Elegant citrus salad



15 min


8 servings

* PLUS Cooking time: 3 minutes
Elegant citrus salad

Andreas Trauttmansdorff


  • 2 oranges , or grapefruit or one of each
  • orange or grapefruit juice , optional
  • 1 tbsp white-wine vinegar
  • 3 tbsp olive oil
  • 1 tsp honey
  • pinch salt
  • pinch pepper
  • 2 150-g bags mesclun greens , about 2-4 cups
  • 1/2 cup dried cranberries
  • 130-g log creamy goat cheese , optional


  • Slice a small piece off top and bottom of orange. Cut off and discard remaining peel including white pith, so flesh is showing. Hold orange over a bowl and carefully slice segments out, leaving behind thin membrane that separates them. Squeeze any juice from membrane into a measuring cup. Repeat with remaining orange. If necessary, add bottled juice to bring quantity up to 1/2 cup (125 mL).
  • Pour juice into a large frying pan set over medium-high heat. Boil, stirring often, until reduced by half, about 3 minutes. Remove from heat. Whisk in vinegar, then oil, honey, salt and pepper. Cool to room temperature before using. If making ahead, cover and refrigerate up to 5 days.
  • Just before serving, place mesclun greens in a large bowl. Pour dressing overtop greens. Add orange segments and cranberries, then toss to evenly mix. Serve on salad plates and crumble goat cheese overtop.

Nutrition (per serving)

  • Calories
  • 83,
  • Protein
  • 1.2 g,
  • Carbohydrates
  • 9.2 g,
  • Fat
  • 5.3 g,
  • Fibre
  • 1.3 g,
  • Sodium
  • 11 mg.


This salad shines with bright orange segments and dried cranberries – plus you can do most of the prep ahead.