Hungry for summer flavors? Then don’t wait to mix the bright tastes of fruit into your main dishes – even if there’s still snow on the ground. And your kids can help you craft these sun-inspired recipes. Make orange and grapefruit slices to lighten up salad greens or cut them into sections. For sections, cut the top and bottom of the fruit off with a sharp knife (definitely not a small kiddo job!). Follow the curve of the fruit to cut the skin from the flesh. Work around the orange until all the skin is removed. Now it’s easy to cut the orange or grapefruit into sections. Add the pieces into the recipes here – or come up with your own.
To start this recipe for a citrus salad from Martha Stewart, make a vinaigrette using oil, sherry vinegar, honey and fresh ground pepper. Whisk away! Separate radicchio and Belgian endive leaves. Have your child place them around a large plate or serving dish. Cut the skin off of pink grapefruit and oranges and trim into sections. Place the sections in the middle of the plate and top with thin slivers of red onion and the dressing.
This quick recipe for a winter citrus fruit salad with pomegranate rosemary vinaigrette from Emily Kyle Nutrition comes together in a matter of minutes. The first step? Simmer pomegranate juice until reduced and slightly thickened (you can always substitute another juice like cranberry). Blend in rice wine vinegar, lemon juice, honey, fresh (or dry) rosemary, garlic and olive oil. Drizzle the vinaigrette on a combination of salad greens, thin sliced fennel, grapefruit and tangerines. Add a bit of feta cheese as a final step.
You can make this citrus-walnut salad from Southern Living with the recipe’s suggested Belgian endive pieces, or with spinach or even green leaf lettuce. Bake walnut pieces in the oven until just toasted. Toss together the lettuce leaves, parsley leaves, walnuts and finish with cumin-Dijon vinaigrette.
Break out plenty of grapefruit and oranges to make this all the citrus and some of the greens salad from Joy the Baker. Slice ’em up! In a large bowl, toss lettuce leaves, celery, parsley, diced avocado, lemon juice, olive oil, salt, pepper and cashews. Place citrus slices around a plate and put the lettuce in the middle along with extra cashews.
Brussels sprouts – and pears? Yes, that’s exactly what you’ll be mixing together for the recipe for Brussels sprouts salad + maple roasted cranberry salad from Yes, I Want Cake. Even more surprising? Your kids will love it. Finely chop Brussels sprouts and toss with sliced almonds crumbs goat (or feta) cheese, diced pears and roasted cranberries (or dried). Drizzle with a cranberry dressing.
This bright, vibrant winter fruit salad with lemon poppy seed dressing from Cooking Classy is a treasure trove of flavor with pomegranate seeds, mandarin orange sections, and diced bananas, apples and kiwis. Have your child stir together the fruits while you pour in the dressing. To make the dressing, whisk together lemon juice, sugar, olive oil, honey and poppy seeds.