Every-Citrus Salad With Almonds and Manchego

Tart blood oranges, bitter grapefruit, and sweet navel oranges come together in this gorgeous recipe, perfect for celebrating in-season citrus. It’s worthy of special occasions, but easy enough to throw together last-minute. The orange dressing is delicious and original, too, thanks to a combination of shallots, maple syrup, and Dijon mustard. (Think of it as honey mustard’s cool older sister.) The salad is studded with flavorful additions like parsley, Manchego, and roasted almonds and the result is a dish that hits every note—crunchy, salty, nutty, bright, sharp, and bitter. Add grilled chicken to make it a complete meal, or serve alongside a large pork roast or side of salmon for an easy, elegant dinner.

Hands On Time:
15 mins
Total Time:
15 mins
6 serves


  • ¼ cup fresh orange juice (from 1 orange)

  • 1 tablespoon finely chopped shallot

  • 1 tablespoon pure maple syrup

  • 1 tablespoon Dijon mustard

  • 1 ½ teaspoons kosher salt

  • ¼ teaspoon freshly ground black pepper

  • 6 tablespoons olive oil

  • 2 ½ pounds navel oranges, blood oranges, and/or grapefruit

  • 1 small head radicchio, leaves roughly torn

  • ½ cup flat-leaf parsley leaves

  • ½ cup roasted whole almonds, chopped

  • ½ cup shaved Manchego cheese (about 1 oz.)


  1. Combine orange juice and shallot in a medium bowl; set aside for 5 minutes. Whisk in maple syrup, mustard, salt, and pepper. Gradually whisk in oil until dressing is emulsified. Set aside.

  2. Cut away peel and pith of citrus and slice flesh into ½-inch-thick rounds.

  3. Layer radicchio and citrus rounds on a serving platter. Top with parsley, almonds, and cheese. Drizzle with dressing.

    Every-Citrus Salad with Almonds and Manchego Recipe
    Caitlin Bensel
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