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Citrus Salad with Walnuts and Arugula Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 139 reviews
  • Author: Megane
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings (1 cup each)
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Low Fat

Description

This vibrant Citrus Salad combines a refreshing medley of blood oranges, navel oranges, and grapefruit with peppery arugula, thinly sliced red onion, and crunchy walnuts. Tossed in a tangy lemon-Dijon dressing with a hint of honey, this salad offers a perfect balance of sweet, tart, and savory flavors. Quick to prepare and ideal as a light appetizer or side dish, this salad is both nutritious and visually stunning.

Ingredients

Scale

Salad

  • 5 pieces Citrus Fruit (such as blood oranges, navel oranges, and grapefruit), washed
  • ½ cup Arugula
  • ¼ cup Red Onion, thinly sliced
  • ¼ cup Walnuts

Dressing

  • 2 tablespoons Lemon Juice
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Honey, or other liquid sweetener
  • ¼ 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 citrus upright and use a sharp knife to slice downward, removing the peel and white pith completely. Rotate and repeat until fully peeled. Discard peels. Turn the peeled citrus on its side and cut it into ¼-inch-thick slices.
  2. Refrigerate citrus slices: Cover the sliced citrus and refrigerate for up to 24 hours to keep fresh and chilled.
  3. Make the dressing: In a mixing bowl, whisk together lemon juice, extra virgin olive oil, Dijon mustard, honey, sea salt, and black pepper until smooth and creamy. Taste and adjust seasoning as needed. Cover and refrigerate dressing for up to 3 days.
  4. Assemble the salad: Arrange the citrus slices on a bed of arugula. Scatter thinly sliced red onion over the top, then drizzle with the prepared dressing.
  5. Garnish and serve: Sprinkle walnuts over the salad for crunch and texture. Serve immediately or store in an airtight container for up to 2 days once dressed.

Notes

  • You can swap walnuts for pecans or almonds if preferred.
  • Use any combination of citrus fruits you like for varied flavors and colors.
  • The salad is best served fresh but can be made a few hours ahead and kept chilled.
  • Adjust sweetness in the dressing by adding more honey or another sweetener to taste.
  • For a vegan version, use maple syrup instead of honey.

Nutrition

  • Serving Size: 1 cup
  • Calories: 160
  • Sugar: 14g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Find it online: https://comfortplates.com/citrus-salad-with-walnuts-and-arugula-recipe/