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
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
- 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
