing

A bright, beautiful salad featuring ruby grapefruit and blood oranges tossed with kale, sliced fennel, pomegranate, and candied walnuts.

Prep Time45

Total Time45

Course: Fruit, salads, side dishes

Cuisine: Healthy

Servings:

Calories: 320kcal

Author: Judy Purcell

Equipment

parchment paper

Ingredients

For the Candied Walnuts

1 tablespoon butter
1 cup halved walnuts
1/4 cup pure maple syrup
Pinch Kosher salt
Pinch Chipotle chile powder

For the Citrus Salad:

2 large blood oranges (or Cara Cara oranges), peeled, seeded, and cut into bite-size segments
2 med ruby red grapefruit , peeled, seeded, and cut into bite-size segments
1 cup thinly sliced fennel (one small bulb)
2 cups torn kale leaves , small pieces
1 teaspoon olive oil for massaging kale
Pinch Kosher salt
Feta cheese -- for garnish
Pomegranate seeds or dried cranberries , for garnish

For the Orange-Dijon Dressing:

1/4 cup avocado oil
2 tablespoons apple cider vinegar
1 teaspoon orange zest (from the orange in the salad, is fine)
2 tablespoons orange juice (try capturing the juice from segmenting the citrus)
2 teaspoons minced fresh parsley
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 dash hot sauce
Parchment paper

Get Recipe Ingredients

Instructions

For the Candied Walnuts:

Tear off a 2-ft section of parchment paper and lay it on the counter for the walnuts when they're done.
In a large skillet, spread walnuts out over the bottom of the pan and toast over med-high heat for 1-3 minutes until browned in spots.
Add the butter and continue to brown the walnuts 1-2 minutes more. Slide skillet off the heat and pour syrup evenly over the walnuts (it should sizzle when it hits the hot pan).
Slide the skillet back onto the burner and cook over med-low heat enough to make the maple syrup gently bubble for about 2 minutes, while stirring. The syrup should thicken and coat the walnuts.
Pour the candied walnuts out onto the parchment paper, separating any that stick together. Immediately sprinkle with salt and Chipotle chile powder, to taste. Allow to cool about 20 minutes. The maple coating will harden as it sits.

For the Orange-Dijon Dressing:

Zest the orange first. Hold the orange and grapefruit over a bowl while carving out segments to capture extra juice—use juice in dressing.
Prepare dressing by mixing the ingredients in a cruet or jar with a lid and shake. Refrigerate for 5-10 minutes before serving.

Building the Salad:

Rub the torn kale with a little oil and salt, set aside.
Gently mix the grapefruit, oranges, and fennel in a salad bowl. Fold in the kale, feta, and walnuts with enough dressing to lightly coat.
Garnish with pomegranate arils, and serve immediately.

Notes

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.

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