A bright, refreshing salad built around juicy citrus, tart cranberries and fresh herbs. It’s clean, minimalist and visually stunning — exactly the Love & Lemons signature: citrus‑forward, plant‑centric and vibrant.
Prep 15 min Cook 0 min Serves 4
Ingredients
2 large oranges, peeled and sliced
1 grapefruit, peeled and sliced
1 cup fresh cranberries (or thawed frozen)
1/4 cup thinly sliced red onion
1/4 cup fresh mint leaves
2 tbsp olive oil
1 tbsp lemon juice
1 tsp honey or maple syrup
Pinch sea salt
Pinch cracked black pepper
Instructions
- Prep the Citrus
Slice oranges and grapefruit into rounds or half‑moons, removing any seeds. - Build the Base
Arrange citrus slices on a large platter, overlapping them for a layered look. - Add Cranberries
Scatter fresh cranberries over the citrus. If using frozen, thaw and pat dry first. - Add Aromatics
Top with thinly sliced red onion and torn mint leaves. - Make the Dressing
Whisk olive oil, lemon juice, honey, salt and pepper until emulsified. - Dress the Salad
Drizzle the dressing evenly over the citrus and cranberries. - Serve
Serve immediately for maximum freshness and colour.
Beauty Benefits
- Cranberries: Vitamin C for brightness + collagen support
- Citrus: Natural exfoliating acids for glow
- Olive oil: Healthy fats for skin barrier strength
- Mint: Anti‑inflammatory phytonutrients
Health Benefits
- High vitamin C for immunity
- Antioxidants from cranberries
- Hydrating citrus
- Naturally vegan + gluten‑free
Storage
- Best enjoyed fresh
- Citrus can be prepped 1 day ahead
- Dressing keeps 3–4 days refrigerated
- Add mint just before serving
Substitutions
- Blood oranges or mandarins instead of grapefruit
- Basil instead of mint
- Pomegranate seeds instead of cranberries
- Lime juice instead of lemon
History
Citrus salads have roots in Mediterranean cooking, where oranges and herbs are paired for freshness. Cranberries bring Indigenous North American heritage, creating a modern fusion that fits Love & Lemons’ bright, produce‑driven style.
Enjoy this Cranberry Citrus Salad!
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
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