Winter Citrus & Arugula Salad is a bright, fresh dish that brings a burst of sunshine to chilly days. With juicy segments of sweet oranges and tangy grapefruit mingled with peppery arugula leaves, this salad feels both light and lively. The mix of crisp greens and vibrant citrus flavors makes it a refreshing choice when you want something healthy and satisfying.
I love making this salad when citrus is at its best because the contrast between the sharpness of arugula and the sweetness of the fruit makes every bite interesting. Sometimes I add a sprinkle of toasted nuts or a little crumbled cheese to add a bit of crunch and creaminess, which I think really rounds it all out. It’s one of those easy recipes that feels special without much effort.
My favorite way to serve this salad is alongside a simple grilled chicken or fish dinner, but it’s also great on its own for a quick lunch. It always feels like a little bright moment on a cold day, and I find that it reminds me to enjoy the fresh flavors that winter citrus can bring when fresh veggies aren’t always in season.
Key Ingredients & Substitutions
Arugula: This green gives the salad its peppery bite and fresh crunch. If you prefer milder greens, try baby spinach or mixed spring greens instead.
Citrus: Blood orange, navel orange, and grapefruit create a colorful mix with sweet and tart flavors. If you can’t find all these, just use what’s available—lemons or tangerines can add a nice twist.
Avocado: It adds creaminess that balances the tangy citrus. If you want to skip it or avoid extra fat, cucumber or thinly sliced pear offers a fresh, light alternative.
Fennel: This is optional, but it brings crunch and a mild anise flavor that complements the salad well. If you don’t have fennel, celery or thinly sliced radishes work nicely too.
Honey or Maple Syrup: These add a touch of sweetness to the dressing to balance acidity. You can skip it or swap with agave syrup or a pinch of sugar if that’s what you have.
How Do You Peel and Slice Citrus for a Beautiful Salad?
Peeling citrus neatly is key for presentation and a better eating experience. Here’s how I do it:
- Use a sharp knife to cut off both the top and bottom ends so the fruit sits flat.
- Stand the citrus fruit up and carefully slice downward, following the curve, to remove the peel and white pith.
- Once peeled, slice the fruit crosswise into thin rounds or segments, removing any seeds as you go.
- Handle slices gently to keep them intact, as they can be delicate; this keeps your salad looking fresh and colorful.
This technique makes the citrus look great on the plate and avoids bitter pith, giving you the sweetest, brightest flavor every time.
Equipment You’ll Need
- Sharp paring knife – I use it to peel and segment the citrus fruits smoothly and neatly.
- Cutting board – provides a stable surface for slicing the citrus safely.
- Salad bowl – a large one makes tossing everything together easy and prevents spills.
- Whisk or small spoon – for mixing the dressing evenly before drizzling.
Flavor Variations & Add-Ins
- Add crumbled feta or goat cheese on top for creamy, salty bites that pair nicely with citrus.
- Include some toasted nuts like pecans or almonds for extra crunch and richness.
- Stir in chopped fresh herbs like mint or basil to add a fragrant, fresh note.
- Drizzle with a balsamic glaze instead of lemon dressing for a sweeter, richer flavor.
Winter Citrus & Arugula Salad
Ingredients You’ll Need:
For the Salad:
- 4 cups fresh arugula, washed and dried
- 1 large blood orange, peeled and sliced into rounds
- 1 large navel orange, peeled and sliced into rounds
- 1 large grapefruit, peeled and sliced into rounds (ruby red or pink works great)
- 1 ripe avocado, peeled, pitted, and sliced
- ¼ medium fennel bulb, thinly sliced (optional for extra crunch)
- 2 tablespoons fresh parsley, finely chopped
For the Dressing:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This vibrant salad takes about 15 minutes to prepare from start to finish. Most of that time is spent peeling and slicing the citrus carefully to keep the slices pretty. No cooking needed, so it’s perfect for a quick, refreshing meal or side dish.
Step-by-Step Instructions:
1. Prepare the Citrus and Fennel
First, take your citrus fruits and use a sharp knife to peel off the skin and white pith. Then, slice them into thin rounds, removing any seeds as you go. If you’re using fennel, slice it thinly now so it’s ready to add.
2. Combine Salad Ingredients
In a large salad bowl, gently toss together the arugula, citrus slices, avocado slices, and fennel slices. Be careful with the fruit so the slices stay intact and look fresh.
3. Mix and Add the Dressing
In a small bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), and a pinch of salt and pepper. Pour the dressing over the salad and toss gently once more to coat everything evenly.
4. Garnish and Serve
Sprinkle the chopped fresh parsley over the top for a bright touch of color and fresh flavor. Serve the salad right away so you can enjoy all those fresh, juicy citrus slices!
Can I Use Other Greens Instead of Arugula?
Yes! If you prefer a milder flavor, try baby spinach, mixed greens, or even watercress. They’ll still pair nicely with the citrus and avocado.
How Should I Store Leftovers?
This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 1 day. Keep the dressing separate if possible to prevent the greens from wilting.
Can I Make This Salad Ahead of Time?
You can prep the citrus slices and dressing in advance, but it’s best to assemble and toss the salad just before serving to keep the avocado and greens fresh and vibrant.
What Can I Substitute for Avocado?
If you don’t have avocado or want a lighter option, thin slices of cucumber or pear add a fresh, crisp texture that complements the citrus well.
