Citrus Salad with Walnuts and Arugula Recipe

Introduction

This vibrant citrus salad combines a variety of fresh citrus fruits with peppery arugula and crunchy walnuts for a refreshing and flavorful dish. The tangy dressing perfectly balances the sweetness of the fruit, making it an ideal light lunch or side salad.

Ingredients

• 5 pieces citrus fruit (such as blood oranges, navel oranges, and grapefruit), washed
• 1/2 cup arugula
• 1/4 cup red onion, thinly sliced
• 2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (or other liquid sweetener)
• 1/4 teaspoon sea salt
• Pinch black pepper
• 1/4 cup walnuts

Instructions

1. Step 1: Cut off the top and bottom of each citrus fruit so it can sit flat on the cutting board. Stand the citrus upright and use a sharp knife to slice downward, removing the peel and white pith. Rotate and repeat until fully peeled.
2. Step 2: Discard the peels. Turn the peeled citrus on its side and cut it into 1/4-inch-thick slices.
3. Step 3: Cover the citrus slices and refrigerate for up to 24 hours to keep fresh and juicy.
4. Step 4: To make the dressing, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and black pepper in a mixing bowl until smooth and creamy. Taste and adjust the ingredients as needed. Cover and refrigerate for up to 3 days.
5. Step 5: To serve, arrange the citrus slices and red onion on a bed of arugula. Drizzle the dressing over the salad and garnish with walnuts.
6. Step 6: Store any leftover salad in an airtight container for up to 2 days once the dressing has been added.

Tips & Variations

• For extra texture, toast the walnuts lightly before adding them to the salad.
• Swap arugula for baby spinach or mixed greens for a milder flavor.
• Add fresh herbs like mint or basil for a fragrant twist.
• If you prefer a less tangy dressing, reduce the lemon juice slightly or increase the honey.

Storage

Store the dressed salad in an airtight container in the refrigerator and consume within 2 days for optimal freshness. If storing citrus slices separately, keep them covered in the fridge for up to 24 hours. When ready to eat, toss with dressing and walnuts just before serving. Reheating is not recommended as this is best enjoyed cold and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of citrus fruits?

Yes! Feel free to mix in mandarins, blood oranges, or even kumquats to add different flavors and colors to the salad.

Can I prepare this salad ahead of time?

You can prepare the citrus slices and dressing up to a day in advance, but it’s best to assemble and dress the salad just before serving to maintain freshness and crispness.

Citrus Salad with Walnuts and Arugula Recipe

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4.4 from 67 reviews

A vibrant and refreshing Citrus Salad made with a variety of fresh citrus fruits, peppery arugula, and crunchy walnuts, all tossed in a tangy honey-Dijon dressing. Perfect as a light appetizer or a healthy side dish.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Citrus Fruits

• 5 pieces Citrus Fruit (such as blood oranges, navel oranges, and grapefruit), washed

Salad Base

• 1/2 cup Arugula
• 1/4 cup Red Onion, thinly sliced
• 1/4 cup Walnuts

Dressing

• 2 tablespoons Lemon Juice
• 2 tablespoons Extra Virgin Olive Oil
• 1 teaspoon Dijon Mustard
• 1 teaspoon Honey (or other liquid sweetener)
• 1/4 teaspoon Sea Salt
• Pinch Black Pepper

Instructions

1. Prepare the Citrus: Cut off the top and bottom of each citrus fruit so it can sit flat on the cutting board. Stand the fruit upright and use a sharp knife to slice downward, removing the peel and all the white pith. Rotate the fruit and repeat until it is fully peeled.
2. Slice the Citrus: Discard the peels. Lay the peeled citrus on its side and carefully slice it into 1/4-inch-thick rounds.
3. Chill the Citrus: Cover the sliced citrus with plastic wrap or place it in an airtight container and refrigerate for up to 24 hours to keep it fresh and chilled.
4. Make the Dressing: In a mixing bowl, whisk together lemon juice, extra virgin olive oil, Dijon mustard, honey, sea salt, and black pepper until the dressing is smooth and creamy. Taste and adjust the seasoning if necessary. Cover and refrigerate for up to 3 days.
5. Assemble the Salad: Arrange the arugula on a serving plate or bowl. Layer the sliced citrus and thinly sliced red onion on top. Drizzle the prepared dressing evenly over the salad and garnish with walnuts for added texture and flavor.
6. Store Leftovers: If you have any leftover dressed salad, store it in an airtight container in the refrigerator and consume within 2 days for optimal freshness.

Notes

• Use a very sharp knife to peel the citrus neatly and remove all the bitter white pith.
• The salad dressing can be made ahead of time and stored in the fridge for up to 3 days.
• To keep the salad fresh and crisp, add walnuts just before serving.
• Feel free to substitute walnuts with toasted pecans or almonds.
• The salad is best served chilled but not overly cold to maintain the flavor balance.

Keywords: Citrus Salad, Arugula Salad, Healthy Salad, Fresh Citrus, No Cook Salad, Light Salad, Honey Dijon Dressing