Citrus Arugula Salad

Citrus Arugula Salad is a fresh, flavorful salad that features peppery arugula, sweet citrus segments, creamy goat cheese, and a bright citrus vinaigrette. It’s a beautiful and vibrant dish that pairs wonderfully with grilled meats or seafood, or works perfectly on its own as a light lunch.

Why You’ll Love This Recipe

This salad is bursting with flavor and contrasting textures—from the sharpness of arugula to the juicy citrus, tangy goat cheese, and crunchy nuts. It’s simple to make, looks stunning on the plate, and is naturally gluten-free. The citrus vinaigrette adds a refreshing finish that brings it all together.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Arugula (baby or regular)
• Oranges (navel or blood oranges, peeled and segmented)
• Grapefruit (optional, peeled and segmented)
• Goat cheese (crumbled)
• Toasted almonds or pistachios
• Red onion (thinly sliced)

For the dressing:

• Olive oil
• Fresh orange juice
• Lemon juice
• Dijon mustard
• Honey or maple syrup
• Salt
• Black pepper

directions

this recipe

1. Toast the almonds or pistachios in a dry skillet over medium heat until fragrant and slightly golden. Set aside.
2. Peel and segment the citrus fruits, removing as much membrane as possible.
3. In a small bowl or jar, whisk together olive oil, orange juice, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
4. In a large salad bowl, add the arugula, citrus segments, and sliced red onion.
5. Drizzle the citrus vinaigrette over the salad and toss gently to coat.
6. Top with crumbled goat cheese and toasted nuts. Serve immediately.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 5 minutes (toasting nuts)
Total time: 20 minutes

Variations

• Add protein: Grilled shrimp, salmon, or chicken make this salad a full meal.
• Change the greens: Use baby spinach or a spring mix if you don’t have arugula.
• Make it vegan: Skip the goat cheese or use a plant-based alternative.
• Add avocado: For extra creaminess and healthy fats.
• Spice it up: Add a pinch of crushed red pepper to the dressing for heat.

storage/reheating

This salad is best served fresh. You can prep the dressing and citrus segments ahead, but store them separately from the arugula to prevent wilting. Assembled salad should be consumed within a few hours. Do not freeze or reheat.

FAQs

Can I make this salad ahead of time?

Yes, prep all ingredients separately and assemble just before serving for the best texture and flavor.

What’s the best citrus to use?

Navel oranges, blood oranges, or even clementines are perfect. Add grapefruit for a tangy twist.

Is arugula too bitter?

Its peppery flavor is balanced by the sweetness of citrus and honey in the dressing. Baby arugula is milder.

Can I use bottled citrus juice?

Fresh juice is best for flavor, but bottled juice can be used in a pinch for the dressing.

What cheese works instead of goat cheese?

Feta, shaved Parmesan, or even blue cheese can be used, depending on your taste.

How do I segment citrus without a mess?

Use a sharp knife to cut away peel and membrane, then slice along the membrane lines to remove segments.

Can I use pre-packaged greens?

Yes, just make sure they are fresh and dry before using to avoid sogginess.

What nuts go best in this salad?

Toasted almonds, pistachios, or walnuts work great for crunch and flavor.

How do I keep this salad crisp?

Toss the dressing in right before serving. Avoid overdressing.

Is this salad low-calorie?

Yes, especially if you go light on the cheese and nuts. It’s a nutritious, guilt-free option.

Conclusion

Citrus Arugula Salad is a simple yet elegant dish that’s packed with flavor, color, and freshness. Whether served as a side or light entrée, it delivers a delightful balance of sweet, tangy, and savory elements. Give it a try and enjoy a burst of sunshine on your plate.

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