Description
This refreshing Citrus Salad combines an assortment of vibrant citrus fruits with peppery arugula, tangy red onion, and crunchy walnuts. Tossed in a zesty lemon-Dijon dressing with a touch of honey, this salad offers a perfect balance of sweet, tart, and savory flavors, making it an ideal light meal or side dish for any occasion.
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 fruit upright and use a sharp knife to slice downward, removing the peel and white pith completely. Rotate and repeat until fully peeled. Discard the peels. Turn the peeled citrus on its side and cut into ¼-inch-thick slices for beautiful presentation.
- Chill the Citrus: Cover the sliced citrus with plastic wrap or place in an airtight container, then refrigerate for up to 24 hours to allow the flavors to meld and to keep the fruit fresh.
- Make the Dressing: In a mixing bowl, whisk together lemon juice, extra virgin olive oil, Dijon mustard, honey, sea salt, and black pepper until the dressing is smooth and creamy. Taste and adjust the seasoning if necessary. Cover and refrigerate the dressing; it will keep for up to 3 days.
- Assemble the Salad: Arrange the arugula on a serving plate or bowl. Place the chilled citrus slices evenly over the bed of arugula. Sprinkle thinly sliced red onion and walnuts on top to add crunch and a sharp bite.
- Dress and Serve: Drizzle the prepared dressing generously over the salad just before serving to keep the greens fresh and crisp. Serve immediately for the best texture and flavor.
- Storage: If you have leftovers after dressing, store the salad in an airtight container in the refrigerator and consume within 2 days for optimal freshness.
Notes
- Use a variety of citrus fruits for a colorful and flavorful salad, such as combining blood oranges, navel oranges, and grapefruit.
- For a nut-free version, omit the walnuts or substitute with toasted seeds like pumpkin or sunflower.
- Adjust the sweetness of the dressing by adding more honey or your preferred liquid sweetener to taste.
- For extra flavor, add fresh herbs like mint or basil when assembling the salad.
- To prep ahead, slice the citrus and make the dressing in advance, but wait to combine and dress the salad until serving.
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
