Citrus – The stars of this salad are grapefruit and oranges. I use two kinds of oranges to make it pretty, but you can use any variety. Cara cara oranges (navel oranges) and Blood oranges are sold in most grocery stores.
Arugula – The peppery bite and thicker leaves work perfectly in this recipe. Replace it with massaged kale or spring mix.
Nuts – Pistachios add a salty, nutty crunch to this citrus salad recipe.
To keep the nuts crunchy and to intensify their flavor, toast them in a dry skillet, stirring frequently, just until fragrant. Cool and add chop.
Vinaigrette – Fresh is best for the lime juice, zest some of the peel for an added garnish before serving, if desired. Honey can be switched out for agave or maple syrup.
How to Make Citrus Salad
This dramatically distinct salad will be a hit all summer long!
Prepare dressing and chill.
Cut citrus fruits and sliver red onion (recipe below).
Place arugula in a bowl and arrange citrus and slivered red onion on top.
Drizzle with dressing and garnish with pistachios and mint leaves.
Keeping Citrus Salad Fresh
This citrus salad recipe is so elegant, yet so easy! Prep the fruit and vinaigrette ahead and chill until ready to assemble!
Leftover citrus salad can be kept covered in the refrigerator for up to 3 days. Add fresh arugula before serving.
Our Fave Summer Salads
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Citrus Salad
Bright and colorful citrus salad is the perfect way to enjoy all the flavors of summer!
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Prevent your screen from going dark
In a small bowl, combine dressing ingredients. Whisk and set aside.
Using a sharp knife, cut the skin and white pith off of the grapefruit and oranges. Slice them into ¼-inch rounds. Remove any seeds.
Place the arugula in a salad bowl or on a platter. Arrange the citrus slices and onion on top.
Drizzle with the dressing and garnish with pistachios and mint leaves.
Store ingredients separately if planning on making ahead. Salad can be stored for up to 3 days in an airtight container in the fridge.
This homemade Creamy Pomegranate Vinaigrette is so simple and flavorful. Simply combine all ingredients in a high-speed blender (like a Vitamix) and you have a sweet and tangy dressing all wrapped up into one pretty pink color! Yields 1 cup.
I’m always determined to make a dressing from scratch. Because that’s just how I do. So when I first had pomegranate dressing it was love at first bite and I immediately set out to make it at home. But first, would you just look at that color? It’s my favorite shade of pink. And I wouldn’t mind a nail polish, blush and ballet flats in this color please and thank you.
To Make This Pomegranate Vinaigrette You Will Need:
pomegranate arils
olive oil
maples syrup – Or substitute with honey.
lemon juice
white balsamic vinegar
dijon mustard
kosher salt
freshly ground black pepper
In your high-speed blender, measure and add a generous 1/3 cup pomegranate arils, 1/4 cup olive oil, 2 tablespoons maple syrup (or honey), 2 tablespoons lemon juice, 2 tablespoons white balsamic vinegar and 1 heaping teaspoon dijon mustard. Season with a pinch or two of kosher salt and some freshly ground black pepper.
Secure the lid and blend on high speed for 1 minute or until smooth and slightly creamy.
That’s it!
Just taste and adjust the salt and pepper to your preference.
So simple.
So stunning and delicious. Drizzle it over your favorite salad!
Enjoy! And if you give this Creamy Pomegranate Vinaigrette recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Creamy Pomegranate Vinaigrette
This homemade Creamy Pomegranate Vinaigrette is so simple and flavorful. Simply combine all ingredients in a high-speed blender (like a Vitamix) and you have a sweet and tangy dressing all wrapped up into one pretty pink color! Yields 1 cup or 8 (2-tablespoon) servings.
Prep Time: 5 minutesmins
Total Time: 5 minutesmins
1/3 cup (heaping)pomegranate arils
1/4cupolive oil
2tablespoonsmaple syrup
2tablespoonslemon juice
2tablespoonswhite balsamic vinegar
1teaspoondijon mustard
1/2teaspoonkosher salt, or to taste
1/4teaspoonfreshly ground black pepper , or to taste
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Chock full of apples this salad has greens dressed in a bright vinaigrette with nuts, cheese, and fruit!
This apple salad recipe will brighten up the table any time of year.
Ingredients for Apple Salad
This apple salad recipe is a fresh green salad with lots of flavor. It can be served as a side dish or topped with chicken or grilled shrimp.
Apples – Use red or green apples in this recipe. Green apples are firm and tart, while red and yellow apples are a bit sweeter.
To prevent apples from oxidizing (turning brown), soak them in a bowl with water and salt (see recipe notes). Drain and pat dry before using, and your apples will be fresh and crisp for hours.
Fruit – Seedless grapes add color and sweetness. Slice the grapes in half before adding to the salad. Dried cranberries add texture and tang.
Nuts – Pecans, walnuts, and even pistachios work in this salad. Toast them in a dry saute pan to make them extra crunchy and flavorful. For those with nut allergies, toasted sunflower or pumpkin seeds will work, too!
Cheese – Choose dry cheeses with bright flavors like feta, bleu cheese, parmesan, or asiago that complement the flavor of the buttery nuts and tart apples.
Greens – Any variety of packaged mixed greens will make this salad come together in a pinch. It’s also great with spinach, kale, or a coleslaw blend.
How to Make Apple Salad
Prepare vinaigrette (per recipe below).
Toast pecans and prep the apples.
Add mixed greens to a large bowl and top with apples, pecans, cranberries, red onion, and feta cheese.
Drizzle with vinaigrette and serve immediately.
Dijon Vinaigrette Dressing
This 5-ingredient dressing is a cinch to put together. Replace apple cider vinegar with balsamic or white wine vinegar. You can also swap the sugar for honey or maple syrup.
Storing Leftovers
Keep apple salad separate from the dressing to keep it fresh. Store in a covered container in the refrigerator for up to 3 days. Toss before serving.
Our Fave Fruity Salad Recipes
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Apple Salad
This salad is loaded with healthy ingredients like fruit, nuts, cheese, and greens, all tossed in a vibrant vinaigrette dressing!
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Total Time 25 minutesminutes
In a small jar with a lid, combine the dressing ingredients. Shake well to combine and refrigerate.
Place the pecans in a small skillet and heat over medium heat, stirring frequently, until fragrant and lightly toasted. Set aside to cool.
Core and thinly slice the apples.
Add the mixed greens to a large salad bowl. Top with sliced apples, pecans, cranberries, red onion, and feta. Drizzle with dressing and serve.
TIP: To keep the apples from browning, in a medium bowl, combine 1 ½ cups of water and ½ teaspoon salt. Add the sliced apples and let soak for 5 to 7 minutes. Drain and dab dry. To keep salad fresh, store dressing separately from the salad in an airtight container for up to 3 days.
We love to make this roasted pear and apple salad in the fall with all the freshly harvested apples and pears!
It is topped with prosciutto, cinnamon pecans, pepitas, gorgonzola and raisins then tossed with the most stunning caramelized shallot maple vinaigrette.
Ingredients for Roasted Apple Salad
Here is a list of the ingredients you will need for this salad recipe:
Prosciutto – adds crunch and smoky delicious flavor
Honeycrisp Apples (or Jonagold) – these apples hold up great to roasting and the flavor is the best
Bartlett Pear (or Bosc) – become so flavorful and delicious when roasting
Cinnamon Pecans (or Hazelnuts) – You can buy these at the store or make them on your own. See section below for how to make them at home.
Olive Oil – helps keep the apples and pears from sticking to the pan
Black Pepper – adds flavor
Mixed Greens with Arugula – If your container of mixed greens doesn’t include arugula then buy some arugula and add it. Arugula just shines in this salad!!
Gorgonzola – We love gorgonzola but it is easily substituted with any cheese you love. Try smoked cheddar, gouda, goat cheese, manchego, gruyere, etc.
Pepitas – adds a yummy little crunch and nutty flavor
Golden Raisins – can be replaced with regular raisins, craisins or pomegranate seeds
Vinaigrette
This recipe was inspired by a Taste of Home recipe I was reading. It just sounded so good and it was fabulous on this salad! Here is what you will need:
Shallots – have a mild onion flavor and caramelize quickly
Kosher Salt – adds a touch of flavor to the shallots as they caramelize
Maple Syrup – use the real stuff!
White Balsamic Vinegar (or Apple Cider Vinegar) – you gotta have vinegar for a vinaigrette, both these options are sweet and tangy
Olive Oil – the base of the vinaigrette
The measurements for each ingredient in the salad and in the homemade dressing are listed in the recipe card at the end of this post.
What Apples are Best for Salads?
I am forever loyal to honeycrisp apples! Jonagold will also work great. If you can’t find those or if they are too expensive (they can get quite pricey), then go with gala, granny smith, or Braeburn.
How to Roast Apples and Pears
Roasting apples and pears is so easy! You will want to slice them pretty thin, cutting the pears a little thicker than the apples. Then lay them on a baking sheet that has been drizzled with a little olive oil to prevent sticking. Make sure all the slices are in a single layer. Place them in a preheated oven (425 degrees) and let them roast for 10 minutes. Then flip them all over and roast them for about 5 more minutes or until they are golden.
How to Make Cinnamon Pecans
Do you ever smell those to-die-for cinnamon nuts at football games or state fairs? It is seriously the best smell on earth! You can make them at home so easily! Here is what you will need:
1 1/2 cups whole pecans
3 Tablespoons sugar
1 1/2 teaspoons ground cinnamon
2 Tablespoons water
To make the nuts, add all ingredients to a large skillet over medium-low heat. Stir everything together and then keep stirring as the sugar begins to melt. Cook until pecans have begun to toast lightly (about five minutes) and then pour onto parchment paper to cool. You can use this same technique with almonds, hazelnuts, walnuts, etc.
Can I Use Bacon Instead of Prosciutto?
Yes, but prosciutto feels lighter in this salad and is healthier than bacon. I realize that bacon is probably something you might already have on hand so if you that’s what you have, then go for it!
Salads are tricky to store once they have all been put together because the lettuce gets so wilty and soggy. So if you have extra salad that has already had everything added to it, just eat it within a day or too and store it in the an airtight container.
You can store everything separately for longer and just assemble everything right before eating. The dressing, roasted fruits and cinnamon pecans can be made ahead of time and it’s super fast to just assemble everything.
I am a salad lover! Give me all the salads all the days and I am a happy lady! So I love assembling salads and trying different combinations of toppings and dressings. This roasted pear and apple salad hits all the necessary salad notes…crunchy, salty, sweet, creamy, chewy, yummy yummy yum yum yum!
More Delicious Salad Recipes
Servings: 6-8
Prep Time: 10 minutesmins
Cook Time: 20 minutesmins
Total Time: 30 minutesmins
Vinaigrette (adapted from Taste of Home)
Prevent your screen from going dark
Preheat the oven to 400.
Lay the prosciutto out onto a sheet pan so the pieces aren’t overlapping. Bake for about 9-12 minutes, or until crisp. Quickly transfer to a plate lined with paper towels and set aside until cool. Once cool, crumble to pieces.
12 oz Prosciutto
Increase the oven temperature to 425 degrees and drizzle a little olive oil on the pan. Add the sliced apples and pears to the sheet pan, spreading them in an even layer. Roast for 10 minutes. Then flip the fruits and roast for another 5 minutes, or until golden. Set aside to cool.
1 1/2 Honeycrisp Apples, 1 Bartlett Pear
Meanwhile, heat a skillet over medium heat. Once hot add a drizzle of olive oil, then gently add the shallots, and a pinch of salt to the skillet. Sauté for a few minutes without stirring until the shallots are caramelized and softened.
Kosher Salt, 2 Shallots
Stir in the maple syrup and vinegar. Let simmer for 30 seconds or until the liquid is absorbed. Transfer to a bowl and let cool.
4 Tablespoons Maple Syrup, 4 Tablespoons White Balsamic Vinegar
Slowly drizzle in the olive oil to the shallots, and season with salt and freshly cracked black pepper to taste.
1/3-1/2 Cup Olive Oil, Black Pepper
Add the mixed greens with arugula to a large mixing bowl. Add the roasted apples, pears, pecans, prosciutto, cheese, raisins and pepitas.
1 Cup Cinnamon Pecans, 1 Container Mixed Greens with Arugula, 6 oz Gorgonzola, 2 Tablespoons Pepitas, 3/4 Cup Golden Raisins
Drizzle in the vinaigrette and toss to combine. Taste the salad and season with more salt and freshly cracked black pepper if needed. Serve immediately.
Nuts – We purchase cinnamon pecans from the nut section of the store or you can make your own. 1 1/2 cups whole pecans 3 Tablespoons sugar 1 1/2 teaspoons ground cinnamon 2 Tablespoons water Add all ingredients to a large skillet over medium-low heat. Stir all ingredients together and then keep stirring as the sugar begins to melt. Cook until pecans have begun to toast lightly, about five minutes and then pour onto parchment paper to cool. Cheese – This is a great salad to use your favorite cheese like:
smoked cheddar,
aged sharp cheddar
manchego
gouda
gruyere
goat cheese
Raisins – You can use craisins or pomegranates for a more holiday festive salad.
