If you’re looking for a fresh, vibrant salad that bursts with flavor and texture, you’ve got to try this Citrus Salad with Walnuts and Arugula Recipe. It’s one of those dishes that looks super fancy but comes together really easily—perfect for those sunny afternoons or when you want to impress without stressing. I absolutely love how the peppery arugula balances the sweet and tangy citrus slices, and the walnuts add that satisfying crunch. Trust me, once you make it, this salad will become your go-to light lunch or a show-stopping side!
Why You’ll Love This Recipe
- Bright and Refreshing: The mix of citrus varieties creates a juicy, eye-catching salad that’s bursting with natural flavors.
- Quick and Easy: It takes just 20 minutes to prep—ideal for busy days or last-minute get-togethers.
- Perfect Balance: Peppery arugula and crunchy walnuts add a delicious contrast to the sweet and tangy citrus.
- Versatile Dressing: The honey-Dijon dressing is creamy, zesty, and can be customized easily to your taste.
Ingredients You’ll Need
This Citrus Salad with Walnuts and Arugula Recipe is all about fresh, vibrant ingredients that you can find year-round. When shopping, look for a mix of colorful citrus fruits for visual appeal and varied flavor. I love using blood oranges if I can find them—they add such a gorgeous ruby-red pop! Also, don’t skimp on fresh, peppery arugula and quality walnuts for that perfect crunch.
- Citrus Fruit: Choose a variety like blood oranges, navel oranges, and grapefruit for color and flavor contrast.
- Arugula: Fresh and peppery, arugula is essential—it adds a lovely bite against the sweet citrus.
- Red Onion: Thinly sliced for a subtle sharpness; soaking briefly in cold water can mellow the flavor if you prefer.
- Lemon Juice: Adds bright acidity to the dressing; fresh is always best.
- Extra Virgin Olive Oil: Brings richness and smoothness—make sure it’s good quality for the best flavor.
- Dijon Mustard: Gives the dressing a slight tang and helps emulsify it.
- Honey: A touch of sweetness balances the acidity; you can swap for maple syrup or agave if you prefer.
- Sea Salt: Enhances all those fresh flavors beautifully.
- Black Pepper: Freshly cracked for the best aromatic punch.
- Walnuts: Toasted for extra crunch and nuttiness that pairs perfectly with the citrus.
Variations
I like to keep this Citrus Salad with Walnuts and Arugula Recipe simple, but it really lends itself to fun tweaks. Sometimes I swap out walnuts for pecans or pistachios, or add a sprinkle of crumbled feta for creaminess. Feel free to make it your own!
- Nut Alternatives: I’ve tried toasted almonds and hazelnuts, and they add a nice twist while keeping the crunch.
- Cheese Add-Ins: My family goes crazy when I toss in some crumbled goat cheese or feta—it complements the citrus beautifully.
- Greens Swap: If arugula’s not your favorite, baby spinach or mixed spring greens work well, though you lose a bit of that peppery kick.
- Dress It Up: Adding fresh herbs like mint or basil brings an unexpected freshness I love in summertime.
How to Make Citrus Salad with Walnuts and Arugula Recipe
Step 1: Perfectly Peel and Slice Your Citrus
Start by trimming the top and bottom of each citrus fruit so they stand steady on your cutting board. This little trick makes peeling much easier and safer. Use a sharp knife to carefully slice off the peel and white pith, rotating the fruit as you go. The white pith can be bitter, so removing it gives you pure, sweet slices. Then, lay the peeled citrus on its side and slice into ¼-inch rounds. The neat, uniform slices make the salad look gorgeous and are perfect for balancing flavor.
Step 2: Toss Together the Dressing
Whisk lemon juice, extra virgin olive oil, Dijon mustard, honey, sea salt, and freshly cracked black pepper in a bowl until smooth and creamy. The Dijon acts as a little emulsifier here, blending everything into a silky dressing. Taste it and adjust as needed—if it’s too tart, a little more honey can mellow it out, or add a pinch more salt to boost the flavors.
Step 3: Assemble Your Salad
Lay down a bed of fresh arugula on your serving plate or bowl. Arrange the citrus slices evenly over the greens, sprinkle thinly sliced red onion on top, and drizzle your homemade dressing over everything. Finish with a generous handful of toasted walnuts for crunch. The contrast of all these textures and tastes is what makes this Citrus Salad with Walnuts and Arugula Recipe so memorable!
Pro Tips for Making Citrus Salad with Walnuts and Arugula Recipe
- Use a Sharp Knife: I discovered this trick when peeling citrus—the smoother your cuts, the neater your slices and prettier your salad.
- Toast Your Walnuts: Lightly toasting walnuts brings out their oils and deepens flavor—just 5 minutes at 350°F does wonders.
- Balance the Dressing: Taste as you go and adjust the honey or lemon juice so it’s not too tart or sweet—a balanced dressing is key!
- Serve Immediately: The citrus can release juice over time, so it’s best to toss and serve right before enjoying to keep the arugula crisp.
How to Serve Citrus Salad with Walnuts and Arugula Recipe
Garnishes
I often sprinkle a few fresh mint leaves or thin shavings of Parmesan on top for an extra touch of freshness and umami. A light drizzle of good quality extra virgin olive oil before serving adds a luscious finish, too. These small garnishes really elevate the salad without overpowering the bright citrus flavors.
Side Dishes
This Citrus Salad with Walnuts and Arugula Recipe makes a perfect accompaniment to grilled chicken, fish, or even a simple pasta dish. When I serve it alongside a lemon-herb roasted chicken, the flavors really sing together and it feels like a complete, balanced meal.
Creative Ways to Present
For special occasions, I like to lay the citrus slices in concentric circles atop a large platter of arugula, almost like a floral pattern. Adding edible flowers or microgreens adds an elegant, wow-factor that guests love. Another fun idea is to serve the salad in individual clear glasses layered with arugula and citrus for a colorful, Instagram-worthy presentation.
Make Ahead and Storage
Storing Leftovers
I usually store any leftover salad in an airtight container in the fridge, but only if it hasn’t been tossed with dressing yet. Once dressed, it’s best enjoyed within a few hours since the citrus will release juice and the arugula can wilt. If I have leftovers, I keep the components separate and dress just before serving again.
Freezing
This Citrus Salad with Walnuts and Arugula Recipe doesn’t freeze well because fresh greens and citrus lose texture and flavor when thawed. I recommend making it fresh for best results.
Reheating
Since this salad is best served fresh and cold, I don’t recommend reheating. If you want a warm component, pair it with hot grilled protein or roasted veggies instead.
FAQs
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Can I use other nuts instead of walnuts in this Citrus Salad with Walnuts and Arugula Recipe?
Absolutely! While walnuts add a lovely earthy crunch, you can substitute pecans, almonds, or pistachios depending on your preference or what you have on hand. Toasting them lightly enhances their flavor even more.
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How do I prevent the arugula from wilting quickly in this salad?
The best way is to add the dressing just before serving. If you’re prepping ahead, keep the arugula and dressing separate and combine them right before eating to maintain that fresh, crisp texture.
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Can this Citrus Salad with Walnuts and Arugula Recipe be made vegan?
Yes! Simply swap the honey in the dressing for maple syrup or agave nectar to keep the sweetness vegan-friendly. The rest of the ingredients are naturally vegan, so you’re good to go.
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What’s the best way to peel citrus for this salad?
Trim the top and bottom so the fruit stands upright, then carefully slice downward with a sharp knife to remove the peel and pith. Removing the pith is key to avoid bitterness and ensures the citrus slices are tender and juicy.
Final Thoughts
This Citrus Salad with Walnuts and Arugula Recipe is one of those dishes I come back to whenever I want something light, bright, and satisfying without fuss. It never fails to impress guests or brighten up a simple meal. Plus, the fresh citrus flavor instantly lifts my mood and makes me feel like summer is just around the corner. Give it a go—you’ll love how easy it is and how delicious it tastes fresh from your own kitchen!
Print
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: Gluten Free
Description
A refreshing and vibrant Citrus Salad featuring a mix of blood oranges, navel oranges, and grapefruit, tossed with arugula, red onion, and crunchy walnuts. Dressed in a tangy and slightly sweet lemon-Dijon vinaigrette, this salad is perfect as a light appetizer or a healthy 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.
- Slice the Citrus: Turn the peeled citrus on its side and cut it into ¼-inch-thick slices. Cover the citrus slices and refrigerate for up to 24 hours to keep fresh.
- Make the Dressing: In a mixing bowl, whisk together lemon juice, extra virgin olive oil, Dijon mustard, honey, sea salt, and a pinch of black pepper until smooth and creamy. Taste and adjust seasoning if needed. Cover and refrigerate the dressing for up to 3 days.
- Assemble the Salad: On a serving plate or bowl, arrange the arugula as the base. Layer the citrus slices and thinly sliced red onion on top. Drizzle the prepared dressing evenly over the salad and garnish with walnuts for added crunch.
- Storage: If not serving immediately, store the salad in an airtight container for up to 2 days once dressed to maintain freshness.
Notes
- Use a mix of citrus fruits for a range of flavors and colors to make the salad visually appealing.
- Make the dressing in advance to allow the flavors to meld, enhancing the salad’s taste.
- Walnuts can be toasted lightly for extra flavor before adding to the salad.
- This salad is best enjoyed fresh but can be stored refrigerated for up to 2 days once dressed.
- Adjust the sweetness in the dressing by varying the amount or type of sweetener.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1.4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
