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A Simple Holiday Salad with Citrus and Toasted Walnut Vinaigrette and crispy shallots.
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Simple Holiday Salad with Citrus and Toasted Walnut Vinaigrette

This Holiday salad with citrus has 3 types of broiled & fresh citrus, creamy turmeric yogurt, a toasted walnut vinaigrette, & crispy shallots!
Course Salad, Side Dish
Cuisine American
Keyword broiled citrus, citrus, grapefruit, holiday salad, mandarin, orange, salad with citrus, thanksgiving, walnut
Prep Time 20 minutes
Cook Time 22 minutes
Cool time 15 minutes
Servings 6 people


For the Turmeric Yogurt

  • 1/2 cup Greek yogurt
  • 1/2 teaspoon ground turmeric
  • 1/8 teaspoon coarse kosher salt
  • 1/8 teaspoon coarsley ground black pepper

For the Toasted Walnut Vinaigrette

  • 3/4 cup chopped toasted walnuts divided, see recipe notes
  • 1 clove garlic finely grated
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon capers drained
  • 1/2 tablespoon honey
  • 2 tablespoons apple cider vinegar
  • coarse kosher salt and black pepper to taste

For the holiday salad with citrus

  • 2 medium carrots shaved with a mandoline or vegetable peeler
  • 1 grapefruit rind and pith removed
  • 2 Navel orange rind and pith removed, segmented
  • 2 mandarin oranges peeled and separated
  • 5 ounces arugula
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1 cup crispy shallots homemade or store bought


Make the Turmeric Yogurt

  • Stir together all of the ingredients and set them aside.

Make the Toasted Walnut Vinaigrette

  • In a food processor, pulse 1/2 cup of the toasted walnuts, garlic, olive oil, capers, and honey together until the nuts are in small pieces. Transfer to a bowl and stir in the vinegar; season with salt and pepper.

To assemble the Holiday Salad with Citrus

  • Preheat the broiler to high and move one rack to the top position closest to the broiler. Place the prepared grapefruit on an aluminum foil-lined baking sheet and char for 7-12 minutes, turning occasionally. Cool to room temperature.
  • Toss the shaved carrots with 2 tablespoons of the prepared Toasted Walnut Vinaigrette, set aside to marinate.
  • When the citrus is cool enough to handle, segment the grapefruit into supremes over a bowl so that all of the juices are collected. Add the fresh orange and mandarin segments to the bowl and toss to combine with the juice of the broiled grapefruit.
  • In a separate bowl, toss the arugula and parsley with a few tablespoons of dressing. Chop the remaining 1/4 walnuts.
  • To serve, smear the prepared yogurt across the bottom of the serving platter. In alternating layers, pile on the carrots, arugula, chopped toasted walnuts, and citrus segments.
  • Repeat layering ingredients thinly on top of each other until all of the ingredients have been used the sprinkle the top of the salad with crispy shallots to serve.


To toast walnuts: 

Preheat the oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing halfway through, until slightly golden and fragrant, about 8-10 minutes. Let cool.