If you’re craving something fresh, zingy, and just a little bit fancy, this Citrus Salad with Walnuts and Arugula Recipe is exactly what you need. I absolutely love how the bright citrus contrasts with the peppery arugula and crunchy walnuts — it’s like a little party in your mouth! Plus, it’s super quick and simple to whip up, making it perfect for everything from weeknight dinners to weekend gatherings. Stick around and I’ll share some insider tips that’ll make sure yours comes out perfectly every time.
Why You’ll Love This Recipe
- Bright and Refreshing: The mix of citrus fruits adds vibrant flavor that wakes up your taste buds.
- Easy and Quick to Make: Takes just about 20 minutes, perfect when you want something fresh fast.
- Perfect Balance of Texture: Crunchy walnuts and peppery arugula make each bite satisfying.
- Versatile and Crowd-Pleasing: Great as a side dish or a light main, and always impresses guests.
Ingredients You’ll Need
The ingredients here are simple but the combination is magic. I always recommend choosing fruits that are in season or those with good color and firmness. It really makes the salad sing. Plus, those walnuts add just the right nutty crunch to round everything out.
- Citrus Fruit: I like to mix blood oranges, navel oranges, and grapefruit for variety, but any juicy citrus works wonderfully.
- Arugula: Fresh, peppery arugula gives the salad a bit of bite—make sure it’s crisp and vibrant.
- Red Onion: Thinly sliced for a mild sharpness; soaking them in cold water for a few minutes can mellow the bite if preferred.
- Lemon Juice: Freshly squeezed is best to keep that bright, clean acidity.
- Extra Virgin Olive Oil: Choose a good quality one for the dressing, it really shines here.
- Dijon Mustard: Adds a touch of tang and helps emulsify the dressing.
- Honey: Balances out the tartness — you can use maple syrup or agave if you’d like a vegan option.
- Sea Salt: Enhances all the natural flavors.
- Black Pepper: Freshly cracked for that subtle heat.
- Walnuts: Toast them lightly for extra depth and crunch.
Variations
One of the things I love most about this Citrus Salad with Walnuts and Arugula Recipe is how easy it is to tweak to your taste or what you have on hand. Don’t be afraid to make it your own!
- Add Avocado: Creamy avocado slices complement the citrus zest perfectly—I started doing this after a summer salad party and everyone loved the richness it adds.
- Swap Walnuts for Pecans or Almonds: I sometimes toss in pecans for a sweeter crunch, and almonds for a slightly firmer bite.
- Add Fresh Herbs: Mint or basil can brighten the salad even more, perfect for spring or summer versions.
- Make it Vegan Friendly: Use maple syrup instead of honey for a fully plant-based dressing without losing sweetness.
How to Make Citrus Salad with Walnuts and Arugula Recipe
Step 1: Prep the Citrus Like a Pro
Start by cutting off the top and bottom of each citrus fruit so it sits flat on your cutting board—this makes peeling easier and safer. Then, standing the fruit upright, slice downwards following the curve to remove the peel and white pith. The pith can be bitter, so getting rid of it makes all the difference. After peeling, turn the fruit on its side and slice into about ¼-inch thick rounds. If you follow this method, you’ll get beautiful, clean slices that look great on the plate.
Step 2: Whisk Up the Dressing
Grab a small bowl and whisk together the lemon juice, extra virgin olive oil, Dijon mustard, honey, sea salt, and black pepper. I like to taste as I go—sometimes I add a little more honey if my citrus was extra tart. Whisk until the dressing is smooth and slightly creamy. This simple combo pulls all the flavors together beautifully, making each bite bright and balanced.
Step 3: Assemble the Salad
Lay down a bed of fresh arugula on your serving plate or bowl. Arrange the citrus slices over the arugula, then scatter the thinly sliced red onions on top. Drizzle the dressing evenly over everything, making sure to coat those shiny citrus slices without drowning the peppery greens. Finally, sprinkle the toasted walnuts for that satisfying crunch. This step is all about layering flavors and textures, and the presentation makes anyone you serve it to excited.
Pro Tips for Making Citrus Salad with Walnuts and Arugula Recipe
- Use a Sharp Knife: This makes peeling the citrus smoother and helps you keep the slices intact and beautiful.
- Toast Your Walnuts Lightly: A quick toast in a dry pan brings out deeper flavor and crunch that really elevates the salad.
- Make Dressing Ahead: This dressing keeps well for a few days, so you can prep it ahead and let the flavors meld.
- Don’t Dress Too Early: If you’re making ahead, keep the dressing and salad separate until just before serving to keep greens crisp.
How to Serve Citrus Salad with Walnuts and Arugula Recipe
Garnishes
I love adding a bit of crumbled feta or shaved Parmesan on top when I want a salty, creamy contrast. Fresh herbs like mint or basil also add a lovely herbal note. And if you want a splash of color, a few pomegranate seeds are gorgeous and taste fabulous with the citrus.
Side Dishes
This salad pairs beautifully with grilled chicken or fish, making it a perfect light but satisfying meal. I often serve it alongside a roasted vegetable platter or a warm quinoa dish for a colorful and complementary spread.
Creative Ways to Present
For special occasions, I like to arrange this salad in individual glass bowls layered for a stunning effect or use elegant serving platters sprinkled with edible flowers to really wow guests. You’d be surprised how a little presentation love makes a simple salad feel so festive!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and I hope you do!), store them in an airtight container and keep the salad undressed if possible, for up to 2 days. Once you add the dressing, it’s best enjoyed within a few hours so the arugula stays fresh and crisp.
Freezing
I don’t recommend freezing this salad because fresh citrus and greens lose their texture and flavor once thawed. It’s best enjoyed fresh or refrigerated for a day or two.
Reheating
This salad is meant to be served cold or at room temperature, so there’s no reheating involved. If you want to enjoy leftovers, just toss everything gently again and maybe add a splash of fresh lemon juice to freshen it up.
FAQs
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Can I use other nuts instead of walnuts in this Citrus Salad with Walnuts and Arugula Recipe?
Absolutely! Pecans, almonds, or even pistachios are fantastic alternatives. Just be sure to toast them lightly to bring out their flavor and add that perfect crunch.
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How far in advance can I prepare this salad?
You can prep the citrus slices and dressing up to 24 hours before serving, but keep the arugula and walnuts separate until just before serving to maintain freshness and texture.
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What can I substitute for arugula if I don’t like its peppery taste?
Baby spinach or mixed salad greens work well as milder alternatives without overpowering the citrus flavors.
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Is this salad suitable for vegans?
Yes! Simply replace the honey in the dressing with a vegan-friendly sweetener like maple syrup or agave nectar.
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Can I add protein to make this a full meal?
Definitely! Grilled chicken, salmon, or chickpeas make excellent protein options that pair wonderfully with the fresh citrus and peppery greens.
Final Thoughts
This Citrus Salad with Walnuts and Arugula Recipe holds a special place in my kitchen because it’s just so effortlessly delicious and fresh. It’s one of those recipes I turn to when I want a light dish packed with flavor that’s sure to impress without much fuss. I hope you’ll give it a try and enjoy the vibrant, nutty, and peppery notes as much as I do. Trust me, once you make it, it might just become your go-to salad for any season!
Print
Citrus Salad with Walnuts and Arugula Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings (1 cup each)
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This refreshing Citrus Salad combines a variety of tangy citrus fruits with peppery arugula, thinly sliced red onions, and crunchy walnuts, all dressed in a zesty lemon, Dijon mustard, and honey vinaigrette. Perfect as a light appetizer or a vibrant side dish, this salad highlights the natural sweetness and tartness of citrus balanced with a creamy dressing and nutty texture.
Ingredients
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
- 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 all white pith. Rotate the fruit and repeat until fully peeled. Discard the peels. Lay the peeled citrus on its side and slice into ¼-inch-thick rounds.
- Refrigerate Citrus: Cover the sliced citrus and refrigerate for up to 24 hours to chill and allow flavors to meld.
- 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 if needed. Cover and refrigerate; dressing can be stored up to 3 days.
- Assemble Salad: Arrange a bed of arugula on serving plates. Place the chilled citrus slices on top, add thinly sliced red onions, then drizzle generously with the dressing.
- Garnish and Serve: Sprinkle the walnuts over the salad for crunch and serve immediately. Alternatively, store the dressed salad in an airtight container in the fridge for up to 2 days.
Notes
- Use a mix of citrus fruits for varied flavors and colors, such as blood oranges, navel oranges, and grapefruit.
- Feel free to substitute walnuts with pecans or almonds if preferred.
- The salad is best served fresh but can be refrigerated for up to 2 days once dressed.
- Adjust honey to taste depending on the sweetness of your citrus fruits.
- For a vegan version, use maple syrup or agave nectar instead of honey.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1.2g
- Unsaturated Fat: 8.3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
