Winter Citrus & Arugula Salad is a fresh and bright dish that brings together the peppery bite of arugula with the juicy sweetness of winter citrus like oranges and grapefruits. It’s a simple salad that feels light but full of flavor, perfect for those chilly days when you want something healthy and uplifting.
I love making this salad when citrus is at its peak because the bursts of citrus really stand out against the green arugula leaves. Adding a sprinkle of nuts or a little bit of tangy cheese always makes it even better for me, giving some extra texture and fun to each bite.
This salad works great as a side dish with roasted meats or as a light lunch on its own. I sometimes drizzle a bit of honey and balsamic on top to balance the peppery and tart flavors. It’s one of those salads that feels like a small burst of sunshine on a cold day, and I always find myself craving it again and again during winter.
Key Ingredients & Substitutions
Arugula: This leafy green gives the salad its peppery kick. If you find arugula too strong, try baby spinach or mixed greens for a milder taste.
Winter Citrus: Using a mix like navel orange, blood orange, and mandarin adds color and a range of sweet to tangy flavors. If you can’t find these, regular oranges or grapefruit work well too.
Avocado: This adds creaminess and balances the acidity. Feel free to skip it or substitute with sliced cucumber or toasted nuts for crunch.
Red Onion: Adds sharpness and texture. If raw onion feels too strong, soak slices in cold water for 10 minutes to mellow the flavor.
Dressing: Olive oil and vinegar form the base, with honey for a touch of sweetness. Use maple syrup if you prefer a vegan option or lemon juice for a brighter tang.
How Do You Prepare Citrus to Avoid Bitter Pith and Maximize Juice?
Peeling citrus without pith is key for this salad’s fresh flavor. Here’s how I do it:
- Use a sharp knife to cut off the top and bottom of the fruit so it stands flat.
- Slice downward following the curve to remove the peel and white pith completely.
- Slice the peeled fruit into thin rounds or carefully segment it by cutting between membranes for a clean look.
- Collect any juice released during peeling to add to the dressing for extra flavor.
Taking these small steps helps the salad taste bright and prevents bitterness from the pith. It also makes the citrus easier to eat and more visually appealing.
Equipment You’ll Need
- Chef’s knife – I like a sharp knife to easily peel and slice the citrus without tearing the fruit.
- Cutting board – Provides a stable surface for peeling and slicing.
- Small bowl or jar – Perfect for whisking the dressing ingredients together.
- Salad bowl – To toss all the ingredients gently without damaging the citrus slices.
- Measuring spoons – Ensures accurate measurement of oil, vinegar, and honey for the dressing.
Flavor Variations & Add-Ins
- Change the greens: Swap arugula for baby spinach or mixed greens for a milder taste.
- Add nuts: Sprinkle toasted walnuts or pecans for extra crunch and richness.
- Cheese touch: Crumble some feta or goat cheese on top for a salty, creamy note.
- Extra spice: Add a pinch of crushed red pepper flakes or a splash of balsamic vinegar for more depth.
Winter Citrus & Arugula Salad
Ingredients You’ll Need:
- 4 cups fresh arugula, washed and dried
- 1 navel orange, peeled and sliced into rounds
- 1 blood orange, peeled and sliced into rounds
- 1 mandarin or tangerine, peeled and sliced into rounds
- 1/2 avocado, peeled, pitted, and sliced (optional)
- 1/4 small red onion, thinly sliced or finely chopped
- Zest of 1 orange
- 2 tbsp fresh parsley, chopped (optional)
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar or champagne vinegar
- 1 tsp honey or maple syrup
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 15 minutes to prepare. You’ll spend time peeling and slicing the citrus carefully, mixing the dressing, and tossing everything together. It’s quick and easy, perfect for a fresh, light meal or side dish.
Step-by-Step Instructions:
1. Prepare the Citrus:
Carefully peel all the white pith from the citrus fruits and slice them into thin rounds or segments. Try to catch any juice that drips out – this juicy goodness will add flavor to the dressing.
2. Make the Dressing:
In a small bowl or jar, whisk together the olive oil, vinegar, honey, a pinch of salt, and some of the collected citrus juice. Taste and adjust the sweetness or acidity as you like.
3. Assemble the Salad:
In a large salad bowl, combine the arugula, sliced citrus, avocado slices, and red onion.
4. Dress and Toss:
Pour the dressing over the salad. Gently toss everything together so the citrus stays intact but is evenly coated with the dressing.
5. Finish and Serve:
Sprinkle the orange zest and fresh parsley over the top for a burst of color and flavor. Season with extra salt and pepper if you like. Serve right away to enjoy the salad at its freshest.
Can I Use Other Greens Instead of Arugula?
Absolutely! Spinach, mixed baby greens, or even watercress make great substitutes if you prefer a milder or different flavor than the peppery bite of arugula.
How Should I Store Leftovers?
Store leftover salad without dressing in an airtight container in the fridge for up to 1 day. Add the dressing just before serving to keep the citrus and greens fresh and crisp.
Can I Substitute the Citrus Fruits?
Yes! You can use any available winter citrus like grapefruit, cara cara oranges, or even pomelo. Just peel carefully to remove all pith for the best taste.
Is There a Vegan Option for the Dressing?
Definitely! Swap honey for maple syrup or agave nectar to keep the dressing completely plant-based without sacrificing sweetness.