Sometimes people ask me if I grow tired of eating salads all the time, and my answer is always no. There are so many different ways to make a salad, the possible combinations are endless. I will say that I miss fresh tomatoes during the winter, but the cold months are perfect for fresh greens, beets, and citrus fruits.
While perusing the most recent issue of Bon Appétit, I noticed a recipe for a roasted citrus and avocado salad. I was intrigued, as the thought of roasting citrus fruits had never occurred to me before now. I decided to try it, and I loved the results! Roasting sweet citrus fruits — like oranges, tangerines, and Meyer lemons — caramelizes the sugars and adds a more complex flavor to the fruit. It also gives the peel a delightful crunch! I would avoid regular lemons, grapefruits, and limes though — they are too bitter.
If you’re hosting a dinner party or just want to make a more interesting salad, I highly recommend this roasted citrus salad! Slicing the fruit is a breeze if you own a mandolin, and the roasting can be done while you prepare the rest of the salad. The whole salad comes together in 15-20 minutes, but looks impressive and is so delicious!
Recipe adapted from Bon Appétit
Roasted Citrus Salad
- 2-3 sweet citrus fruits of your choice (I used 1 Meyer lemon, 1 Cara Cara orange, and 1 tangerine), sliced 1/8 inch thick
- Olive oil or coconut oil spray
- 1/4 small red onion, thinly sliced
- 1 bunch watercress, arugula, or leafy greens of choice
- 2 T. juice from leftover ends of citrus fruits
- 1 avocado, cut into wedges
- Handful of unsalted pistachios, shells removed
- Sea salt and freshly ground pepper
- Optional: a splash of olive oil
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and spritz it with oil. Spread citrus slices out on sheet and spray them lightly with more oil (this allows them to become crispy). Bake them for 10-12 minutes, flipping halfway through, until lightly charred in spots. Let cool.
- While the fruit is roasting, begin plating your salads. Place greens on plates, add pistachios, onions, and avocado wedges, and squeeze the leftover juice from the ends of the fruits over the salads.
- When the fruit is cool, add a few slices to each salad. Top with salt and pepper, if desired.
Tip: If you find raw red onions to be too potent, try adding them to the citrus juice (used for the dressing) and let them sit for about 5 minutes before adding them to the salad. This reduces the onion’s harshness and makes it a little sweeter.
The key to this salad is making sure the citrus slices are very thin. Otherwise they will not get crispy and the rind will be chewy and bitter. If you have a mandolin, definitely use it!
I hope you enjoy this beautiful salad!