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
Scale
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
