Citrus Salad with Walnuts and Arugula Recipe

If you’re looking for a fresh, vibrant salad that’s bursting with flavor and texture, I absolutely love this Citrus Salad with Walnuts and Arugula Recipe. It’s one of those dishes that feels light but still satisfying thanks to the peppery arugula and crunchy walnuts. When I first tried this, what really stood out was how the tangy citrus and sweet honey dressing made every bite sing. Stick with me—I’m sharing all my tips so you nail it the first time!

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Ingredients You’ll Need

Choosing the right ingredients is key to making your Citrus Salad with Walnuts and Arugula Recipe shine. I recommend grabbing a variety of citrus fruits for depth, and fresh arugula for that peppery punch. Here’s what I look for when shopping:

• Citrus Fruit: I love mixing blood oranges, navel oranges, and grapefruit for a beautiful color palette and balanced sweetness.
• Arugula: Fresh, vibrant greens add peppery notes that lift the salad.
• Red Onion: Thin slices bring a mild crunch and slight sharpness, but don’t overdo it or it can overpower.
• Lemon Juice: Use fresh-squeezed for the best tang in the dressing.
• Extra Virgin Olive Oil: Adds smooth richness that balances the citrus.
• Dijon Mustard: Helps emulsify the dressing and adds a subtle kick.
• Honey: I use honey to gently sweeten the dressing, but feel free to swap in maple syrup or agave if you prefer.
• Sea Salt & Black Pepper: Essential for bringing out all the flavors.
• Walnuts: Toasted or raw, they add that crunch and earthy flavor that just can’t be beat.

Variations

One of my favorite things about the Citrus Salad with Walnuts and Arugula Recipe is how easy it is to make it your own. I often switch things up depending on the season or what I have on hand—you’ll find it’s very forgiving!

• Add Protein: I sometimes toss in grilled chicken or shrimp to make this a complete meal.
• Swap the Nuts: Pecans or almonds work beautifully if you don’t have walnuts on hand.
• Seasonal Fruit: In winter, pomegranate seeds add a lovely pop of color and sweetness.
• Greens Swap: If you’re not an arugula fan, baby spinach or mixed greens make great alternatives.

How to Make Citrus Salad with Walnuts and Arugula Recipe

Step 1: Prep Your Citrus Like a Pro

Start by trimming the tops and bottoms off each citrus fruit so it sits flat. I like to use a sharp knife and carefully slice downward, following the curve to remove the peel and all the white pith. You want to get rid of any bitter parts here—that’s my trick to a brighter, sweeter salad. Once peeled, slice the fruit into ¼-inch thick rounds. It’s okay if you have a few juice drips—that just means fresh and delicious!

Step 2: Whisk Together the Dressing

Mix lemon juice, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl or jar. Whisk until everything blends into a smooth, creamy dressing. I always taste and tweak here—sometimes a little more honey or a pinch more salt makes all the difference. You can make this dressing ahead and keep it refrigerated up to three days, which is a total time-saver.

Step 3: Assemble Your Salad

Lay out a bed of fresh arugula on your plate or serving bowl. Arrange your citrus slices and red onion over the greens. Drizzle the dressing over everything—don’t be shy; the dressing is what ties it all together. Finish by sprinkling walnuts on top for that delightful crunch. If you have time, lightly toasting the walnuts brings out even more flavor—I discovered this little trick when the first batch was too mild for my liking!

How to Serve Citrus Salad with Walnuts and Arugula Recipe

Garnishes

I like to keep it simple with this salad: a few extra walnut halves on top for some visual pop, maybe a sprinkle of fresh herbs like mint or basil if I have them handy. Sometimes a few pomegranate seeds add a jewel-like sparkle that my family adores. These little touches really elevate the presentation and add freshness.

Side Dishes

This citrus salad plays well alongside a variety of mains. I often serve it with grilled chicken or fish for a light dinner. It’s also fantastic next to roasted vegetables or paired with crusty bread for a simple lunch. Trust me, it’ll impress your guests no matter what you pair it with!

Creative Ways to Present

For special gatherings, I like to layer the salad in clear glass bowls or arrange the citrus slices in pretty overlapping circles on a platter. Sometimes I serve individual portions in small mason jars or pretty bowls for a fancy touch. You can even add edible flowers to amp up the wow factor—your guests will think you spent hours in the kitchen.

Make Ahead and Storage

Storing Leftovers

Once dressed, this salad is best enjoyed fresh. If you have leftovers, store them in an airtight container and keep refrigerated for up to 2 days. I usually keep the dressing separate if I know we won’t finish it right away—that way, the arugula doesn’t get soggy.

Freezing

I don’t recommend freezing this Citrus Salad with Walnuts and Arugula Recipe since the greens and fresh citrus lose their texture and flavor after thawing. Fresh is definitely best here!

Reheating

This salad is meant to be served cold or at room temperature, so no reheating required. If you’ve added any warm proteins alongside it, reheat those separately and enjoy the salad chilled for perfect balance.

FAQs

Final Thoughts

I really can’t say enough good things about this Citrus Salad with Walnuts and Arugula Recipe. It’s one of those dishes that feels fancy but is deceptively simple to pull together, making it perfect for both weeknight dinners and when you want to impress friends. I love how bright, fresh, and versatile it is—plus, the crunchy walnuts always earn me compliments! So grab your citrus, and give this a go. I promise you’ll love how it livens up your meal rotation.

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