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Citrus & Goat Cheese Salad with Shallot Vinaigrette

This refreshing yet creamy, mixed citrus & goat cheese salad will awe your guests! Pink grapefruit, navel, Cara Cara and blood oranges make the most beautiful dish at your table.

Citrus rounds arranged on a platter, topped with goat cheese and sprouts

If you're unable to find all the different types of oranges listed feel free to substitute for whatever you can find!

For this recipe I used Cross Wind Farms Cranberry Orange Chèvre (aka goat cheese).

Mixed Citrus & Goat Cheese Salad with Shallot Vinaigrette

Serves 3-4 as a side

What you'll need:

1/2 small shallot, minced

1 lemon, juiced

1 tbsp honey

2 tbsp extra virgin olive oil

Salt & pepper, to taste

2 navel oranges

2 Cara Cara oranges

3 blood oranges

1 pink grapefruit

1/3 cup chèvre (goat cheese), crumbled

1 tbsp torn mint leaves


Start by combining 1/2 small minced shallot, the juice of 1 lemon, 1 tbsp honey, 3 tbsp extra virgin olive oil and salt & pepper to taste in a jar. Secure with a lid, shake vigorously to combine & set aside.

To cut the citrus, slice both ends off of each fruit revealing the flesh. Set one of the flat ends on the cutting board and use a paring knife to cut the skin away from the flesh of the fruit, trying to avoid cutting to far into the fruit. Remove as much of the white pith as you can. Once you have done this for all of the citrus, slice each fruit into 1 inch thick rounds.

To serve: Arrange citrus sliced on a large plate or platter. I like to alternate colours. Crumble feta cheese on top of the citrus and drizzle the dressing on top. Serve.

Eat well, my friends!

Chef Jill's Signature



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