Citrus Salad with Walnuts and Arugula Recipe
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.
- 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
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
- 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.
- Slice the Citrus: Discard the peels. Lay the peeled citrus on its side and carefully slice it into 1/4-inch-thick rounds.
- 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.
- 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.
- 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.
- 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
