Michigan winters are long, cold and seemingly endless. By mid-January, I’ve had my fill of heavy comfort foods and root vegetables. My palate begins to yearn for something fresh, light and vibrant. Enter my Winter Sunshine Salad, a dish that brightens even the gloomiest days. 

When composing a salad I strive to have a balance of tart, sweet, creamy and crunchy elements. Crunch can be croutons, nuts, or fresh veggies- in this salad the fennel not only brings the crunch but also a delicate anise flavor. Creaminess comes from the rich, buttery avocados and bitter greens mingle with the sweet juicy tang of citrus.

This salad is my winter favorite -I love it with some cold poached gulf shrimp. It transports me to a warm, sunny place, dining with my favorite snowbirds!

Now is the peak time for citrus- the local markets overflow with treasures from warmer climate states. 

I picked up a half a dozen different varieties. Blood Oranges, Cara Cara Oranges, Pomelos, Ruby Red Grapefruit, Tangelos, and Navel oranges. Did you know that all citrus originates from three primary ancestors; Citron, Pomelos, and Mandarins. Grapefruit, for example, is a hybrid from a Pomelo and an Orange.

Citrus pairs beautifully with avocados, another fruit that peaks in the winter. Although avocados are available year round, January through March is the best time of year for flavor. It’s during this time that the fruit has developed a higher oil content, giving avocados that buttery flavor and texture we love.

I love pairing this “good fat” with the tart and sweet citrus. 

Another winter wonder you will find in the produce aisle this time of year is fennel. This flowering bulb is in the carrot family. The entire plant is edible- it has a mild licorice or anise flavor. It can be cooked or eaten raw. I love to slice the bulb thin and use it raw- adds a nice crunch to our Winter Sunshine Salad and the fronds we can use to garnish. Although fennel can be found all year, but flavor is best late fall to early spring. 

Next let’s talk onions- so many kinds to choose from, over 500 varieties.  Yellow onions are most versatile for cooking, caramelizing and roasting are just some of my favorite ways to use. Scallions or green onions are a staple in our kitchen. Perfect for garnishing when you want a little color and fresh onion taste. 

Red Onions are best for raw applications, like salad and salsas- they have a sharp but slightly sweet flavor and who can resist that beautiful purple hue.  Vidalia onions have a high sugar content and are perfect for eating raw, adding a mild sweetness. For our salad, we are going to use a combination of Red Onion and Vidalia Onion.

The greens provide the foundation for this vibrant salad. A blend of bitter arugula, kale, and radicchio pairs beautifully with the tender textures of Bibb and Butter lettuces. Fresh mint and basil leaves add a fragrant, herbaceous note.

A simple citrus dressing does the trick. 

Dressing Recipe:

• ⅓ cup fresh squeezed citrus juice – save the juice from segmenting your citrus (lemon, orange, grapefruit, tangerine- any combo)
• 3 tablespoon rice vinegar (can substitute white or red wine vinegar)
• 1–2 cloves minced garlic
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 ⅓ cup extra virgin olive oil 
• Salt and fresh ground pepper to taste.

Combine the juice, garlic, mustard, and honey together in a bowl, and whisk to combine. Very slowly and the oil to the dressing while whisking vigorously.  Add salt and pepper to taste and whisk to combine.

Toss the greens in the dressing and arrange the fennel slices, avocado slices, citrus segments, onion rings, and fennel fronds artistically on top. Serve with additional dressing on the side.

Want to make it a meal? Great with some chilled shrimp, salmon, or chicken.

Our Winter Sunshine Salad is sure to brighten up even the gloomiest winter day!