(Note: this post was originally published on January 12, 2020. The date above reflects migration to the new platform.)
Citrus season is here! Let's celebrate it with this brightly-colored, fresh, and juicy Glazed Carrot and Citrus Salad.
For this recipe, I'm very happy to be partnering with Johanna Setta, a Certified Nutrition Consultant and creator of WELL + FED. Johanna works one-on-one with clients to find the whole food based nutrition plan that is right for their specific needs, with special attention to seasonal and organic foods.
We're excited to be teaming up to bring you this citrus salad because it's both delicious and nutritious, loaded with veggies and fruits, packed with cold- and flu-fighting Vitamin C, and customizable to fit most dietary needs.
Johanna and I wanted to work together on citrus in particular because it's currently in season in Kaua'i, Hawaii, where we've both spent considerable time. (And it's in season in lots of other places right now as well!). The citrus from Kaua'i is amazing: enormous lumpy pomelos, super-tart grapefruits, sweet navel and Cara Cara oranges, the most juicy tangerines, adorable key limes, sour-sweet meyer lemons, and even tiny kumquats. The farmers markets there are loaded with citrus, and we both have eaten (and cooked with, and juiced) huge amounts of citrus while on Kaua'i.
Here's what Johanna has to say about the magic of citrus:
"While all citrus is rich in Vitamin C, there are other health benefits that differ within the many citrus varieties. Grapefruits are actually quite rich in A, C, and E, which all support your immune system. They are also rich in antioxidants, even the peels! When making this salad, you might save the peels to bake with, or put them in some water in the fridge to create “spa water”. Perhaps you jumped on the hot lemon water trend and have noticed your skin has a bit of a glow? You might be able to thank your citrus for that! When cooking, acid can act as a tenderizer and help balance flavor. What better way to brighten your plate and mood than with some citrus?"
One of the great things about this salad is its versatility. It could easily be a side dish, a brunch dish, or a holiday dish. Want to make it a meal? Add a bed of your favorite whole grain (farro would be delicious!) underneath, and top it with your grilled protein of choice. You can use whatever combination of citrus fruits you love, and can easily swap the other ingredients based on preferences or dietary restrictions (for example, almonds instead of pistachios).
The version of the salad shown here makes use of some of our favorites: white grapefruit, pink grapefruit, navel orange, blood orange, and kumquats. The grapefruits are sour, the navel orange is sweet, the blood orange is sweet but a bit more earthy, and the kumquats are tart (and oh so adorable). There are both yellow and orange carrots, for additional color. But you should use whatever combination you love; make this salad your own.
Good news: this salad is easy to prepare in advance! You can cut up the citrus and cook the carrots a day in advance. Just keep the carrots and citrus in separate containers. When you're ready to serve, all you have to do is lay everything out on a platter and add the garnishes. I don't suggest assembling this salad in advance since the nuts will get soggy and the sprouts will wilt.
Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
Doesn't this salad just make you happy?? I love its bright colors, zippy flavors, and delicate sweetness. Whether you're making it on a chilly winter day or for a sunny spring brunch, citrus is always a great choice.
Wishing you a fresh, juicy, and healthy citrus season!
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
Blackberry Limoncello Gin Smash
Raw Fall Salad with Lemon-Pistachio Dukkah
Lemon Blueberry Thyme Pasta Salad
Bursting with Vitamin C, vibrant colors, and zippy flavors, this unexpected salad is sure to put a smile on your face. Enjoy it all winter and spring long, and even for a special spring brunch!
Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.
I love to create colorful, veggie-filled, seasonal dishes that celebrate the beauty and diversity of plants. Take a look around at all my favorite recipes, there's so much to explore here!
Leave a Comment