Colorful salads are one of my favorite things to eat. The vibrant mix of greens, reds, and citrus hues makes this Tricolore Salad as beautiful as it is nutritious. Every bite feels like a dose of healthy vitamins and nutrients, and I crave it regularly. This salad became a staple at holiday gatherings this year, a welcome addition at brunch and dinner buffets. During the winter months, when citrus is in season, it’s especially satisfying paired with a hearty soup for a satisfying meal at home.
A Perfect Balance of Flavor and Nutrition
This salad is a wonderful example of how diverse ingredients can come together to create something truly delicious. Arugula serves as the peppery base, offering a nutrient-rich leafy green that’s also a family favorite in our household. The deep red radicchio brings a satisfying crunch and slight bitterness, while the sweet oranges and tangy grapefruit brighten every bite. Pecorino cheese adds a sharp flavor and ties the flavors together beautifully.
Adding plant variety to your diet, as this salad does, has immense health benefits. Including a range of fruits, vegetables, greens, nuts and seeds supports a healthy gut microbiome, which improves digestion, immune health, and overall well-being. Each plant contributes unique phytonutrients, vitamins, and minerals that help reduce inflammation, boost energy, and keep you feeling your best.
A Salad for Any Occasion
When meal planning, I aim to include as many colors as possible in my meals, and this salad always delivers. Its vibrant greens, reds, and oranges not only make it beautiful on your plate, but also ensure a diverse nutrient profile is included in your meal. Whether you’re bringing it to a holiday gathering or serving it alongside a warm soup for a cozy weeknight dinner, this Tricolore Salad with Citrus is a dish that everyone will enjoy.
Cheers to good health,
Christina
Tricolore Salad with Citrus
Ingredients
Salad
- 1 large ruby red grapefruit outside peel removed with a knife, cut segments between the membrane; squeeze juice from remaining membrane and reserve
- 2 oranges outside peel removed with a knife, cut segments between the membrane
- 5 oz arugula
- 1 small head of radicchio, halved, thinly sliced
- 1 head of endive, thinly sliced
- 1 large fennel bulb, halved, cored, thinly sliced reserve fronds and roughly chop, about 2 tbsp
- ¼ roasted pistachios
- ½ cup shaved pecorino romano cheese crumbled feta is a nice substitute
Vinaigrette
- 3 tbsp aged balsamic vinegar
- 2 tbsp grapefruit juice
- 1 tbsp minced shallot
- 1 clove garlic, minced
- ½ cup extra virgin olive oil
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Add all salad ingredients to a large bowl.
- Add all vinaigrette ingredients to a jar with a tight fitting lid. Shake until emulsified.
- Add just enough vinaigrette to coat the leaves. Garnish with the fennel fronds.
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