If you’re on the hunt for a salad that’s bright, fresh, and packs a satisfying crunch, then you’re going to absolutely love this Citrus Salad with Walnuts and Arugula Recipe. I first tried it on a sunny afternoon, and it quickly became a family favorite — the juicy citrus slices paired with peppery arugula and crunchy walnuts create a flavor combo that’s simply irresistible. Keep reading because I’ll walk you through everything you need to know to nail this refreshing salad every time!
Why You’ll Love This Recipe
- Bright and Refreshing: The medley of citrus fruits wakes up your taste buds like nothing else.
- Simple and Quick: You can whip this salad up in just 20 minutes—perfect for busy days or last-minute guests.
- Perfect Balance of Flavors: Peppery arugula, crunchy walnuts, and sweet-tart dressing harmonize beautifully.
- Versatile and Elegant: Whether as a light lunch or side dish at dinner parties, it never disappoints.
Ingredients You’ll Need
This Citrus Salad with Walnuts and Arugula Recipe is all about using fresh, quality ingredients that compliment each other naturally. The citrus fruits bring juiciness, arugula adds a peppery note, and walnuts introduce a lovely crunch. Picking ripe, firm citrus fruits makes a huge difference, so don’t skimp on that!
- Citrus Fruit: I love mixing blood oranges, navel oranges, and grapefruit for a colorful and flavorful mix.
- Arugula: Fresh and peppery, arugula adds just the right bite without overpowering.
- Red Onion: Thinly sliced for subtle sharpness—you can soak it in cold water briefly if you want a milder taste.
- Lemon Juice: Freshly squeezed is best for bright acid that ties everything together.
- Extra Virgin Olive Oil: Use a good quality one for a smooth, fruity depth.
- Dijon Mustard: Adds creamy tang and helps emulsify the dressing.
- Honey: Balances the tartness with gentle sweetness, but you can swap for maple syrup or agave if you prefer.
- Sea Salt: Enhances all the flavors—don’t forget this!
- Black Pepper: Freshly cracked is ideal for that little spicy kick.
- Walnuts: Toast them lightly for extra crunch and nuttiness if you have time.
Variations
I love how adaptable this Citrus Salad with Walnuts and Arugula Recipe is — it invites you to make it your own. Over time, I’ve played around with a few variations that keep it fresh and exciting.
- Variation with Avocado: Adding sliced avocado brings creamy richness that pairs beautifully with the citrus zing — perfect for a more filling meal.
- Greens Swap: Sometimes I swap arugula for baby spinach or mixed greens if that’s what I have on hand.
- Nut Alternatives: Pecans or toasted almonds are great substitutes for walnuts and add their own unique crunch.
- Vegan Dressing: Skip the honey and use maple syrup or agave to keep it plant-based without losing sweetness.
How to Make Citrus Salad with Walnuts and Arugula Recipe
Step 1: Peel and Slice the Citrus Like a Pro
This step is key to getting those beautiful, pith-free citrus slices that make the salad pop visually and texturally. First, I cut off the top and bottom of each citrus fruit so it sits flat on the board—this makes peeling so much easier. Then, standing each piece upright, I carefully slice downward following the curve to remove all the peel and pith. Take your time here; a sharp knife really helps. Once peeled, lay the fruit on its side and slice into ¼-inch thick rounds. This method will wow your guests with perfectly clean slices every time.
Step 2: Whisk Up the Dressing
Next up, the dressing! In a bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, sea salt, and black pepper until it’s smooth and creamy. The Dijon mustard is really what pulls it all together and helps emulsify the dressing so it clings to the salad beautifully. Taste and tweak as needed—sometimes I add a bit more honey if my citrus is especially tart.
Step 3: Assemble and Serve
Arrange a bed of fresh arugula on your serving plate, then layer the sliced citrus and thin red onion on top. Drizzle the dressing generously over everything and finish with a hearty sprinkle of walnuts. If you like, give the walnuts a quick toast in a dry pan beforehand; it really enhances their flavor. Serve immediately to enjoy the crisp freshness!
Pro Tips for Making Citrus Salad with Walnuts and Arugula Recipe
- Use a Sharp Knife: I learned the hard way that a dull knife makes peeling citrus a sticky, messy job—keep yours super sharp!
- Toast Walnuts Lightly: Giving your walnuts a quick toast awakens their nuttiness and adds amazing texture.
- Make Dressing Ahead: I often make the dressing up to 3 days in advance and keep it in the fridge to save time on busy days.
- Dress Just Before Serving: To avoid soggy arugula and citrus, only toss with dressing right before plating.
How to Serve Citrus Salad with Walnuts and Arugula Recipe
Garnishes
For garnishes, I like to sprinkle a few extra chopped walnuts or even some crumbled feta cheese for a creamy, salty contrast. Fresh herbs like mint or basil can add a lovely brightness, too—try adding a few leaves if you have them on hand.
Side Dishes
This salad is a fantastic side to grilled chicken, roasted salmon, or even alongside a creamy risotto. For a lighter meal, serve it with crusty bread and a cheese board—you’ll find it complements richer flavors effortlessly.
Creative Ways to Present
When I’ve served this Citrus Salad with Walnuts and Arugula Recipe at dinner parties, I arrange the citrus slices in concentric circles on large platters to give it a stunning, colorful look. Adding edible flowers or microgreens can also elevate the presentation, making it feel extra special without much effort.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers (though it’s rare in my house), store the salad undressed in an airtight container for up to 2 days. Once dressed, it’s best eaten the same day as the greens tend to wilt.
Freezing
I don’t recommend freezing this Citrus Salad with Walnuts and Arugula Recipe since the fresh citrus and greens won’t hold up well—best to enjoy it fresh whenever you make it.
Reheating
This salad is meant to be enjoyed fresh and cold, so it doesn’t require reheating. If you need to re-serve leftovers, just toss gently and maybe add a splash more dressing to refresh the flavors.
FAQs
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Can I use any citrus fruits in this salad?
Absolutely! While I love the mix of blood oranges, navel oranges, and grapefruit for their variety of flavors and colors, feel free to use whatever citrus you have—mandarins, tangerines, even pomelo work well.
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How do I prevent the arugula from wilting?
The key is to dress the salad just before serving. If you toss the arugula with dressing too early, it will wilt quickly. Keep greens and dressing separate until you’re ready to eat.
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Can I make the dressing without honey?
Yes! You can substitute honey with maple syrup, agave, or even a splash of orange juice if you want a different kind of sweetness or need a vegan option.
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Are toasted walnuts necessary?
Not necessary, but highly recommended. Toasting walnuts enhances their flavor and crunch, making the salad more satisfying. If in a rush, raw walnuts still work fine.
Final Thoughts
This Citrus Salad with Walnuts and Arugula Recipe is one of those joyful dishes that brings a bit of sunshine to any table. I love how effortlessly it combines fresh, vibrant ingredients without any complicated steps—perfect for both weeknight dinners and impressing guests. I hope you enjoy making it as much as I enjoy sharing it with you. Trust me, once you try this, it’s going to become a staple in your salad rotation!
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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: Low Fat
Description
A refreshing and vibrant Citrus Salad featuring a medley of blood oranges, navel oranges, and grapefruit, complemented by peppery arugula, thinly sliced red onions, and crunchy walnuts. Tossed in a tangy and slightly sweet lemon-Dijon dressing, this salad is perfect as a light appetizer or side dish.
Ingredients
Salad Ingredients
- 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 Ingredients
- 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 white pith. Rotate and repeat until fully peeled. Discard peels. Turn the peeled citrus on its side and cut it into ¼-inch-thick slices. Cover the citrus and refrigerate for up to 24 hours.
- Make the Dressing: Whisk together lemon juice, extra virgin olive oil, Dijon mustard, honey, sea salt, and black pepper in a mixing bowl until smooth and creamy. Taste and adjust seasoning if necessary. Cover and refrigerate the dressing for up to 3 days.
- Assemble the Salad: Arrange the citrus slices and red onion over a bed of arugula. Drizzle the dressing evenly over the salad and garnish with walnuts for added crunch and flavor.
- Serve and Store: Serve immediately for best freshness, or store dressed salad in an airtight container in the refrigerator for up to 2 days.
Notes
- Use a variety of citrus fruits to add color and depth of flavor.
- Thinly slicing the red onion helps balance its sharpness.
- The salad can be prepared a few hours in advance—just keep the dressing and salad separate until ready to serve to prevent wilting.
- For a vegan option, substitute honey with maple syrup or agave nectar.
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
