Citrus Salad with Walnuts and Arugula Recipe

If you’re looking for a refreshing, vibrant salad that’s as beautiful as it is delicious, you’re going to adore this Citrus Salad with Walnuts and Arugula Recipe. I’ve made this salad countless times, and every bite is bursting with bright, tangy citrus flavors balanced by peppery arugula and crunchy walnuts. It’s one of those recipes that feels fancy but comes together super quickly, which is perfect for busy weeknights or when you want to impress guests without breaking a sweat.

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Ingredients You’ll Need

Picking the freshest citrus fruits is key because they’re the stars here. The combination of oranges and grapefruit provides a colorful, flavorful mix that’s impossible not to love. Fresh arugula adds just the right peppery bite, and the walnuts give a wonderful crunch. Plus, the dressing pulls it all together with zing and sweetness.

• Citrus Fruit: Choose a variety like blood oranges, navel oranges, and grapefruit for a mix of flavors and colors.
• Arugula: Fresh and peppery – it balances the sweetness of the citrus perfectly.
• Red Onion: Thinly sliced to add a gentle sharpness without overpowering.
• Lemon Juice: Adds extra brightness and helps to make the dressing tangy.
• Extra Virgin Olive Oil: The base for the dressing, bringing richness and smooth texture.
• Dijon Mustard: Gives a subtle kick to the dressing and helps emulsify it.
• Honey: Balances the acidity with a touch of natural sweetness.
• Sea Salt: Enhances all the flavors in the salad.
• Black Pepper: Adds warmth and depth to the dressing.
• Walnuts: Toast them slightly for more flavor and crunch.

Variations

I like to tweak this Citrus Salad with Walnuts and Arugula Recipe depending on the season or what I’m craving. Feel free to make it your own! It’s forgiving and versatile, so experimentation is encouraged.

• Adding Avocado: Creamy avocado slices add a lovely texture contrast; I tried this during summer and loved how it mellowed the citrus acidity.
• Swapping Walnuts for Pecans: If walnuts aren’t your thing, pecans work just as well and add a buttery note.
• Using Spinach Instead of Arugula: For a milder green, baby spinach serves as a great base, especially if you want a less peppery bite.
• Adding Feta Cheese: Crumbled feta adds a salty, creamy layer—perfect if you want a bit more indulgence.

How to Make Citrus Salad with Walnuts and Arugula Recipe

Step 1: Prep Your Citrus Like a Pro

Start by cutting off the top and bottom of each citrus fruit so it stands flat on the board—this simple trick keeps your fruit steady while you peel. Then, using a sharp knife, slice downward to remove all the peel and white pith. It might seem a bit tedious at first, but peeling this way ensures every bite is juicy and pith-free. Once peeled, lay the fruit on its side and slice into quarter-inch rounds—beautiful and uniform rounds really elevate the presentation.

Step 2: Whisk Together the Dressing

In a small bowl, combine lemon juice, olive oil, Dijon mustard, honey, salt, and pepper. Whisk vigorously until the dressing feels smooth and slightly creamy. Taste as you go—sometimes I add a bit more honey if my citrus is extra tart or a pinch more salt to balance the flavors. The dressing can rest in the fridge for up to three days, so it’s perfect to make ahead.

Step 3: Assemble and Serve

Here’s where it all comes together—arrange the arugula on your plate or serving bowl, layer the citrus slices over the bed, and scatter thinly sliced red onion on top. Drizzle with your homemade dressing and finally, sprinkle on those walnuts for a satisfying crunch. I love to lightly toast the walnuts beforehand—it amplifies their nutty flavor and adds warmth that pairs beautifully with the cool citrus.

How to Serve Citrus Salad with Walnuts and Arugula Recipe

Garnishes

I usually top this salad with a sprinkle of freshly cracked black pepper and a few extra toasted walnuts for presentation. Sometimes, I like adding a few mint leaves for an herbal twist that brightens up the citrus even more – give it a try if you’re feeling fancy!

Side Dishes

This salad goes wonderfully alongside grilled chicken or fish, but I’ve also served it next to warm quinoa or roasted vegetables for a complete vegetarian meal. One of my favorite pairings is crusty bread and a smear of whipped goat cheese—it’s comfort food with a fresh twist.

Creative Ways to Present

For holiday dinners or special occasions, I arrange the salad in a large shallow bowl layered with whole citrus slices as a base and arugula piled on top to create height. Adding edible flowers or thin citrus zest curls really elevates the look and wows guests. Trust me, it’s easier than it sounds but looks like you spent ages on it!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the fridge but keep the dressing separate if possible. Once dressed, this salad is best eaten within 24 hours because the arugula can wilt and the citrus can get soggy. I usually keep undressed components fresh and toss right before serving again.

Freezing

Freezing this citrus salad isn’t something I’d recommend since the fresh textures of citrus and arugula don’t hold up well after thawing. If you want to prep ahead, stick to making the dressing and peeling the citrus, then assemble fresh on the day you plan to enjoy it.

Reheating

This salad is best served chilled and fresh, so reheating isn’t necessary. If you do want to bring it to room temperature before serving, take it out of the fridge about 15 minutes prior for the flavors to mellow just a bit.

FAQs

Final Thoughts

I absolutely love how this Citrus Salad with Walnuts and Arugula Recipe turns out every time—it’s fresh, simple, and has that perfect balance of flavors that keeps me coming back. When I first made it, I was amazed how easy it was to take humble ingredients and turn them into something elegant and satisfying. I’d recommend giving it a try for your next meal or gathering—you’ll be surprised how this fresh and crunchy salad can steal the show with minimal effort.

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