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A vibrant Citrus Harvest Salad in a large bowl, featuring mixed greens, sliced apples, fresh orange segments, and grated carrots. The salad is topped with crunchy toasted walnuts and a zesty orange-honey vinaigrette. Professional real food food photography.

Citrus Harvest Salad with Orange-Honey Vinaigrette

A vibrant blend of fresh seasonal fruits and crunchy vegetables, finished with toasted walnuts and a bright, zesty dressing.
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Ingredients Method

Ingredients
  

For the Salad Base:
  • Mixed Greens: 5 oz / 150g pre-washed spring mix or baby spinach.
  • Radishes: 4 medium, thinly sliced.
  • Apple: 1 crisp variety (such as Honeycrisp), halved and sliced.
  • Orange: 1 small segmented, membrane-free, and cut into small pieces.
  • Carrot: 1 medium peeled and coarsely grated.
  • Red Onion: ½ small thinly sliced into half-moons.
  • Walnuts: ½ cup toasted and roughly chopped.
For the Orange-Honey Vinaigrette:
  • Orange Juice: 4 tbsp from a freshly squeezed orange.
  • Lemon Juice: 2 tbsp.
  • Extra Virgin Olive Oil: 2 tbsp.
  • Garlic: 1 clove minced or pressed.
  • Honey: 1 tbsp substitute maple syrup for vegan.
  • Dijon Mustard: ½ tsp.
  • Salt: ⅓ tsp or to taste.
  • Black Pepper: A pinch of freshly ground pepper.

Method
 

  1. Prep the Greens: In a large, beautiful salad bowl, place your pre-washed mixed greens, creating a fresh, light bed.
  2. Combine the Salad: Layer the prepared radishes, apple, orange pieces, grated carrot, and red onion over the greens.
  3. Prepare the Vinaigrette: In a small glass jar or a cocktail shaker, combine all vinaigrette ingredients. Close tightly and shake vigorously until completely emulsified.
  4. Assemble and Serve: Just before serving, pour the vinaigrette over the salad. Top generously with the toasted walnuts and toss gently to ensure everything is evenly coated. Serve immediately for maximum freshness and crunch.