Winter Citrus Teriyaki Salad

Serving Size 4

Prep Time 10 mins

Cook Time 10 mins

Difficulty Easy

Ingredients

Inspired by: Bojon Gourmet & Eating Richly

  • 1 package Teriyaki Tofubaked, cubed
  • 1 medium pink grapefruit
  • 1 large navel orange
  • 2 medium blood oranges
  • 2 medium tangerines
  • 5 medium kumquats, thinly sliced, seeds removed
  • 2-3 large medjool dates, pitted and thinly sliced
  • 1/3 cup toasted walnut halves, broken into quarters or coarsely chopped
  • Flaky salt
  • Mint 

Dressing

  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 2 teaspoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sesame oil

Preparation

  1. Prepare the citrus by first cutting off each end. Stand each fruit upright and use a small, serrated knife to pare away the peel and any white pith, following the curves of the fruit. Slice the fruit crosswise into ¼ - inch thick rounds.
  2. Arrange the citrus rounds on a platter.
  3. Top with the kumquat slices, date slices, walnuts, and Teriyaki TofuBaked.
  4. Mix dressing ingredients in a small bowl with a whisk or fork. Drizzle over salad, sprinkling with flaky salt to finish.

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