Colorful Winter Citrus Salad Recipe

Add vibrant colors to your table with the plant-based ingredients in this salad.



From Simply Vibrant
February 2018

  • vibrant citrus salad
    Add some color to your table with this vibrant citrus salad.
    Photo by Masha Davydova
  • vibrant citrus salad
    Anya Kassoff, a Russian native, through many careers, realized she ended her days with passion cooking in the kitchen. With health issues rising in 2010, Kassoff began eating mainly a plant-based diet. She began sharing her recipes on a blog and eventually it lead to writing this book.
    Photo by Masha Davydova
  • Simply Vibrant by Anya Kassoff
    “Simply Vibrant” by Anya Kassoff, uses vibrant fruits and vegetables to bring colorful, plant-based recipes to your table.
    Courtesy of Roost Books
  • vibrant citrus salad
  • vibrant citrus salad
  • Simply Vibrant by Anya Kassoff

Yield: Serves 2 to 4

Simply Vibrant (Roost Books, 2018) by Anya Kassoff, shares an elegant salad that showcases all the beautiful citrus fruit the winter season has to offer. I like to seek out different heirloom varieties of beans; besides their striking speckling of color, each type has its own unique flavor. You can use any of your favorite beans in this recipe, but the larger, flatter ones will work especially well.

Here is an elegant salad that showcases all the beautiful citrus fruit the winter season has to offer. I like to seek out different heirloom varieties of beans; besides their striking speckling of color, each type has its own unique flavor. You can use any of your favorite beans in this recipe, but the larger, flatter ones will work especially well. 

Ingredients:

  • 1/2 cup heirloom beans like Scarlet Runners, Cranberry, or Christmas Lima, soaked overnight   
  • 3 oranges (preferably a mixed variety like blood orange, navel, or kara-kara), divided   
  • 1/4 medium red onion, thinly sliced  
  • 1 grapefruit   
  • 3 tablespoons olive oil   
  • 1 large or 2 small fennel bulbs, thinly sliced
  • 2 tablespoons capers
  • 1 to 2 cups mixed greens of choice (optional)
  • Freshly ground black pepper
  • Handful of fennel fronds, torn

Instructions:

  1. Cook the beans according to the instructions on package.
  2. Drain them over a colander and let them cool.
  3. Juice one orange. Put the sliced onion into a medium bowl and pour half of the juice over the slices.
  4. Toss to coat the onions and set aside, reserving the remaining juice. 
  5. Segment one orange and the grapefruit over a medium bowl, collecting all the juice and then combine the reserved orange juice with the mixed juice.
  6. Set the fruit segments aside. To the mixed juice, add the olive oil and whisk to combine into a quick salad dressing.
  7. In a large bowl, combine the cooked beans, fennel bulbs, capers, and fruit segments.
  8. Drain the onions and add them to the salad.
  9. Pour the dressing over and toss gently.
  10. Slice the remaining orange.
  11. Arrange the salad on a platter or a bed of greens of your choice, as pictured.
  12. Garnish with the orange slices, black pepper to taste, and the fennel fronds.
  13. Serve immediately 

More from Simply Vibrant: All-Day Vegetarian Recipes for Colorful Plant-Based Cooking:


Simply Vibrant by Anya Kassoff © 2018 by Anya Kassoff. Photographs © 2018 by Masha Davydova.Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc.