This citrus salad makes me feel like it’s the perfect cross between what winter has brought us (citrus and a lot of negative wind chills) and what is in store for spring (so much more produce and weather that doesn’t make me shiver to the bone). I don’t always necessarily use all my produce on time, so making a big salad helps a lot in making sure it gets used before my oranges get all squishy and gross. Fruit salads are perfect for eating with breakfasts or for a snack throughout the week.

Simple Basil Citrus Salad With Balsamic Jam Dressing [Vegan]





  • 3-4 oranges, any variety
  • 2 grapefruits
  • 2 blood oranges
  • ¼ cup fresh basil, chopped
  • 1 tablespoon cherry jam
  • 1 teaspoon balsamic vinegar
  • ¼ cup water


  1. Peel and slice the citrus, slicing the fruits into thick rounds and setting aside into a large bowl. Add the chopped basil and toss lightly.
  2. In a small bowl, whisk together the jam, vinegar, and water. Dress the salad with half of the mixture and save the other half for dressing later. Store in the refrigerator.