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Winter Citrus Salad with Honey Dressing

Winter Salad with Citrus Honey Dressing is a bright, refreshing side that brings fresh citrus and winter produce to the table. Crisp baby spinach and shredded red cabbage provide a sturdy base, while carrot, clementines, blood orange and kiwi add color, crunch and seasonal sweetness. The salad is finished with crumbled goat cheese and a honey-clementine dressing that balances sweet, tart and savory flavors—perfect for chilly evenings when you want something light but satisfying.

This version has been updated with clearer instructions and practical tips to make the salad quickly and adapt it to whatever winter fruit and greens you have available. It’s easy to make, highly customizable and works well as a side or a light main when you add protein or nuts.

Overhead view of Winter Salad in a large grey bowl topped with Citrus Honey Dressing.

Why you’ll love this salad

  • Quick and simple: the dressing blends in moments and the salad takes just minutes to assemble.
  • Minimal ingredients: most items are common winter produce and pantry staples.
  • Flexible and seasonal: swap in apples, persimmons, pomegranate arils, grapefruit or different greens based on what’s fresh where you live.
Ingredients to make Winter Salad arranged on a wooden surface.

Ingredients

For the salad

  • 6 cups baby spinach, packed
  • 1 cup shredded red cabbage
  • 1 cup shredded carrot
  • 2 clementines, peeled and separated into pieces
  • 1 blood orange, sliced
  • 2 kiwi fruits, peeled and sliced
  • ¼ cup crumbled goat cheese

For the dressing

  • 2 clementines, peeled and separated into pieces (about 1 cup)
  • ¼ cup honey
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons dried parsley (or 1 tablespoon fresh, stirred in after blending)
Shredded carrot and red cabbage on a plate next to a jar of dressing.

How to make this winter fruit and veggie salad

  • Make the dressing: Place the peeled clementines, honey, red wine vinegar and olive oil in a blender. Blend on high until well combined and slightly pulpy. Pour the dressing into a jar or container, stir in the parsley, and chill until ready to use. The dressing will thicken in the refrigerator; let it sit at room temperature for a few minutes and shake or stir before dressing the salad.
  • Assemble the salad: In a large bowl, combine the baby spinach, shredded carrot and red cabbage. Add the clementine segments, sliced blood orange and kiwi. Crumble goat cheese over the top. Drizzle with the desired amount of dressing and toss gently to combine. Serve immediately.

Frequently asked questions

  • How should I store the dressing? Keep the dressing refrigerated in a sealed jar. It will keep for 2–3 days. If it firms up, return it to room temperature briefly and shake or stir to loosen.
  • Can I prepare the salad ahead of time? Prepare and refrigerate the dressing and pre-cut the vegetables and fruit separately. To prevent wilting, do not toss the salad with the dressing or goat cheese until just before serving.
  • Can I use different citrus or greens? Yes. Grapefruit, cara cara oranges or tangerines can replace clementines. Swap spinach for kale or another hearty winter green if preferred.
Sliced kiwis and oranges arranged on a plate.

Recipe tips

  • If you don’t have baby spinach, chopped kale makes a robust alternative that stands up well to the citrus dressing.
  • For more texture and protein, add grilled chicken or toss in toasted walnuts, almonds or pistachios.
  • To make the salad dairy-free, omit the goat cheese or use a dairy-free crumbled cheese substitute.
  • Use seedless citrus varieties for a smoother, less bitter dressing.
  • When using fresh herbs, stir fresh parsley in after blending to keep the dressing’s color bright and avoid a green tint from over-blending.
Ingredients to make Winter Salad arranged in a large bowl next to a jar of dressing and goat cheese.

Recipe

Overhead of winter citrus salad in a large bowl and topped with dressing.

Winter Salad with Citrus Honey Dressing

A light, colorful winter salad featuring baby spinach, shredded cabbage and carrot, seasonal citrus and kiwi, finished with crumbled goat cheese and a sweet-tart citrus honey dressing.

Prep Time: 15 minutes   |   Total Time: 15 minutes   |   Servings: 6

Ingredients

For the dressing:

  • 2 clementines, peeled and separated into pieces (about 1 cup)
  • ¼ cup honey
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons dried parsley (or 1 tablespoon fresh, stirred in after blending)

For the salad:

  • 6 cups baby spinach, packed
  • 1 cup shredded carrot
  • 1 cup shredded red cabbage
  • 2 clementines, peeled and separated into pieces
  • 2 kiwi fruits, peeled and sliced
  • 1 blood orange, sliced
  • ¼ cup crumbled goat cheese

Instructions

  1. Combine the dressing ingredients (except parsley) in a blender and blend until smooth but slightly pulpy. Pour into a sealed jar, stir in the parsley and refrigerate. The dressing makes about 1 cup.
  2. In a large bowl, combine spinach, shredded carrot and red cabbage. Add clementine segments, sliced blood orange and kiwi.
  3. Drizzle dressing over the salad, add crumbled goat cheese, toss gently and serve right away.

Notes

  1. The dressing keeps 2–3 days refrigerated; it may thicken—return to room temperature briefly and shake or stir before using.
  2. Customize the salad with seasonal fruit, alternative greens or added protein for a heartier meal.
  3. When using fresh parsley, stir it in after blending to keep the dressing’s color bright.
Up-close view of Winter Salad with Citrus Honey Dressing.

If you try this salad, consider which seasonal fruits or nuts you enjoyed most in it—the recipe is built to be flexible, so small swaps will still deliver a vibrant, satisfying dish.