Recipe: Citrus Salad with Creamy Poppyseed Dressing

Post By Olivia Blodgett, Registered Dietitian

I went into the vaults of our old cooking class packets and found this recipe from our Healthy Holidays class that I absolutely love! Have you ever had creme fraiche before? It is truly a special ingredient and makes this dish really stand out. Substituting some of the oranges for blood oranges makes the dish even more beautiful. The segmenting of the citrus is a bit time consuming, but slowing down and doing a mindful task such as this is always a good practice, especially during a hectic time like the holidays! Enjoy and happy holidays!

Citrus Salad with Creamy Poppy Seed Dressing

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(Adapted from Food & Wine, December 2012)

Serves 6



6 oranges

2 red grapefruits

2 limes

1 shallot, thinly sliced

½ cup coarsely chopped flat-leaf parsley

¼ cup fresh pomegranate seeds


1 tsp finely grated lemon zest

2 Tbs freshly squeezed lemon juice

¼ cup crème fraiche or sour cream

2 Tbs pure maple syrup

1 tsp poppy seeds



  1. Using a sharp knife, peel the oranges, grapefruits and limes, removing all of the bitter white pith. Working over a bowl to catch the juices, cut between the membranes to release the sections. Cut the lime and grapefruit sections into thirds and leave the orange sections whole.
  2. Add the sections to a serving platter and top with shallot, parsley, and pomegranate seeds.
  3. In a small bowl, whisk dressing ingredients together. Season with salt. Pour dressing over salad and toss lightly. Serve right away.

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