Refreshing citrus salad made with blood oranges, navel oranges, and white grapefruit over a bed of arugula with walnuts and zesty lemon dressing.
Why you'll love this citrus salad recipe
This citrus salad is not your typical green salad. Nor does it resemble the fruit salad you're accustomed to enjoying during warmer months. This is a full on winter salad – and it's bursting with flavor and nutrients!
One of the best things about the winter season is – the fruit! That's right! The coldest season of the year for most of the US happens to be the optimal time for oranges, grapefruit, lemons, limes, and kiwi to ripen on the tree.
I happen to live near orange and grapefruit trees, which is why I'm sharing this recipe. I started making this citrus salad 10 years ago. It is, in my opinion, one of the most underrated seasonal salads. It has every flavor going for it – sweet, sour, bitter, salty, and savory – and plenty of texture.
The ingredient amounts are listed in the printable recipe card below.
- grapefruit - I used white grapefruit here but pink is gorgeous too!
- oranges - I used blood oranges and navel oranges.
- arugula - Or fresh kale.
- walnuts - Or preferred nut.
- red onions - Totally optional, but highly recommended.
- lemon juice - Freshly squeezed.
- extra virgin olive oil - Or preferred salad oil.
- Dijon - Add a kick and acts as a binder.
- agave nectar - or other liquid sweetener
- salt and pepper
How to make citrus salad
Step 1. Use a sharp knife to carefully remove peels and pith from the surface of all oranges and grapefruit. Discard peels. Turn the peeled citrus on its side and cut into ¼-inch thick slices.
Step 2. Arrange a bed of arugula topped with oranges, grapefruit, and (optional) onions. Cover and refrigerate up to 1 day.
Step 3. Whisk together lemon dressing ingredients in a mixing bowl. Cover and refrigerate up to 3 days or use immediately.
Step 4. To serve, drizzle lemon dressing over the sliced citrus and garnish with WALNUTS. Store in an airtight container up to 2 days, once dressed.
This citrus salad is simple and divine as it is, especially because it has the perfect texture and flavors going for it. But, I'm sharing a few other ingredients that will only enhance it even further.
- Fruits and vegetables: pomegranate seeds, avocado, apples, beets, fennel, carrots, radishes
- Nuts: toasted pine nuts, almonds, pecans, pistachios
- Seeds: pepitas, hemp hearts, chia seeds
- Cheese: goat cheese, crumbled blue cheese, feta cheese, Parmesan cheese
More salads to love during winter
Citrus Salad Recipe
- 2 Blood Oranges, peeled and sliced
- 1 large Navel Orange, peeled and sliced
- 1 large Grapefruit, peeled and sliced
- ½ cup Arugula
- ¼ cup Red Onion, thinly sliced
- 2 tablespoons Lemon Juice
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Dijon Mustard
- 1 teaspoon Agave Nectar, or sweetener of choice
- ¼ teaspoon Sea Salt
- pinch Black Pepper
- ¼ cup Walnuts
- Use a sharp knife to carefully remove peels and pith from the surface of all ORANGES and GRAPEFRUIT.
- Discard peels. Turn the peeled citrus on its side and cut into ¼-inch thick slices.
- Arrange GRAPEFRUIT, ORANGES, and (optional) RED ONIONS on a bed of ARUGULA. Cover and refrigerate up to 1 day.
- To make the dressing, whisk together LEMON JUICE, OLIVE OIL, DIJON, LIQUID SWEETENER, SALT, and PEPPER in a mixing bowl until creamy and well-combined. Cover and refrigerate up to 3 days.
- To serve, drizzle dressing over salad and garnish with WALNUTS.
- Store in an airtight container up to 2 days, once dressed.
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.