Name: Ginger-Glazed Winter Citrus Salad
Ingredients: 2-3 mixed winter citrus fruits (we love a mix of cara cara oranges and blood oranges, but ruby red grapefruit works great too!); 3-4 cups baby arugula; 1 4oz ball burrata (optional, but highly recommended!); ¼ cup shelled pistachios, toasted and roughly chopped; Flaky sea salt &amp; freshly cracked black pepper; 2 tablespoons Sonoma Syrup Co. White Ginger Simple Syrup; 2 tablespoons fresh orange juice (use the juice from segmenting your citrus, or squeeze a bit extra); 3 tablespoons extra virgin olive oil; Pinch of salt

When winter citrus peaks & you're craving something bright

Original Post & Photos by Lady and the Gentlewoman
January 31, 2026

Winter citrus season is one of those things that makes late January-early February worth paying attention to. Right when you’re starting to crave something bright and alive after weeks of heavier winter food, blood oranges and cara caras hit their absolute peak. It’s perfect timing, really. Like nature giving you exactly what you need exactly when you need it.

This salad is what we’ve been making when we want something that feels special but doesn’t require us to think too hard. It’s the kind of thing you’d find at a wine country lunch in Sonoma or a casual trattoria somewhere in Italy. Simple ingredients, nothing fussy, just really REALLY good flavor.

The secret is in the vinaigrette. Sonoma Syrup Co.’s White Ginger Simple Syrup does all the hard work here! It’s sweet and zesty, and it brings this gorgeous warmth to the citrus without overpowering it. You whisk it with extra virgin olive oil and a bit of citrus juice, and suddenly you’ve got something that tastes way more sophisticated than the effort you put in.

We toss it with peppery arugula, tear apart some creamy burrata (optional if you’d rather go dairy-free, but highly recommend!), scatter toasted pistachios over the top, and that’s it. It’s vibrant and fresh because winter citrus is in season right now, and it feels indulgent enough that you’ll actually want to make it, whether it’s on a random Wednesday for yourself or on Saturday for friends.

This is what eating well looks like when you stop overthinking it! Just good ingredients, treated simply, enjoyed without guilt.

PS: wondering what you’re going to do with all that White Ginger syrup?

The thing about this bottle is that once you have it and realize how often you can use it, you’ll find yourself reaching for it constantly. The ginger-citrus vinaigrette is just the beginning. Here are some of our other favorite ways to use it:

Ginger Ale (our favorite pairing with this salad, actually!)
Moscow Mule
White Ginger Lemonade
Gingerbread Latte

Ginger-Glazed Winter Citrus Salad

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Ingredients

2-3 mixed winter citrus fruits (we love a mix of cara cara oranges and blood oranges, but ruby red grapefruit works great too!)
3-4 cups baby arugula
1 4oz ball burrata (optional, but highly recommended!)
¼ cup shelled pistachios, toasted and roughly chopped
Flaky sea salt & freshly cracked black pepper

FOR THE GINGER-CITRUS VINAIGRETTE

2 tablespoons Sonoma Syrup Co. White Ginger Simple Syrup
2 tablespoons fresh orange juice (use the juice from segmenting your citrus, or squeeze a bit extra)
3 tablespoons extra virgin olive oil
Pinch of salt

Directions

Step 1: Prep the citrus: Supreme your citrus (or just peel and slice them into rounds if you're not feeling fancy. We won't tell!) Hold each fruit over a bowl to catch any juice for your vinaigrette. Arrange the citrus segments on a serving platter or divide between two plates.
Step 2: Make the vinaigrette: In a small bowl, whisk together the White Ginger Syrup, orange juice, olive oil, and a pinch of salt until emulsified. Taste and adjust. Add more syrup if you want it sweeter, more citrus if you want it brighter.
Step 3: Toast the pistachios: In a dry skillet over medium heat, toast the pistachios for 2-3 minutes until fragrant. Roughly chop them and set aside.
Step 4: Assemble: Toss the arugula very lightly with about half the vinaigrette (just enough to coat the leaves.) Arrange the dressed arugula over and around the citrus. Tear the burrata, if using, into pieces and nestle it throughout the salad. Drizzle the remaining vinaigrette over everything. Scatter the toasted pistachios on top. Finish with flaky sea salt and a few cracks of black pepper.

Recipe Note

The vinaigrette will keep in the fridge for up to a week. Make extra and use it on roasted vegetables or grilled chicken.

Don’t skip the toasting step for the pistachios. It makes a difference.

If you can’t find burrata, fresh mozzarella works too. But burrata is really worth seeking out for this.

This salad is best eaten fresh, but you can prep the components ahead and assemble just before serving.

Ginger-Glazed Winter Citrus Salad

When winter citrus peaks & you're craving something bright

Ginger-Glazed Winter Citrus Salad

Ingredients

FOR THE GINGER-CITRUS VINAIGRETTE

Directions

Recipe Note

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