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]

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  • 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.


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  1. How far ahead of my event (next Saturday) could I make this? I\’d love to use the orange peels to candy and coat in chocolate for the same event, but that would require this being made at least 48 hours before serving. Too long?