The months leading up to Christmas are fair game for sugar-y cookies, extravagant holiday party appetizers and lots of heavy foods that leave our pants a little more snug than before. That’s why January is the perfect time to find healthier options that are still flavorful. For this winter citrus salad, we decided to do a mix of greens and citrus fruit. To add even more flavor, we planked the citrus fruit on a Red Oak plank, which has a subtle nutty smoke flavor. The fruit can be planked on the grill or in the oven.
Total Time: 30 minutes
- 2 Wildwood Grilling Red Oak Planks
- ¼ of a whole ripe Pineapple, peeled and cut into spears
- 1 white Grapefruit, cut in half horizontally
- 1 Tangerine, cut in half horizontally
- 2 Blood Oranges, cut in halves horizontally
- 4 Tbsp. Pomegranate Seeds
- ½ cup Olive Oil
- 2 Tbsp. White Wine Vinegar
- ¼ cup fresh Citrus Juice (use leftover citrus cores from step 3 to juice)
- Salt and Black Pepper
- 4 cups Salad Greens (Arugula, Baby Kale, Mustard Greens), washed, dried
- 4 Tbsp. crumbled Goat Cheese or Feta Cheese
- Pecan halves to taste
For extra fruity flavor,
substitute the white wine
vinegar with pomegranate vinegar.
- Soak planks in hot water for at least 15 minutes.
- Place the citrus fruits cut-side-down alongside the pineapple spears on the planks and broil for 10-15 minutes, flipping the fruit to the other side halfway through. Remove from the oven. Let cool.
- Peel the skins off of the citrus by placing the halves cut-side-down and trimming around the fruit with a knife moving top to bottom. Then, holding fruit in one hand, use a knife to slice and release the segments out of the membranes. Reserve the segmented cores for the dressing.
- Slice the pineapple into 1/2-in pieces.
- Make the dressing: use the leftovers from the oranges, tangerines, and grapefruit to juice, and mix with olive oil and vinegar. Season to taste with salt and pepper.
- In a large bowl, mix the greens and the fruit, sprinkle with cheese and nuts. Serve and dress to taste.