Go Back
–+ servings
Arugula Citrus Salad

Zesty Arugula Citrus Salad That Brightens Your Day

A refreshing Arugula Citrus Salad bursting with vibrant flavors, perfect for busy weeknight dinners or laid-back lunches.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegetarian
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 5-6 cups Arugula the peppery base that gives this salad its crisp texture.
  • 1 large Orange adds a sweet burst of citrus; try substituting with mandarin for variety.
  • 1 large Grapefruit brings tartness and a pop of color; replace with pomelo for a milder taste.
  • 1/2 cup Sliced Almonds provide a satisfying crunch; feel free to swap them for sunflower seeds for a nut-free option.
  • 1/4 cup Shaved Parmesan Cheese adds creaminess and a salty kick; use nutritional yeast for a dairy-free alternative.
For the Honey-Lemon Vinaigrette
  • 1/4 cup Extra Virgin Olive Oil the rich base of the dressing; substitute with avocado oil for a unique flavor.
  • 2 tablespoons Lemon Juice balances the flavors with acidity; lime juice can also be used if desired.
  • 1 tablespoon Honey sweetens the vinaigrette beautifully; maple syrup is a great vegan substitute.
  • 1 teaspoon Dijon Mustard contributes creaminess and depth to the dressing; omitting it keeps things light and simple!
  • to taste Salt & Pepper essential for enhancing all the flavors; adjust to suit your taste perfectly.

Equipment

  • sharp knife
  • small bowl
  • Large Serving Platter or Bowl

Method
 

Step-by-Step Instructions for Arugula Citrus Salad
  1. Begin by preparing the orange and grapefruit. Use a sharp knife to carefully cut along the membranes of each fruit, releasing the segments into a bowl.
  2. In a small bowl, combine the extra virgin olive oil, freshly squeezed lemon juice, honey, Dijon mustard, salt, and pepper. Whisk vigorously for about 1-2 minutes until emulsified.
  3. Spread the fresh arugula evenly across a large serving platter or bowl. Make sure the leaves are thoroughly rinsed and dried.
  4. Gracefully arrange the segmented citrus over the arugula, scattering the orange and grapefruit evenly across the greens.
  5. Drizzle your honey-lemon vinaigrette over the entire salad, ensuring every segment is coated.
  6. Sprinkle a generous amount of sliced almonds and shaved Parmesan cheese on top of the salad.
  7. Just before serving, gently toss the salad to ensure all ingredients are well mixed.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 12gProtein: 3gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 5mgSodium: 150mgPotassium: 350mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 20mgIron: 1mg

Notes

Store arugula and dressing separately until just before serving to maintain freshness and prevent wilting.

Tried this recipe?

Let us know how it was!