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Winter Veggie and Citrus Salad

A colorful bowl of root vegetable salad with sweet and tangy lemon-orange vinaigrette.
Prep Time 10 minutes
Cook Time 10 minutes
Course 30-minute, Salad
Cuisine American
Servings 4 people


  • small mixing bowl
  • large mixing bowl
  • chopping board
  • colander


  • 4 tbsp pine nuts
  • 1 tbsp lemon juice
  • 3 oranges
  • 2 tbsp olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 head of purple cabbage
  • 2 red radishes
  • 3 purple carrots, peeled
  • 1 fennel bulb with fronds
  • 1/2 cup shaved parmesan cheese
  • 1/2 cup chopped parsley


  • Squeeze juice out of 2 oranges, enough for 1/4 cup of juice. Remove any seeds if any. Set aside.
  • Lemon-Orange Vinaigrette: Crush 3 tablespoons of pine nuts; place in a small mixing bowl. Whisk in lemon juice, orange juice and olive oil. Season with salt, to taste, and pepper.
  • Peel the remaining orange, remove and discard the peel, white pith and any seeds. Cut off both ends. Slice gently to make about 5 rounds or wheels approximately 1/4 inch thick.
  • Rinse and drain the cabbage. Remove the outer layer. Cut in half lengthwise. Cut out the triangular core. Slice the cabbage into thin threads or coarsely chop, your choice.
  • Thinly slice the carrots and radishes into rounds or wheels. (I like this cut because it shows the interior color with colored trim.)
  • Cut off the fennel fronds and stalks. Don't discard, as you can store them use later in soups. Remove and discard the outer layer. Trim off a little bit of the stem. Cut the bulb in half and slice into thin shreds.
  • Toss orange slices, cabbage, carrots, radishes and fennel and the vinaigrette. Garnish with the remaining pine nuts and shaved parmesan cheese.

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