Winter doesn't have to be all about stews and soups. When citrus is at its peak and the markets are bursting with oranges, grapefruits, and vibrant pomegranates, it’s the perfect time to bring freshness and color back to the table. This Mixed Citrus Salad with Shaved Fennel and Radicchio is one of those winter salad recipes that balances sweet, tart, and bitter in just the right way. With juicy citrus slices, crunchy fennel, bitter radicchio, and a tangy vinaigrette, this salad is a bold, refreshing option that stands out as much at a holiday feast as it does at a casual weeknight dinner. Whether you're assembling a christmas green salad or looking for bright winter salad ideas, this one is destined to become a seasonal favorite.
Mixed Citrus Salad with Shaved Fennel and Radicchio
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Appetizer, Side Dish
Cuisine American, Italian, Mediterranean
Sharp chef’s knife Essential for cleanly slicing citrus and shaving fennel.
Mandoline slicer Ideal for achieving ultra-thin fennel slices and uniform radicchio strips.
Citrus juicer or reamer To get every last drop of juice from any extra citrus for the vinaigrette.
Small bowl and whisk For emulsifying the dressing.
Large Mixing Bowl To toss the salad ingredients without bruising them.
Platter or shallow serving dish For a beautiful presentation.
For the Salad
- 2 navel oranges
- 2 blood oranges
- 2 mandarin oranges perfect for those searching for a salad with mandarin oranges
- 1 pink grapefruit
- 1 small fennel bulb trimmed and very thinly sliced (reserve a few fronds for garnish)
- 1 small head of radicchio cored and thinly sliced
- ¼ small red onion thinly sliced
- ½ cup pomegranate seeds adds the jewel-like touch you’d expect in a christmas pomegranate salad
- 2 tablespoons chopped fresh mint optional but refreshing
For the Vinaigrette
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar or champagne vinegar
- 1 teaspoon honey or maple syrup
- ½ teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Prepare the Citrus
Start by slicing off the top and bottom of each citrus fruit so it can stand flat. Using a sharp knife, slice off the peel and pith, following the natural curves of the fruit. Once peeled, cut the fruit into thin rounds or supremes (individual segments with the membranes removed) for a more elegant look.
Tip: Do this over a bowl to catch the juice – you can use it in the vinaigrette.
Shave the Fennel
Trim off the stalks and fronds from the fennel bulb (save a few of the fronds for garnish). Use a mandoline to shave the bulb paper-thin. If using a knife, slice as thinly as possible. The fennel adds a subtle licorice note and fantastic crunch, making this a standout fennel orange salad.
Slice the Radicchio and Onion
Thinly slice the radicchio and red onion. Radicchio adds bitterness, a hallmark of many classic winter salads. It also contrasts beautifully with the sweetness of the fruit.
Make the Vinaigrette
In a small bowl, whisk together the olive oil, vinegar, honey (or maple syrup), Dijon mustard, and a pinch of salt and pepper. Add a bit of reserved citrus juice for extra brightness.
Assemble the Salad
In a large bowl, gently toss the fennel, radicchio, and red onion with about half of the vinaigrette. Lay the citrus slices on a platter, slightly overlapping them. Pile the tossed fennel and radicchio mixture on top or around the citrus. Scatter with pomegranate seeds and mint (if using), and drizzle with the remaining dressing. Finish with a few fennel fronds for garnish.
Pairings
This winter citrus salad is incredibly versatile. It can hold its own as a starter, side, or even a light main with added protein. Here are some pairings to round out your meal:
Main Dishes
- Roast chicken or duck – The citrus cuts through rich poultry.
- Grilled salmon – The salad’s brightness complements the fatty fish.
- Herb-crusted pork tenderloin – A great match with citrus-forward salads.
Side Dishes
- Warm farro or quinoa for a grain boost.
- Crusty sourdough or ciabatta bread.
Drinks
- Dry white wines like Sauvignon Blanc or a citrusy Pinot Grigio.
- Sparkling water with lemon or blood orange slices.
If you’re planning winter salads for parties, this dish makes an elegant and unexpected addition to a buffet table or a plated dinner course.
FAQs
1. Can I use other types of oranges or citrus?
Absolutely. This salad is adaptable to whatever citrus you have. Cara cara oranges, tangerines, or even kumquats would be great. The goal is to mix sweet and tart varieties for a layered citrus salad.
2. What’s the best type of fennel to use?
There’s only one kind commonly found in grocery stores: Florence fennel. Choose bulbs that are firm, bright white, and free of brown spots. Smaller bulbs tend to be more tender and sweet.
3. Can I make this salad ahead of time?
Yes, with a few tips. Slice the citrus and fennel up to a day ahead and store them separately in airtight containers. Assemble just before serving to keep everything crisp and vibrant.
4. What kind of greens can I add to this salad?
This dish works wonderfully as a winter green salad too. Add arugula, frisée, or baby spinach for more volume. These greens play well with the citrus and fennel.
5. Is this salad healthy?
Yes! It’s full of fiber, antioxidants, and vitamin C. It’s a shining example of winter salads healthy enough for clean eating goals but bold enough for festive tables.
