Winter Citrus and Hazelnut Salad with Maple Vinaigrette

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A refreshing winter salad featuring bright citrus segments, toasted hazelnuts, and a sweet maple vinaigrette that balances earthy and bright flavors. This Mediterranean recipe (vegetarian), ready in about 15 minutes, pairs mixed salad greens, navel orange, grapefruit for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups mixed salad greens
• 1 large, peeled and segmented navel orange
• 1 medium, peeled and segmented grapefruit
• 1/2 cup, roughly chopped toasted hazelnuts
• 2 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp maple syrup, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1/4 cup extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until the vinaigrette emulsifies and becomes slightly thickened, about 1 minute.
2. Step 2: Arrange 4 cups mixed salad greens on a serving platter or large bowl. Scatter 1 large peeled and segmented navel orange and 1 medium peeled and segmented grapefruit evenly over the greens.
3. Step 3: Sprinkle 1/2 cup toasted and roughly chopped hazelnuts over the salad. Drizzle the prepared maple vinaigrette evenly over the top just before serving, tossing gently to combine flavors.